# Components:
→ Dough
01 - 3 cups bread flour
02 - 1/2 cup active sourdough starter at 100% hydration
03 - 1 cup whole milk, lukewarm
04 - 1/4 cup unsalted butter, softened
05 - 1/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon fine sea salt
08 - Zest of 1 lemon
→ Blueberry Lemon Swirl
09 - 1 cup fresh or frozen blueberries
10 - 1/4 cup granulated sugar
11 - 2 tablespoons lemon juice
12 - 1 tablespoon cornstarch
→ Glaze (Optional)
13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons lemon juice
# Directions:
01 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until berries burst and release their juice, approximately 5 to 7 minutes. Stir in cornstarch and continue cooking for 1 to 2 minutes until mixture thickens. Remove from heat and allow to cool completely.
02 - In a large bowl or stand mixer, combine lukewarm milk, sourdough starter, softened butter, sugar, egg, salt, and lemon zest. Mix until incorporated. Gradually add flour while continuing to mix, then knead for 8 to 10 minutes until dough becomes smooth and elastic.
03 - Transfer dough to a lightly greased bowl and cover with a damp cloth. Let rise at room temperature until doubled in volume, approximately 4 to 6 hours depending on starter activity level.
04 - Turn dough onto a lightly floured surface and roll into a 9 by 16 inch rectangle. Spread cooled blueberry swirl evenly over dough surface, leaving a 1 inch border on all sides. Roll tightly from the short end to form a log. Place seam-side down in a greased 9 by 5 inch loaf pan.
05 - Cover loaf pan with a damp cloth and let rise at room temperature for 1 to 2 hours until dough becomes puffy and nearly doubled in height.
06 - Preheat oven to 350 degrees Fahrenheit. Bake loaf for 35 to 40 minutes until golden brown on top and loaf sounds hollow when tapped on bottom.
07 - Whisk together powdered sugar and lemon juice until smooth. Drizzle glaze over cooled bread and allow to set before slicing.
