Red, White, and Blueberry Loaf
This Red, White, and Blueberry sourdough loaf is one of those recipes that feels as good to make as it does to share. It’s soft, slightly sweet, and filled with bursts of fresh blueberries, little pops of strawberry flavor, and a creamy center that melts right into every slice. It’s the kind of loaf you bring to a summer gathering… or slice up on a slow morning with your family.
And the best part? It’s still simple.
Because sourdough doesn’t have to be complicated to be beautiful.
Ingredients
For the dough
- 500g all-purpose flour (may substitute with bread flour)
- 350g water
- 100g active sourdough starter
- 10g salt
For the fillings
- 3/4 - 1 cup fresh blueberries
- 3/4 - 1 cup freeze-dried strawberries (lightly crushed)
- 4 oz cream cheese (cold, cut into chunks or flattened)
Why you’ll love this loaf
- Bursting with fresh, juicy blueberries
- Sweet strawberry flavor from freeze-dried berries (no extra moisture!)
- Creamy “white” center from the baked cream cheese
- Naturally leavened and easier to digest
- A true show-stopper that’s still beginner-friendly
Serving ideas
This loaf is incredible:
- Lightly toasted with a little butter
- Served at brunch with honey
- As a sweet addition to a summer table
- Or just warm, straight from the kitchen with your people
Frequently asked questions
Can I use frozen blueberries?
Yes—but don’t thaw them first. Add them frozen to help prevent excess moisture.
Can I skip the cream cheese?
You can! It will still be delicious—just more of a berry loaf.
Why is my dough purple/blue?
Totally normal. The berries release juice during folding and baking.
