Blueberry Lemon Cream Cheese Sourdough Bread

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, whisk together the warm water, sourdough starter, and sugar.

2. Add the bread flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.

3. Knead by hand (8–10 minutes) or with a stand mixer (6–7 minutes) until smooth, elastic, and slightly tacky (but not sticky).

Step 2: First Rise

4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 4–5 hours, or until doubled in size.

Step 3: Prepare the Cream Cheese Filling

5. While the dough rises, beat the softened cream cheese until smooth.

6. Add the sugar, egg, and vanilla extract, mixing until fully combined. If too thick, let it sit at room temperature to soften.

Step 4: Assemble & Shape

7. Once risen, turn the dough onto a floured surface and gently press into a rectangle.

8. Spread the cream cheese filling evenly over the dough, leaving a 1-inch border.

9. Scatter blueberries over the cream cheese layer.

10. Carefully roll the dough into a log, pinching the edges to seal.

Step 5: Second Rise

11. Place the shaped loaf on a parchment-lined baking sheet, cover, and let rise for 1.5–2 hours until puffy.

Step 6: Preheat & Glaze

12. Preheat the oven to 375°F (190°C).

13. Mix the lemon juice and honey, then brush lightly over the loaf.

Step 7: Bake

14. Bake for 35–40 minutes, until golden brown and the center is set.

15. Cool for at least 30 minutes before slicing.

Tips:

• For extra tang, let the dough cold ferment overnight after the first rise.

• If the cream cheese filling leaks, don’t worry—it will caramelize deliciously!

Enjoy this indulgent, fruity sourdough with a cup of tea or coffee! 🍋