Instructions:
Step 1: Make the Dough
In a large mixing bowl, whisk together:
- Warm water
- Sourdough starter
- Sugar
Add:
- Bread flour
- Salt
- Melted butter
- Egg
- Lemon zest and juice
Stir until a shaggy dough forms .
Knead by hand for 8–10 minutes , or in a stand mixer on medium speed for 6–7 minutes , until smooth, elastic, and slightly tacky—but not sticky.
Step 2: First Rise
Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel.
Let it rise in a warm place for 4–5 hours , or until doubled in size .
The time may vary depending on your starter strength and room temperature.
Step 3: Prepare the Cream Cheese Filling
While the dough rises, beat the softened cream cheese until smooth.
Add:
- Sugar
- Egg
- Vanilla extract
Beat until fully combined and smooth. If too thick, let sit at room temperature to soften further.
Set aside while shaping the dough.
Step 4: Divide & Roll the Dough
Once risen, gently punch down the dough and divide into two equal portions .
On a lightly floured surface, roll out each half into a rectangle about ¼-inch thick .
Step 5: Layer the Filling & Blueberries
Place one rolled-out dough piece on a parchment-lined baking sheet.
Spread ½ of the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
Scatter blueberries generously over the cream cheese layer.
Top with the second rolled-out dough rectangle.
Press the edges firmly to seal and shape into a round or oval loaf .
Step 6: Final Proof
Cover loosely with a clean cloth or plastic wrap and let the loaf rest for 30–45 minutes , or until slightly puffed.
Preheat oven to 375°F (190°C) during this time.
Step 7: Brush with Lemon Honey Glaze
In a small bowl, whisk together:
- Lemon juice
- Honey
Brush generously over the top of the loaf before baking.
This glaze adds shine, flavor, and a golden finish.
Step 8: Bake Until Golden
Bake for 35–40 minutes , or until the bread is golden brown and sounds hollow when tapped.
Let cool completely on a wire rack—about 15–20 minutes —before slicing.
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