Blueberry Lemon Cream Cheese Sourdough Bread
A delightful blend of blueberries and lemon infused in a creamy sourdough bread, this recipe combines traditional sourdough techniques with a rich cream cheese filling for a unique twist.
Ingredients
- 1 cup warm water (90°F to 100°F)
- 1/4 cup active sourdough starter (fed and bubbly)
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons freshly squeezed lemon juice (for wash)
- 1 tablespoon honey
Instructions:
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