Here’s a delicious Lemon Blueberry Cream Cheese Sourdough recipe with a Lemon Honey Wash! This recipe balances the tangy sourdough with sweet blueberries, creamy cheese, and a bright citrus glaze.
Ingredients
For the Dough:
1 cup (240g) active sourdough starter
¾ cup (180ml) whole milk, lukewarm
¼ cup (50g) granulated sugar
3 cups (360g) bread flour
½ teaspoon salt
1 large egg
¼ cup (56g) unsalted butter, softened
Zest of 1 lemon
For the Filling:
4 oz (113g) cream cheese, softened
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
1 cup (150g) fresh or frozen blueberries
1 tablespoon cornstarch
For the Lemon Honey Wash:
2 tablespoons honey
1 tablespoon fresh lemon juice
Instructions
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.
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