Blueberry Lemon Cream Cheese Sourdough Bread – A Tangy, Sweet Delight!

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  • 3 ½ cups (450g) bread flour
  • 1 cup (240g) active sourdough starter (fed and bubbly)
  • 1 ¼ cups (300ml) warm water
  • 1 teaspoon salt
  • 2 tablespoons honey or sugar
  • Zest of 1 lemon

For the Cream Cheese Filling:

  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) sugar
  • 1 teaspoon vanilla extract

For the Blueberry Lemon Swirl:

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch (mixed with 1 tablespoon water)

For the Egg Wash (Optional, for Golden Crust):

  • 1 egg yolk
  • 1 tablespoon milk

Preparation

Step 1: Make the Blueberry Lemon Swirl

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