Blueberry Lemon Cream Cheese Sourdough Bread

Blueberry Lemon Cream Cheese Sourdough Bread

A tangy, sweet, and creamy sourdough loaf, bursting with fresh blueberries, zesty lemon, and a rich cream cheese filling—perfect for a special breakfast or dessert.

Ingredients (Makes 1 large oval loaf)

For the Dough:

• 1 cup warm water (90–100°F / 32–38°C)
• ¼ cup active sourdough starter (fed & bubbly – about 60g)
• 3 cups bread flour (360g)
• 1 tsp salt
• 1 tbsp granulated sugar
• 2 tbsp unsalted butter, melted (or plant-based butter for dairy-free option)
• 1 large egg, room temperature
• 1 tsp lemon zest (from 1 large lemon)
• 2 tbsp fresh lemon juice

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup sugar (adjust to taste)
• 1 large egg, room temperature (prevents lumps)
• 1 tsp vanilla extract

For the Blueberry Topping:

• 1 cup fresh or frozen blueberries (do not thaw frozen berries before using)

For the Lemon Honey Wash:

• 2 tbsp fresh lemon juice
• 1 tbsp honey (or maple syrup for vegan option)

Instructions:

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