Blueberry Lemon Cream Cheese Sourdough Bread

 Instructions

Step 1: Make the Dough

1. In a large bowl, whisk together warm water, sourdough starter, and sugar.

2. Add flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.

3. Knead the dough by hand (8–10 minutes) or with a mixer (6–7 minutes) until smooth and elastic.

Step 2: First Rise

1. Place dough in an oiled bowl. Cover and let rise in a warm spot for 4–5 hours, until doubled.

Step 3: Prepare the Filling

1. In a bowl, beat cream cheese until smooth.

2. Add sugar, egg, and vanilla. Mix until creamy and lump-free. Set aside.

Step 4: Shape the Loaf

1. Punch down the dough and divide into 2 portions.

2. Roll each portion into a rectangle about ¼” thick.

3. On one rectangle, spread half the cream cheese filling, then sprinkle with half the blueberries.

4. Place the second dough rectangle on top. Seal edges and gently shape into a loaf.

Step 5: Proof

1. Cover and let rise for 30–45 minutes until slightly puffed.

2. Meanwhile, preheat oven to 375°F (190°C).

Step 6: Glaze and Bake

1. Mix lemon juice and honey. Brush over the loaf.

2. Bake for 35–40 minutes or until golden brown and hollow-sounding.

3. Cool 15–20 minutes before slicing.

 Tips for Success

• Always use room temperature ingredients for better blending.
• Do not over-knead or overbake—keep it tender and moist.
• For extra zing, add a few drops of lemon extract to the filling.
• Swap in raspberries or strawberries for variation.

 Serving Ideas

• Toast a slice and top with butter or more cream cheese.
• Pair with hot tea, iced coffee, or fresh lemonade.
• Makes a beautiful edible gift during holidays or spring brunches.

Nutritional Info (Approx. per slice, 8 servings)

• Calories: 200
• Protein: 5g
• Carbs: 25g
• Fat: 9g
• Sugar: 8g
• Fiber: 1g

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