In a bowl, combine the active sourdough starter with warm water, mixing well. Gradually add the all-purpose flour and salt, stirring until a shaggy dough forms. Let it sit for about 4-6 hours, or until bubbly and doubled in size.

In a separate bowl, combine the bread flour, whole wheat flour, and room-temperature water. Add the salt and mix until a cohesive dough forms. Incorporate the bubbly starter and knead until smooth.

Cover the dough and let it rise for about 4 hours at room temperature, or until doubled.

In a bowl, mix the softened cream cheese, blueberries, and honey or maple syrup until well combined.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle, spread the cream cheese mixture over the dough, and roll it tightly into a log.

Place the rolled dough seam-side down in a greased loaf pan. Cover and let it rise for another 1-2 hours.

Preheat your oven to 375°F (190°C).

Bake the loaf for 40-45 minutes, until golden brown and hollow-sounding when tapped. Cool in the pan for 10 minutes, then transfer to a wire rack.

Once done, I carefully take the bread out and let it cool on a wire rack for at least an hour before slicing. The aroma is simply irresistible!