Think I finally nailed it, Blueberry Lemon Cream Cheese Sourdough Bread

Ingredients:
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 tbsp granulated sugar
2 tbsp unsalted butter, melted
1 large egg
1 tsp grated lemon zest
2 tbsp 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 tbsp freshly squeezed lemon juice
1 tbsp honey
For the blueberry topping:
1 cup fresh or frozen blueberries
Instructions:
Step 1: Mix the Dough
In a large mixing bowl, combine warm water, sourdough starter, and sugar. Mix until the starter is fully dissolved.
Add bread flour, salt, melted butter, egg, lemon zest, and lemon juice to the bowl. Mix until a shaggy dough forms.
Knead the dough for 10 minutes until it becomes smooth and elastic.

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