Add the sugar, egg, and vanilla extract, mixing until fully combined. If too thick, let it sit at room temperature to soften.
Step 4: Assemble & Shape
Once risen, turn the dough onto a floured surface and gently press into a rectangle.
Spread the cream cheese filling evenly over the dough, leaving a 1-inch border.
Scatter blueberries over the cream cheese layer.
Carefully roll the dough into a log, pinching the edges to seal.
Step 5: Second Rise
Place the shaped loaf on a parchment-lined baking sheet, cover, and let rise for 1.5–2 hours until puffy.
Step 6: Preheat & Glaze
Preheat the oven to 375°F (190°C).
Mix the lemon juice and honey, then brush lightly over the loaf.
Step 7: Bake
Bake for 35–40 minutes, until golden brown and the center is set.
Cool for at least 30 minutes before slicing.
Tips:
For extra tang, let the dough cold ferment overnight after the first rise.
If the cream cheese filling leaks, don’t worry—it will caramelize deliciously!
Enjoy this indulgent, fruity sourdough with a cup of tea or coffee! 🍋
ADVERTISEMENT
