Instructions
Step 1: Make the Dough
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In a large mixing bowl, whisk together the warm water, sourdough starter, and sugar.
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Add the bread flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.
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Knead by hand (8–10 minutes) or with a stand mixer (6–7 minutes) until smooth, elastic, and slightly tacky (but not sticky).
Step 2: First Rise
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Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 4–5 hours, or until doubled in size.
Step 3: Prepare the Cream Cheese Filling
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While the dough rises, beat the softened cream cheese until smooth.
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Add the sugar, egg, and vanilla extract, mixing until fully combined. If too thick, let it sit at room temperature to soften.
Step 4: Assemble & Shape
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Once risen, turn the dough onto a floured surface and gently press into a rectangle.
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Spread the cream cheese filling evenly over the dough, leaving a 1-inch border.
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Scatter blueberries over the cream cheese layer.
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Carefully roll the dough into a log, pinching the edges to seal.
Step 5: Second Rise
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Place the shaped loaf on a parchment-lined baking sheet, cover, and let rise for 1.5–2 hours until puffy.
Step 6: Preheat & Glaze
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Preheat the oven to 375°F (190°C).
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Mix the lemon juice and honey, then brush lightly over the loaf.
Step 7: Bake
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Bake for 35–40 minutes, until golden brown and the center is set.
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Cool for at least 30 minutes before slicing.
Tips:
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For extra tang, let the dough cold ferment overnight after the first rise.
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If the cream cheese filling leaks, don’t worry—it will caramelize deliciously!
Enjoy this indulgent, fruity sourdough with a cup of tea or coffee! 
