Lemon Blueberry Cream Cheese Sourdough

Ingredients:

For the Dough:

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup warm water
• 4 cups bread flour
• 1 teaspoon salt
• 1 tablespoon sugar

(optional, for a touch of sweetness)

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 cup fresh blueberries

(you can use frozen, but fresh is best)

Instructions:

1. Mix the Dough:

• In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well mixed.
• Add the bread flour, salt, and sugar (if using).

Mix until a shaggy dough forms.

2. Knead the Dough:

• Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.

3. First Rise:

• Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size.

4. Prepare the Filling:

• While the dough is rising, prepare the cream cheese filling. In a medium bowl, mix the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and well combined. Set aside.

5. Shape the Dough:

• Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and shape it into a rectangle (about 12×18 inches).

6. Add the Filling:

• Spread the cream cheese mixture evenly over the dough rectangle, leaving a small border around the edges.
• Sprinkle the fresh blueberries over the cream cheese filling.

7. Roll the Dough:

• Starting from one long side, carefully roll the dough into a log, pinching the seam to seal. Tuck the ends under to form a loaf shape.

8. Second Rise:

• Place the rolled dough seam-side down into a greased loaf pan. Cover it again and let it rise for another 1-2 hours, or until puffed.

9. Preheat the Oven:

• Preheat your oven to 375°F (190°C) during the last 30 minutes of the second rise.

10. Bake:

• Once the dough has risen, bake in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

11. Cool:

• Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

12. Slice and Serve:

• Once cooled, slice the bread and enjoy! This lemon blueberry cream cheese sourdough is perfect for breakfast or as a sweet treat.