Blueberry Lemon Cream Cheese Sourdough Bread

Instructions

Step 1: Make the Dough

1. Whisk together warm water, sourdough starter, and sugar.
2. Add flour, salt, melted butter, egg, lemon zest & juice, mixing until a shaggy dough forms.
3. Knead by hand for 8–10 minutes or use a stand mixer for 6–7 minutes, until dough is smooth and elastic.

Step 2: First Rise

✔ Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel. ✔ Rise for 4–5 hours until doubled in size.

Step 3: Prepare the Cream Cheese Filling

✔ Beat softened cream cheese until smooth. ✔ Mix in sugar, egg & vanilla extract.

Step 4: Divide & Roll the Dough

✔ Punch down dough and divide into two equal portions. ✔ Roll each piece into a rectangle (~¼-inch thick).

Step 5: Layer the Filling & Blueberries

✔ Place one dough rectangle on a parchment-lined baking sheet. ✔ Spread ½ of cream cheese filling, leaving a 1-inch border. ✔ Scatter blueberries generously over cream cheese. ✔ Cover with second dough rectangle, press edges firmly to seal.

Step 6: Final Proof

✔ Cover loosely, let rest for 30–45 minutes until slightly puffed. ✔ Preheat oven to 375°F (190°C).

Step 7: Brush with Lemon Honey Wash

✔ Whisk together lemon juice & honey. ✔ Brush generously over loaf before baking.

Step 8: Bake Until Golden

✔ Bake for 35–40 minutes until golden brown & sounds hollow when tapped. ✔ Cool completely on a wire rack (~15–20 minutes) before slicing.

Serving & Storage Tips

✔ Enjoy warm or toasted with butter or extra honey drizzle. ✔ Store in an airtight container for up to 3 days, or freeze slices for longer freshness.

A beautifully tender, sweet, and tangy loaf perfect for brunch or afternoon tea. Enjoy! Would you like pairing ideas or alternative fillings?