Why Make This Recipe
Cream Cheese Filled Blueberry Lemon Bread is a delightful combination of flavors that you will love. The tartness of fresh blueberries and the zesty lemon pairs perfectly with the creamy filling. This bread is not only delicious but also makes a lovely treat for breakfast, brunch, or dessert. It is great for sharing with friends and family or simply enjoying on your own with a warm cup of tea or coffee.
How to Make Cream Cheese Filled Blueberry Lemon Bread
Ingredients:
- 1/4 cup canola oil
- 1 cup sugar
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1/4 cup lemon juice
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1 cup fresh or frozen blueberries
- 4 oz cream cheese
- 1/4 cup sugar (for cream cheese layer)
- 1 egg white
- 1/2 cup powdered icing sugar
- 1 to 2 tablespoons lemon juice (for glaze)
Directions:
- Preheat oven to 350 degrees F and lightly grease an 8 by 4 inch or 9 by 5 inch loaf pan.
- In a large bowl, whisk together the oil and sugar. Add eggs, yogurt, vanilla, and lemon juice, whisking until smooth.
- Add flour, baking powder, salt, and lemon zest, stirring just until combined. Fold in blueberries.
- For the cream cheese layer, beat cream cheese, sugar, and egg white until smooth.
- Pour 2/3 of the bread batter into the prepared loaf pan. Top with the cream cheese mixture and spread evenly. Top with the remaining bread batter and smooth the top.
- Bake for 60 to 70 minutes, covering loosely with foil after 30 minutes, until a toothpick comes out clean or with moist crumbs.
- Cool to room temperature before slicing and serving.
- For the glaze, gradually stir lemon juice into powdered sugar until desired consistency is reached and drizzle over the loaf before serving.
How to Serve Cream Cheese Filled Blueberry Lemon Bread
Serve this bread warm or at room temperature. You can slice it and enjoy it plain or with a pat of butter. It also tastes great with a drizzle of the lemon glaze on top. This bread pairs nicely with a cup of tea or coffee, making it perfect for breakfast, brunch, or a sweet snack.
How to Store Cream Cheese Filled Blueberry Lemon Bread
To store this bread, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze the bread for up to three months. Wrap it well to avoid freezer burn, and thaw it at room temperature when you’re ready to enjoy it again.
Tips to Make Cream Cheese Filled Blueberry Lemon Bread
- Make sure your ingredients are at room temperature for the best mixing.
- Do not overmix the batter when you add the flour; it’s okay if there are a few lumps.
- Feel free to use frozen blueberries; just do not thaw them before adding to the batter to avoid discoloration.
- For extra flavor, you can add chopped nuts or a sprinkle of cinnamon to the batter.
Variation
You can customize this recipe by using different fruits like raspberries or strawberries instead of blueberries. Another option is to add a handful of chopped nuts for added crunch.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese in the cream cheese layer if you prefer a lighter option.
What if I don’t have canola oil?
You can substitute canola oil with vegetable oil or melted butter in the same amount.
Can I make this recipe without eggs?
Yes, you can use flax eggs or applesauce as an egg substitute. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg you want to replace.
Enjoy your homemade Cream Cheese Filled Blueberry Lemon Bread, bursting with fresh flavors and a delicious creamy layer!
Cream Cheese Filled Blueberry Lemon Bread
Ingredients
Bread Ingredients
- 1/4 cup canola oil
- 1 cup sugar
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1/4 cup lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1 cup fresh or frozen blueberries Do not thaw frozen blueberries before adding.
Cream Cheese Layer
- 4 oz cream cheese
- 1/4 cup sugar (for cream cheese layer)
Glaze Ingredients
- 1/2 cup powdered icing sugar
- 1 to 2 tablespoons lemon juice (for glaze) Add until desired consistency is reached.
Instructions
Preparation
- Preheat oven to 350 degrees F and lightly grease an 8 by 4 inch or 9 by 5 inch loaf pan.
- In a large bowl, whisk together the oil and sugar.
- Add eggs, yogurt, vanilla, and lemon juice, whisking until smooth.
- Add flour, baking powder, salt, and lemon zest, stirring just until combined.
- Fold in blueberries.
Cream Cheese Layer
- Beat cream cheese, sugar, and egg white until smooth.
Assembly and Baking
- Pour 2/3 of the bread batter into the prepared loaf pan.
- Top with the cream cheese mixture and spread evenly.
- Top with the remaining bread batter and smooth the top.
- Bake for 60 to 70 minutes, covering loosely with foil after 30 minutes, until a toothpick comes out clean or with moist crumbs.
- Cool to room temperature before slicing and serving.
Glazing
- Gradually stir lemon juice into powdered sugar until desired consistency is reached and drizzle over the loaf before serving.