🍋 Lemon Blueberry Cream Cheese Sourdough

Ingredients:

• For the dough:

100 g (about ½ cup) of active sourdough starter (fed and bubbly)

350 g (1½ cups) of warm water

500 g (about 4 cups) of bread flour

50 g (¼ cup) sugar

8 g (1½ tsp) salt

Zest of one large lemon

1 tsp vanilla extract (optional)

• For the filling:

100 g (3.5 oz) softened cream cheese

2 tbsp icing sugar

1 tsp lemon juice

1 cup of fresh blueberries (or frozen — do not thaw).

For the lemon honey glaze:

2 tbsp honey

1 tablespoon of fresh lemon juice

Zest of ½ lemon

1 tablespoon of melted butter

🥣 Instructions:

1. Make the dough.

In a large bowl, combine the sourdough starter, warm water, sugar and flour.

Cover and leave to rest for 30–45 minutes (autolyse).

Add the salt, lemon zest and vanilla. Knead or stretch and fold for about 5–8 minutes until smooth.

Cover and leave to prove at room temperature for 4–6 hours (until doubled in size).

2. Prepare the cream cheese filling:

In a small bowl, mix the cream cheese, icing sugar and lemon juice together until smooth and creamy. Set aside.

3. Shape and fill:

Lightly flour your work surface and gently roll out the dough into a rectangle.

Spread the cream cheese filling evenly over the dough.

Sprinkle the blueberries over the top.

Gently roll or fold the dough to encase the filling, taking care not to overwork it.

Shape into a round loaf and place in a floured proving basket or bowl.

4. Second rise:

Cover and refrigerate overnight (8–12 hours) to improve flavour and texture.

5. Bake:

Preheat the oven to 230°C (450°F) with a Dutch oven inside for 30 minutes.

Place the dough (on the parchment paper) into the hot pot, score the top and cover.

Bake for 20 minutes with the lid on, then for a further 20–25 minutes without the lid until golden brown.

Leave to cool on a wire rack.

6. Lemon honey wash

While the bread is still warm, mix together the honey, lemon juice, zest and butter.
Brush generously over the crust for a glossy, citrusy finish.

💡 Tips:

For extra sweetness, sprinkle some sugar on top before baking.

Blueberries may burst — that’s all part of the beauty!

It is excellent served warm with whipped butter or mascarpone.

ENJOY!