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The Best Blueberry Lemon Sourdough with Cream Cheese Swirl

Blueberry Lemon Sourdough with Cream Cheese Swirl

A stunning, soft, enriched sourdough loaf swirled with a sweet, jammy blueberry filling and finished with a zesty lemon cream cheese glaze. Perfect for a special brunch or dessert.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 7 hours 30 minutes
Servings: 8 servings
Course: Bread, Breakfast, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sourdough
  • 500 g Bread Flour
  • 200 g Milk, whole, lukewarm
  • 100 g Sourdough Starter active and bubbly
  • 60 g Granulated Sugar
  • 2 Eggs large, room temperature
  • 1 Egg Yolk save the white for egg wash
  • 100 g Unsalted Butter softened and cubed
  • 10 g Fine Sea Salt
  • 2 Lemons, zest of
For the Blueberry Filling
  • 300 g Blueberries fresh or frozen
  • 60 g Granulated Sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Lemon Juice
  • 1 pinch Salt
For the Lemon Cream Cheese Glaze
  • 120 g Cream Cheese softened
  • 150 g Powdered Sugar sifted
  • 2-3 tbsp Milk as needed
  • 1 tbsp Lemon Juice fresh
  • 1 tsp Vanilla Extract

Method
 

  1. Prepare the Dough: In the bowl of a stand mixer, combine the lukewarm milk, active sourdough starter, sugar, eggs, egg yolk, and lemon zest. Whisk to combine. Add the bread flour and mix on low speed until a shaggy dough forms. Cover and let it rest for 30 minutes.
  2. Add the salt and begin kneading on medium-low speed. Gradually add the cubed butter, a few pieces at a time, waiting for each addition to be incorporated before adding the next. Knead for 15-20 minutes until the dough is smooth, elastic, and passes the windowpane test.
  3. Bulk Fermentation: Transfer the dough to a lightly oiled bowl. Cover and let it ferment at a warm room temperature (75°F-80°F) for 3-5 hours. Perform 3 sets of stretch and folds during the first 1.5 hours, spaced 30 minutes apart.
  4. Prepare the Filling: While the dough is fermenting, combine the blueberries, sugar, cornstarch, lemon juice, and salt in a saucepan. Cook over medium heat, stirring constantly, until thickened into a jam (5-8 minutes). Remove from heat and cool completely.
  5. Shape the Loaf: Turn the dough out onto a floured surface. Roll into a 16x12 inch rectangle. Spread the cooled filling over the dough. Roll up tightly from the long side. Cut the log in half lengthwise. Twist the two halves together, then coil into a spiral shape. Place in a greased 9-inch round pan.
  6. Final Proof and Bake: Cover loosely and proof at warm room temperature for 2-3 hours, or until puffy. Preheat oven to 375°F (190°C). Brush with egg wash (using the reserved white). Bake for 40-50 minutes until golden and the internal temperature is 190°F (88°C). Tent with foil if browning too quickly.
  7. Serve: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack. Whisk together the glaze ingredients until smooth. Drizzle over the warm loaf and serve.

Notes

Ensure your blueberry filling is completely cool before spreading it on the dough to prevent the butter from melting.
For a more complex flavor, you can perform the final proof in the refrigerator overnight and bake the next morning.