Lemon Blueberry Cream Cheese Sourdough

Craving something tangy, sweet, and oh-so-delicious? Look no further than this homemade Lemon Blueberry Cream Cheese Sourdough! Bursting with the freshness of lemon, the sweetness of honey, and the richness of cream cheese and blueberries, this sourdough will make your taste buds dance!

Ingredients:

For the Sourdough Dough:

• 450g (3 ¾ cups) bread flour
• 50g (⅓ cup) whole wheat flour
• 100g (½ cup) active sourdough starter
• 300g (1 ¼ cups) filtered water
• 10g (2 tsp) sea salt
• Zest of 1 lemon
• 1 tsp vanilla extract

For the Filling:

• 100g (3.5 oz) cream cheese, softened
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 cup fresh blueberries

For the Lemon Honey Wash:

• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tbsp warm water

Directions:

1. Mix the Dough: Combine flours and water, rest for 30-45 minutes.
2. Add Starter & Salt: Add sourdough starter, salt, lemon zest, and vanilla, and let rest.
3. Stretch & Fold: Perform stretch and folds for 2 hours to build gluten.
4. Bulk Fermentation: Let dough ferment until doubled in size (6-8 hours).
5. Add the Filling & Shape: Spread cream cheese, drizzle honey and lemon, and add blueberries before rolling up.
6. Cold Proof: Refrigerate overnight for a flavorful texture.
7. Bake the Bread: Preheat oven and bake for 35-40 minutes until golden brown.
8. Lemon Honey Wash: Brush the loaf with the wash for a glossy finish.
   
   This loaf is perfect for breakfast, brunch, or just a special treat!