1️⃣ Mix & Autolyse
Combine starter, water, flour, salt, lemon zest, and sugar.
Rest 30 mins (no kneading needed).
2️⃣ Stretch & Fold
Over 2-3 hours, perform 3-4 sets of stretch-and-folds (every 30 mins).
3️⃣ Add Fillings
Gently press dough into a rectangle.
Sprinkle blueberries, cream cheese cubes, lemon juice, and sugar.
Roll up tightly (like cinnamon rolls).
4️⃣ Final Rise
Place in a banneton or bowl, cover, and proof 3-5 hours at room temp (or overnight in the fridge).
5️⃣ Bake
Preheat Dutch oven to 450°F (230°C).
Score dough, bake 20 mins covered, then 20 mins uncovered.
6️⃣ Cool & Drizzle
Let cool 1 hour before slicing. Drizzle with lemon glaze if desired.
Pro Tips
🫐 Prevent blue streaks: Use frozen blueberries (thawed & patted dry).
🍋 Extra zing? Add 1 tsp lemon extract to the dough.
❄️ Longer ferment? Cold-proof overnight for deeper flavor.
Serving Ideas
☕ With coffee – Morning perfection
🍯 Drizzled with honey – For extra sweetness
🍦 As dessert – Toasted with vanilla ice cream