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 and bubbly – about 60g)
3 cups bread flour (360g)
1 tsp salt
1 tbsp granulated sugar (for mild sweetness)
2 tbsp unsalted butter , melted (or plant-based butter for dairy-free version)
1 large egg (room temperature)
1 tsp lemon zest (from about 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 temp – helps prevent 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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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.
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