Ingredients:
For the dough:
1 cup warm water (around 90°F to 100°F)
1/4 cup active sourdough starter (fed and ripe)
3 cups bread flour
1 tsp salt
1 tbsp granulated sugar
2 tbsp unsalted butter, melted
1 large egg
1 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
For the cream cheese filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the lemon honey wash:
2 tbsp freshly squeezed lemon juice
1 tbsp honey
For the blueberry topping:
1 cup fresh or frozen blueberries
Instructions:
Step 1: Mix the Dough
In a large mixing bowl, combine warm water, sourdough starter, and sugar. Mix until the starter is fully dissolved.
Add bread flour, salt, melted butter, egg, lemon zest, and lemon juice to the bowl. Mix until a shaggy dough forms.
Knead the dough for 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 4-5 hours, or until it has doubled in size.
Step 2: Prepare the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese until smooth.
Add granulated sugar, egg, and vanilla extract to the bowl. Mix until well combined.
Step 3: Assemble the Sourdough
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Punch down the risen dough and divide it into two equal pieces.
Roll out each piece into a rectangle, about 1/4-inch thick.
Spread half of the cream cheese filling on one rectangle, leaving a 1-inch border around the edges.
Top with fresh or frozen blueberries.
Fold the other rectangle in half over the filling and press the edges to seal.
Place the sourdough on the prepared baking sheet.
Step 4: Apply the Lemon Honey Wash
In a small bowl, whisk together lemon juice and honey until well combined.
Brush the lemon honey wash over the top of the sourdough.
Step 5: Bake the Sourdough
Bake the sourdough for 35-40 minutes, or until it’s golden brown.
Remove from the oven and let cool on a wire rack for at least 10-15 minutes before slicing.