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:
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