Cream cheese Lemon blueberry
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 tbs granulated sugar
• 2 tbs unsalted butter, melted
• 1 large egg
• 1 tsp grated lemon zest
• 2 tbs 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 tbs freshly squeezed lemon juice
• 1 tbs honey
For the Blueberry Topping
• 1 cup fresh or frozen blueberries
Cream cheese and blueberries are a match made in heaven, and adding a hint of lemon elevates this dish to a new level. This recipe begins with a dough that incorporates warm water, a ripe sourdough starter, and freshly squeezed lemon juice, giving it a unique flavor profile. The cream cheese filling, sweetened with sugar and enhanced with vanilla extract, creates a luscious centerpiece. Once baked, the golden dough encapsulates the creamy filling and bursts of blueberries, offering a delightful bite every time. To further enhance the taste, a lemon honey wash gives the top a glossy finish while enriching the zesty flavor. Whether you use fresh or frozen blueberries, this dessert is easy to prepare and will surely impress friends and family. Serve it warm or at room temperature for an irresistible treat!
