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.
Red, White and Blueberry Loaf
Courtney Moody
10
3 hours 30 minutes
50 minutes
327
American
Snack
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
75 grams bubbly active sourdough starter
350 grams filtered water
500 grams all-purpose flour
10 grams salt
¾ cup fresh blueberries, washed and drained
1 cup freeze-dried strawberries
4 oz cream cheese, softened
Directions
In a large mixing bowl, combine the bubbly active sourdough starter and filtered water. Whisk until the starter is dissolved.
Add the all-purpose flour and salt to the mixture. Mix until a shaggy dough forms, about 2-3 minutes.
Cover the bowl with a damp cloth and let it rest for 30 minutes to 1 hour, allowing the flour to hydrate.
After the resting period, perform your first set of stretch and folds by lifting one side of the dough up and towards the center. Rotating the bowl each time until a semi - smooth dough forms.
Cover and let rest for 45 minutes.
After resting, add your fresh blueberries and freeze-dried strawberries into the dough, gently stretching and folding them in to avoid bursting the blueberries.
Cover and let rest for 45 minutes - 1 hour.
Perform 2 - 3 more stretch and folds, letting rest for 30 minutes to 1 hour in between each. Ensuring that the ingredients are properly dispersed throughout the dough and the gluten structure is strong.
After your last stretch and fold, cover and let rest on the counter 8 - 10 hours overnight.
In the morning, once the dough has risen, turn it out onto a floured surface and gently deflate it. Shape it into a large rectangle, about 1 inch thick.
Spread dollops of cream cheese evenly over the surface of the dough. Fold the sides of the dough over the cream cheese, pinching to seal.
Carefully shape the filled dough into a round loaf (or oval, depending on the size of your banneton). Cover and place in the fridge for 2 hours, or up to 48 hours.
When you are ready to bake, preheat your Dutch oven in a 450 degree oven for at least 20 minutes. Then place your dough seam-side down a piece of parchment paper. Score the top with a razor or sharp knife and carefully place into your piping hot Dutch oven.
Replace the lid and bake for 25 minutes.
Remove the lid, turn down the oven to 400 degrees and make for an addition 25 minutes.
Carefully remove your bread and place on a cooling rack for 1 hour before slicing and serving!
