Blueberry Lemon Cream Cheese Sourdough Bread

👩‍🍳 Instructions

Step 1 – Make the Dough
In a large bowl, whisk together warm water, sourdough starter, and sugar.
Add the flour, salt, melted butter, egg, lemon zest, and lemon juice.
Stir until a rough dough forms.
Knead by hand for 8–10 minutes (or in a mixer for 6–7 minutes) until smooth and elastic.

Step 2 – First Rise
Place the dough in a lightly oiled bowl.
Cover and let rise in a warm spot for 4–5 hours or until doubled in size.

Step 3 – Make the Filling
Beat cream cheese until smooth.
Add sugar, egg, and vanilla extract and mix until creamy.
If too thick, let it sit at room temperature to soften.

Step 4 – Assemble the Loaf
Turn the dough onto a floured surface and press into a rectangle.
Spread the cream cheese filling evenly, leaving a 1-inch border.
Sprinkle blueberries on top.
Gently roll into a log and pinch the edges to seal.

Step 5 – Second Rise
Place the loaf on a parchment-lined baking sheet.
Cover and let rise for 1½–2 hours until puffy.

Step 6 – Glaze & Bake
Preheat oven to 375°F (190°C).
Mix lemon juice and honey, then brush over the top.
Bake for 35–40 minutes until golden and set in the center.

Step 7 – Cool & Enjoy
Cool for at least 30 minutes before slicing — it’ll be soft, creamy, and heavenly!

💡 Tips & Variations

• Extra Tangy: Let the dough ferment overnight in the fridge after the first rise.

• Messy but Magical: If the filling leaks, it caramelizes beautifully!

• Serving Idea: Pair with hot tea, coffee, or a drizzle of lemon glaze.