Berry Lemon Brie Loaf
This berry lemon sourdough loaf is bursting with fresh, zesty flavor—perfect for spring! It’s simple to make, endlessly customizable, and has a soft, melty texture that makes every bite irresistible. Whether you’re baking for brunch, gifting a loaf, or just craving something bright and homemade, this loaf is a seasonal favorite you’ll want to bake again and again.
❤️ Why You’ll Love Raspberry Lemon Brie Loaf
What’s not to love? This is a cheese wheel, covered in jam, and baked inside of a bread bowl. You can make this with any flavor jam you like best. I love a dish that you can bring to a party and it “wows” the whole group, and it takes very minimal extra effort on your part.
🍲 Ingredients
Sourdough Bread – You can use any Boule (round) sourdough bread that you like best. I have a Beginner Artisan Loaf recipe under the “sourdough” tab you can check out if you need one.
Brie wheel – 8 oz brie wheel.
Raspberry Jam – organic raspberry jam, or any jam that you think pairs well with lemon.
Lemon – the zest and juice of one large lemon
👩🍳 How to Make Berry Lemon Brie Loaf
- If you are making your own loaf of sourdough bread, shape it into a boule shape for better brie placement. Bake it just as you normally would, but when there is 10 minutes left, remove and let cool slightly before adding your brie.
- Unwrap the brie cheese and score with a knife in a criss cross pattern on the top of the cheese.
- Using the wheel as a guide, place the cheese on the loaf and cut around in a circle halfway into the bread. Remove the bread from the middle and set aside for dipping.
- Place your wheel of brie into the hole in the middle of the bread.
- Evenly spread your raspberry jam all over the surface of the scored cheese. Top with the zest and juice of your lemon.
- Preheat your oven to 425, place your brie loaf onto a baking sheet with parchment paper and bake for 20 minutes until the bread is crispy and the cheese is melty.
- Using a bread knife, cut slices of the of the bread all around the loaf for easy pulling and serving. Serve warm so the cheese is nice and melty with extra bread and crackers for dipping! Enjoy 🙂
🪄 Tips and Tricks
- Choosing seasonal jam is how you can make this dish all year long. Examples: Winter: Fig, apricot, or cranberry jam. Spring: Lemon, strawberry, or raspberry jam. Summer: Blackberry, blueberry, or peach jam. Fall: Pumpkin, apple or maple bourbon jam.
- If you find the bread is browning too fast, cover it loosely with aluminum foil during baking to prevent burning.
- Sprinkle fresh or dried herbs (like rosemary or thyme) on the inside of the bread for an aromatic touch.
🗒 Variations
Another spring variation I am loving is – Blueberry, Lemon + Pistachio Brie Loaf:
- 1 cup frozen wild blueberries
- 1 tbs honey
- 1 tsp lemon zest
- 1 tbs lemon juice
- 1/4 cup chopped pistachio topping
Baked brie sourdough is such an easy and fun way to use seasonal ingredients to elevate a loaf of sourdough bread! I have a ton of variations – check out a few of my most popular here.
- Baked Brie Sourdough – Acts Of Sourdough
- Maple Bacon Brie Baked Sourdough – Acts Of Sourdough
- Peach Jalapeno Sourdough Brie Bake – Acts Of Sourdough
- Cranberry Orange Baked Brie – Acts Of Sourdough
🗒 Best served with
- Crackers or Crostini: Offer a variety of different crackers or toasted crostini to provide a crunchy contrast to the creamy brie.
- Fresh Fruits: Serve with fresh berries (strawberries, blueberries) or slices of apple or pear to enhance the fruity flavors.
- Nuts: Include a selection of nuts such as walnuts, almonds, or pecans for added texture and a savory balance.
- Charcuterie: Cured meats like prosciutto or salami can add a nice savory element to the sweet brie loaf.
- Honey or Fig Jam: Drizzle honey or serve fig jam on the side to enhance the sweetness and add depth.
👝 How to Store Leftovers
If you have any leftovers, store them in an airtight container in the fridge. Reheat in the oven to restore the bread’s texture before serving again.
🤔 Common Questions
A round, storebought loaf of sourdough is perfect for this recipe.
Berry Lemon Brie Loaf
Equipment
- bread knife
- spoon
Ingredients
- 1 loaf of sourdough bread or artisan bread
- 8 oz wheel of brie cheese
- ¼ cup raspberry jam
- zest of one lemon
- juice of one lemon
Wild Blueberry Lemon Loaf
- 1 cup frozen wild blueberries
- 1 tbs honey
- 1 tbs lemon juice
- 1 tsp lemon zest
- ½ cup chopped pistachios
Instructions
- If you are making your own loaf of sourdough bread, shape it into a boule shape for better brie placement. Bake it just as you normally would, but when there is 10 minutes left, remove and let cool slightly before adding your brie.
- Unwrap the brie cheese and score with a knife in a criss cross pattern at the top of the cheese.
- Using the wheel as a guide, place the cheese of the loaf and cut around in a circle halfway into the bread. Remove the bread from the middle and set aside for dipping.
- Place your wheel of brie into the hole in the middle of the bread.
- Evenly spread your raspberry jam all over the surface of the scored cheese. Top with the zest and juice of your lemon.
- Preheat your oven to 425, place your brie loaf onto a baking sheet with parchment paper and bake for 20 minutes until the bread is crispy and the cheese is melty.
- Using a bread knife, cut slices of the of the bread all around the loaf for easy pulling and serving. Serve warm so the cheese is nice and melty with extra bread and crackers for dipping! Enjoy 🙂
Wild Blueberry Lemon Loaf
- In a small bowl, combine your blueberries, honey, lemon juice and zest and mix well. Place on top of your brie and bake as directed. Top with pistachios and enjoy!
