Decadent and cake-like, this blueberry lemon cream cheese bread is infused with lemon flavor, laced with fresh blueberries, and swirled with sweet cream cheese.
HOW TO MAKE BLUEBERRY LEMON CREAM CHEESE BREAD
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To begin, add the blueberries and a small amount of flour to a small bowl, then gently toss until all the blueberries are thoroughly coated. Set this bowl aside for now.
Step 2 – In another large bowl, mix the dry ingredients: flour, baking powder, and salt. Set this bowl aside for now, too.
Step 3 – Using a stand mixer (or hand mixer + large bowl), mix the vegetable oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla until combined.
Step 4 – Set your mixer speed to low, then slowly blend in dry ingredients with the wet. Mix until just combined.
Step 5 – Add the flour-coated blueberries to the bowl, then use a spatula to gently fold them into the batter.
Step 6 – Spray a 9×4 bread loaf pan with baking spray, then pour the bread batter in. Use a spatula to smooth out the top into a single layer. Set the bread pan aside while you make the cream cheese layer.
Step 7 – In a large bowl, whisk together the cream cheese, sugar, flour, and egg until smooth and creamy.
Step 8 – Pour the cream cheese on top of the blueberry lemon batter, then use a spatula or knife to gently spread and swirl the cream cheese around.
Step 9 – Bake!
Step 10 – Once the bread has baked and cooled, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl.
Step 11 – Decorate the bread with the lemon glaze as desired.
Step 12 – Serve and enjoy!
INGREDIENTS
Blueberry Lemon Bread
- 1 cup blueberries, fresh or frozen (do not thaw)
- 1 3/4 cups all-purpose flour, plus more for dusting blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup sour cream
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 egg
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
INSTRUCTIONS
For the Blueberry Lemon Cream Cheese Loaf
- Preheat oven to 350°F. Spray a 9×4 bread loaf pan with baking spray, then set aside.
- In a small bowl, add blueberries and about 1 tablespoon of flour. Gently toss berries until coated, then set bowl aside.1 cup blueberries
- In a medium bowl, whisk together flour, baking powder, and salt. Set bowl aside.1 3/4 cups all-purpose flour,2 teaspoons baking powder,1/2 teaspoon salt
- Using a stand mixer (or a hand mixer + large bowl), mix vegetable oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla until combined, about 1-2 minutes.1/2 cup vegetable oil,1 cup granulated sugar,1 cup sour cream,1/4 cup lemon juice,2 tablespoons lemon zest,2 eggs,1 teaspoon vanilla extract
- Reduce mixer speed to low and slowly blend in dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
- Remove bowl from mixer. Add flour-coated blueberries to bowl and use a spatula to gently fold them into the batter.
- Pour bread dough into the prepared pan. Push the dough so that it fits into the corners, but do not smooth out top.
For the Cream Cheese Filling
- In a large bowl, whisk together cream cheese, sugar, flour, and egg until smooth. Consistency should be thick; when you raise the whisk, none of the cream cheese mixture should easily drip off. If it does, add another 1 tablespoon of flour and mix well.8 ounces cream cheese,1/4 cup granulated sugar,2 tablespoons all-purpose flour,1 egg
- Pour the cream cheese mixture on top of the blueberry lemon batter in the bread loaf pan. Using a spatula or knife, gently spread and swirl the cream cheese mixture gently into the batter or as desired.
- Bake for 35-40 minutes. Cover pan loosely with aluminum foil (tip: make a tent above center of bread) and bake for another 30-40 minutes. Cook time may vary depending on the juiciness of the blueberries. Bread is done when a tester toothpick inserted in the center comes out clean with a few crumbs.
- Allow bread to cool in the pan for 15-25 minutes, then transfer to a wire cooling rack to cool completely.
For the Lemon Glaze
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.1 cup powdered sugar,1 tablespoon lemon juice
- If you’d like the glaze to be thinner, add a small splash of lemon juice until desired consistency is reached. If you’d like the glaze to be thicker, add 1 tablespoon powdered sugar at a time until glaze is thick enough.
Putting it All Together
- Once bread has cooled, drizzle lemon glaze on top.
- Serve as desired.
