Makes 1 large oval loaf
A tangy, sweet, and creamy sourdough bread bursting with lemon, juicy blueberries, and a luscious cream cheese filling. Perfect for breakfast or dessert!
Ingredients
For the Dough:
-
1 cup (240ml) warm water (90–100°F / 32–38°C)
-
¼ cup (60g) active sourdough starter (fed and bubbly)
-
3 cups (360g) bread flour
-
1 tsp salt
-
1 tbsp granulated sugar
-
2 tbsp unsalted butter, melted (or plant-based butter for dairy-free)
-
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
-
1 tsp vanilla extract
For the Blueberry Topping:
-
1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Lemon Honey Wash:
-
2 tbsp fresh lemon juice
-
1 tbsp honey (or maple syrup for vegan option)
Instructions:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
