Ingredients
For the Dough:
- 1 cup warm water (90–100°F / 32–38°C)
- ¼ cup active sourdough starter (fed and bubbly – about 60g)
- 3 cups bread flour (360g)
- 1 tsp salt
- 1 tbsp granulated sugar
- 2 tbsp unsalted butter, melted (or plant-based butter for dairy-free)
- 1 large egg, room temperature
- 1 tsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh lemon juice
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup sugar (adjust to taste)
- 1 large egg, room temperature
- 1 tsp vanilla extract
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries (do not thaw frozen berries)
For the Lemon Honey Wash:
- 2 tbsp fresh lemon juice
- 1 tbsp honey (or maple syrup for vegan option)
Instructions
1. Make the Dough
1. In a large bowl, whisk together warm water, sourdough starter, egg, melted butter, sugar, lemon juice, and zest.
2. Add flour and salt. Mix until a shaggy dough forms.
3. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
4. Cover and let rise at room temperature for 3–4 hours, until nearly doubled.
2. Prepare the Cream Cheese Filling
1. In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
2. Chill the filling in the fridge while the dough rises.
3. Assemble the Loaf
1. Once the dough has risen, roll it out into a large rectangle (about 12×15 inches).
2. Spread the cream cheese filling evenly down the center third of the dough.
3. Sprinkle blueberries on top of the filling.
4. Cut diagonal strips along each side of the filling and fold them over to braid the loaf.
5. Transfer to a parchment-lined baking sheet.
4. Final Proof
Cover loosely and let rest for 1–2 hours, until puffy but not doubled.
5. Bake
1. Preheat oven to *350°F (175°C)*.
2. Brush the loaf lightly with egg wash or milk.
3. Bake for *30–35 minutes*, until golden brown.
4. Cool on a wire rack.
6.Lemon Honey Glaze
Whisk together lemon juice and honey. Brush over the warm loaf for a glossy finish and extra lemon flavor.
Tips & Variations
- Swap blueberries for raspberries or blackberries.
- Add a handful of white chocolate chips before braiding for extra indulgence.
- Store leftovers in the fridge up to 3 days; warm slices before serving.