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Blueberry Lemon Cream Cheese Sourdough Loaf

A delightful sourdough loaf featuring a creamy, tangy blend of blueberries and lemon that is perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour for the loaf base
  • 1/2 cup sugar for sweetness
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
Wet Ingredients
  • 1 cup sourdough starter make sure it's active
  • 1/2 cup cream cheese, softened
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup blueberries (fresh or frozen) thaw frozen blueberries before use
  • Zest of 1 lemon for flavor
  • 2 tablespoons lemon juice for acidity

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it or lining it with parchment paper.
  2. In a large bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk together to mix evenly.
  3. In another bowl, mix the softened cream cheese, sourdough starter, and milk until smooth. Then, add the egg and blend until fully incorporated.
  4. Gradually add the dry mixture to the cream cheese mixture, stirring until just combined. Do not overmix.
  5. Gently fold in the blueberries, lemon zest, and lemon juice, being careful not to crush the blueberries.
  6. Pour the batter into your prepared loaf pan, smoothing the top.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days; freeze wrapped in plastic for up to three months. You can toast slices to warm.