dough on a lightly floured surface into a rectangle roughly 12×16 inches. Spread the cream cheese mixture evenly over the dough, leaving a small border along the edges to seal. Sprinkle blueberries evenly across the cream cheese, then sprinkle the lemon zest on top for a bright, aromatic flavor. Carefully roll the dough into a loaf from the longer side, tucking in the ends to prevent filling from spilling. Place the rolled loaf in a greased or parchment-lined baking pan. Brush the top with a mixture of beaten egg
Blueberry Lemon Cream Cheese Sourdough Bread Recipe
