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1. Prepare the Dough
In a bowl, mix the sourdough starter, lukewarm milk, and sugar until combined.
Add the flour, salt, egg, and lemon zest. Mix until a dough forms.
Knead in the softened butter and continue kneading for about 8–10 minutes until the dough is smooth and elastic.
Cover and let it rise at room temperature for 8–12 hours (overnight) until doubled in size.
2. Make the Filling
In a small bowl, mix the cream cheese, sugar, and vanilla until smooth.
In another bowl, toss the blueberries with cornstarch. This helps prevent excess moisture.
3. Shape the Dough
Roll out the dough into a rectangle, about ¼-inch thick.
Spread the cream cheese mixture evenly over the dough.
Sprinkle the blueberries on top.
Roll the dough into a log and place it on a lined baking sheet.
Let it rest for 1–2 hours until slightly puffy.
4. Bake
Preheat oven to 375°F (190°C).
Bake for 25–30 minutes, or until golden brown.
5. Make the Lemon Honey Wash
While the bread bakes, mix honey and lemon juice in a small saucepan over low heat until warm.
Once the bread is done, immediately brush the lemon honey wash over the top for a shiny, flavorful finish.
Enjoy!
Let it cool slightly before slicing and serving. This bread is delicious for breakfast or a sweet treat with tea!
Would you like any adjustments, such as a different sweetener or a variation with nuts? 😊
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