Lemon blueberry cream cheese

Servings: 1 large sourdough loaf Cooking Time: 45-50 minutes Ingredients: For the Sourdough:

• 1 cup sourdough starter (active and bubbly)
• 3 cups bread flour
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup fresh or frozen blueberries

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract

Instructions:

1. Mix the Dough: Combine sourdough starter, flour, water, salt, sugar, lemon zest, and lemon juice in a large bowl. Mix until a shaggy dough forms.
2. Add Blueberries: Gently fold in the blueberries into the dough.
3. Proof the Dough: Let the dough rest and proof for 4-5 hours, or until it has doubled in size.
4. Prepare the Cream Cheese Filling: Beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth.
5. Assemble the Loaf: On a lightly floured surface, roll out the dough into a rectangle. Spread the cream cheese filling down the center of the dough, leaving a 1-inch border on either side.
6. Fold and Shape: Fold the dough over the filling and shape into a round or oblong loaf.
7. Proof and Bake: Let the loaf proof for another 2-3 hours, or until it has doubled in size. Preheat your oven to 375°F (190°C). Bake the loaf for 45-50 minutes, or until golden brown.

Tips:

• Use a high-quality sourdough starter that’s active and bubbly.
• Don’t overmix the dough, as this can lead to a dense loaf.
• If using frozen blueberries, thaw and pat dry with paper towels before adding to the dough.

Variations:

• Use different types of citrus zest or juice, such as orange or lime.
• Add nuts or seeds to the dough for extra texture and flavor.
• Top the loaf with a lemon glaze or powdered sugar for extra sweetness.

Enjoy your delicious Lemon Blueberry Cream Cheese Sourdough!