Cream Cheese Filled Blueberry Lemon Bread – Easy Irresistible Bake
This Blueberry Lemon Bread is sweet, tangy, and loaded with juicy blueberries and a decadent cream cheese swirl. It’s the perfect quick bread recipe for spring or any time you’re craving something fruity and rich.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Bread and Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread Batter:
- ¼ cup canola oil
- 1 cup sugar (200g)
- 2 large eggs
- ¾ cup plain 0% Greek yogurt (150g)
- 1 teaspoon vanilla
- ¼ cup lemon juice (from 1 lemon)
- 1½ cups all-purpose flour (200-210g), fluffed and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 2 lemons (or 3 for extra tang)
- 1 cup fresh or frozen blueberries (*if using frozen, toss with 1 tablespoon flour before adding)
Cream Cheese Layer:
- 4 oz cream cheese (½ package)
- ¼ cup sugar (50g)
- 1 egg white
Glaze:
- ½ cup powdered icing sugar
- 1–2 tablespoons lemon juice
Instructions
1. Preheat oven to 350°F and lightly grease an 8×4″ (or 9×5″) loaf pan. Glass or silicone pans are recommended.
2. In a large bowl, whisk together oil and sugar. Add eggs, yogurt, vanilla, and lemon juice. Whisk until smooth.
3. Add flour, baking powder, salt, and lemon zest. Stir just until combined. Fold in blueberries.
4. In a separate medium bowl, beat cream cheese, sugar, and egg white with an electric mixer until smooth.
5. Pour ⅔ of the bread batter into the prepared loaf pan. Spread all of the cream cheese mixture evenly over the batter.
6. Top with the remaining ⅓ of the bread batter and smooth the top.
7. Bake at 350°F for 60–70 minutes. Cover loosely with foil after 30 minutes or when the top is golden. Bake until a toothpick inserted comes out clean or with moist crumbs.
8. Let the bread cool to room temperature before slicing and serving. The cream cheese layer will set as it cools.
9. For the glaze, gradually stir lemon juice into the powdered sugar until desired consistency is reached. Drizzle over the loaf before serving.
Notes
If using frozen blueberries, keep them frozen and toss with flour right before folding into the batter to avoid bleeding.
A glass or silicone loaf pan is best to avoid over-browning.
Store leftovers covered in the fridge for up to 4–5 days.
You may not need all of the lemon juice for the glaze—add gradually until you reach the desired texture.