Follow each stage carefully to get the best results. Don’t rush the rising time—it’s worth the wait.

Step 1: Mix the Dough

1. In a large bowl, whisk together the warm water, sourdough starter, and sugar until dissolved.

2. Add bread flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.

3. Transfer to a clean surface and knead for about 10 minutes until smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 4–5 hours, or until doubled in size.

Step 2: Prepare the Cream Cheese Filling

1. In a mixing bowl, beat the cream cheese until smooth.

2. Add sugar, egg, and vanilla extract. Continue mixing until creamy and fully combined.

3. Set aside in the fridge while the dough continues to rise.

Step 3: Assemble the Bread

1. Once the dough has risen, punch it down gently to release air.

2. Divide the dough into two equal parts.

3. Roll each part into a rectangle (about 1/4 inch thick).

4. Spread the cream cheese filling evenly over one piece, leaving a 1-inch border.

5. Sprinkle the blueberries over the filling.

6. Carefully fold the second dough rectangle over the top. Pinch the edges to seal.

7. Gently shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet.

Step 4: Apply the Lemon Honey Wash

1. Mix the lemon juice and honey in a small bowl.

2. Brush generously over the top of the dough for a glossy finish and added flavor.

Step 5: Bake the Bread

1. Preheat your oven to 375°F (190°C).

2. Bake for 35–40 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.

3. Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.