Blueberry Lemon Cream Cheese Sourdough Bread | June 23, 2025
Annonce:
Blueberry Lemon Cream Cheese Sourdough Bread
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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:
see continuation on next page
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