Cream Cheese Filled Blueberry Lemon Bread
A delightful and flavorful bread combining fresh blueberries and zesty lemon with a creamy cheese filling, perfect for breakfast, brunch, or dessert.
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.
Notes
Serve this bread warm or at room temperature. It pairs nicely with a cup of tea or coffee. Store in an airtight container at room temperature for up to three days, refrigerate for about a week, or freeze for up to three months. Make sure ingredients are at room temperature for the best mixing, and do not overmix the batter.