Blueberry Lemon Cream Cheese Sourdough Bread

2 tbsp fresh lemon juice

For the Cream Cheese Filling:
8 oz (225g) cream cheese, softened

¼ cup sugar (adjust to taste)

1 large egg, room temperature

1 tsp vanilla extract

For the Blueberry Topping:
1 cup fresh or frozen blueberries (do not thaw if frozen)

For the Lemon Honey Wash:
2 tbsp fresh lemon juice

1 tbsp honey (or maple syrup for vegan option)

Instructions:
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