Blueberry Lemon Cream Cheese Bread
Bright lemon zest meets juicy blueberries and creamy cheesecake swirl in this moist quick bread. Perfect for brunch with its tangy glaze and 70-minute bake time.
- Prep Time: PT20M
- Cook Time: PT70M
- Total Time: PT90M
- Yield: 12 servings 1x
- Category: Dessert,Bread,Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread Batter:
½ cup canola oil
1 cup granulated sugar (200g)
2 large eggs
½ cup plain Greek yogurt (150g)
1 tsp vanilla extract
¼ cup fresh lemon juice
1½ cups all-purpose flour (200g)
2 tsp baking powder
¼ tsp salt
Zest of 2 lemons
1½ cups blueberries (fresh or frozen*)
Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar (50g)
1 egg white
Lemon Glaze:
1 cup powdered sugar
1–2 tbsp lemon juice
*If frozen, toss with 1 tbsp flour
Instructions
1. 1. Preheat oven to 350°F. Grease 8×4-inch glass loaf pan.
2.
3. 2. Whisk oil, sugar, eggs, yogurt, vanilla, lemon juice until smooth.
4.
5. 3. Stir in flour, baking powder, salt, lemon zest. Fold in blueberries.
6.
7. 4. Beat cream cheese, sugar, egg white until smooth.
8.
9. 5. Spread half batter in pan, add cream cheese layer, top with remaining batter.
10.
11. 6. Bake 60-70 min, foil after 30 min. Toothpick clean in center.
12.
13. 7. Cool completely on rack.
14.
15. 8. Drizzle with glaze. Slice and serve.
Notes
Storage: Refrigerate 5 days, freeze 3 months.
Pan Tips: Glass for taller loaf; check metal pans at 50 min.
Troubleshooting: Flour frozen berries to prevent sinking.
Nutrition (per slice/12 servings): 320 cal, 15g fat, 42g carbs, 5g protein.
Variations: Skip cream cheese for lighter version or make muffins.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Find it online: https://yummyyrecipe.com/blueberry-lemon-cream-cheese-bread/