Cream Cheese Filled Blueberry Lemon Bread
slices (1 loaf)
This moist and fluffy quick bread is the perfect combination of cheesecake, lemon and fresh blueberries. It is absolutely delicious and almost impossible to put down.
Equipment
- 9x4 inch loaf pan optional: parchment paper
- large mixing bowl
- medium mixing bowls
- whisk
- hand mixer
- small bowls
- spatula or knife
- cooling rack
Ingredients
Blueberry Lemon Loaf Ingredients:
- 1¾ cups all-purpose flour, plus 1 tablespoon divided
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup sugar
- 1 cup sour cream
- ¼ cup lemon juice
- 2 tablespoon lemon zest about 2 medium to large lemons
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
Cream Cheese Filling Ingredients:
- 8 oz cream cheese softened
- ¼ cup sugar
- 2 tablespoon all-purpose flour
- 1 egg
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat your oven to 350ºF.
- Prepare a 9x4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.
- In a large mixing bowl, combine 1¾ cups of all-purpose flour, baking powder and salt. Set aside.
- In a medium mixing bowl, combine the vegetable oil, sugar, sour cream, fresh squeezed lemon juice, lemon zest, 2 eggs and vanilla extract.
- Whisk wet ingredients until fully mixed.
- In a separate medium bowl make the cream cheese filling. Combine softened cream cheese, ¼ cup of sugar, 2 tablespoons of flour, and 1 egg. Use a hand mixer to beat until smooth.
- In a small bowl, combine 1 tablespoon of flour with the blueberries. Gently mix to coat.
- Pour wet ingredients from the medium bowl into the large bowl of the dry ingredients. Gently mix until almost combined.
- Add blueberries to batter. Using a spatula, gently stir until all the ingredients are combined.
- Pour batter into the prepared pan.
- Spoon cream cheese mixture onto the top of the batter then use a spatula or knife to spread it out and swirl it into the batter a little.
- Bake for 70-75 minutes or until a toothpick is inserted and comes out with only a few crumbs on it. Loosely cover with foil after 45 minutes to prevent the top from burning.
- Remove from the oven and let cool for 10-20 minutes in the pan, then remove to a cooling rack.
- Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze.
- Once the bread is completely cool, drizzle the top with your glaze.
- Slice and serve.
Notes
Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder.
Be careful not to overmix the lemon loaf batter when combining the wet and dry ingredients. Overmixing may cause the bread to become dense, form air pockets inside or bake unevenly.
When inserting a toothpick to determine if the bread is cooked completely and it still has gooey batter on it, then it is not quite done yet. It is best to test near the center of the bread to get the best representation of doneness.
If you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding.
For a less lemony taste, add water to the glaze instead of lemon juice.
Do not use a smaller bread pan.
Nutrition
Calories: 601kcal | Carbohydrates: 75g | Protein: 8g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 374mg | Potassium: 158mg | Fiber: 1g | Sugar: 50g | Vitamin A: 660IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 2mg