Blueberry Lemon Cream Cheese Sourdough Bread

Ingredients (Makes 1 large oval loaf):

For the Dough:

• 1 cup warm water (90–100°F / 32–38°C)
• ¼ cup active sourdough starter (fed and bubbly – about 60g)
• 3 cups bread flour (360g)
• 1 tsp salt
• 1 tbsp granulated sugar (for mild sweetness)
• 2 tbsp unsalted butter , melted (or plant-based butter for dairy-free version)
• 1 large egg (room temperature)
• 1 tsp lemon zest (from about 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 temp – helps prevent lumps)
• 1 tsp vanilla extract

For the Blueberry Topping:

• 1 cup fresh or frozen blueberries (do not thaw frozen berries before using)

For the Lemon Honey Wash:

• 2 tbsp fresh lemon juice
• 1 tbsp honey (or maple syrup for vegan option)

Instructions:

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