Ingredients
- For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 3 cups bread flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup fresh or frozen blueberries
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- For the Filling:
- 8 oz cream cheese, softened
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
Directions
- Combine sourdough starter, flour, salt, and sugar. Mix until a rough dough forms.
- Fold in blueberries, lemon zest, and juice.
- Cover and let rise 4–5 hours until doubled.
- Mix cream cheese, sugar, and vanilla for the filling.
- Roll dough into a rectangle and spread cream cheese mixture, leaving 1-inch edges.
- Fold and seal the dough; shape into a loaf.
- Let rise another 2–3 hours.
- Brush with egg wash and bake at 375°F (190°C) for 35–40 minutes, until golden.
- Cool before slicing and serve warm or chilled.