Cream Cheese-Filled Blueberry Lemon Bread

by Sheryl

PREP TIME: 20 MINS | COOK TIME: 1 hr | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 12

Enjoy all the goodness of spring with this sweet, tangy bread, filled with delicious blueberries and decadent cream cheese swirl! Treat yourself with a slice of this gloriously scrumptious treat and taste the freshness of lemon in every bite made extra special with an indulgent cream cheese swirl and loads of blueberries.

Ingredients

1/4 cup canola oil
1 cup sugar 200g
2 large eggs
1 cup plain 0% Greek yoghurt
1 teaspoon vanilla
juice of 1 lemon
1 1/2 cups all-purpose flour 188g
2 teaspoons baking powder
1/2 teaspoon salt
zest of 2 lemons or 3, if you like things tangy!
1 cup fresh or frozen blueberries

Cream Cheese Layer:

4 oz cream cheese 1/2 package
1/4 cup sugar 50g
1 egg white

Glaze:

1/2 cup powdered icing sugar
1-2 tablespoons lemon juice

How to make Cream Cheese Filled Blueberry Lemon Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Lightly grease an 8 x 4-inch or 9 x 5-inch glass or silicon pan.

Step 3: Add the oil and sugar in a large bowl. Whisk until combined.

Step 4: Whisk in the eggs, yoghurt, vanilla, and juice until smooth.

Step 5: Add in and mix well the flour, baking powder, salt, and lemon zest until incorporated. Then, fold in the blueberries.

Step 6: To make the cream cheese layer: Add the cream cheese, sugar, and egg white in a medium bowl. Beat using an electric mixer until smooth.

Step 7: Into the prepared loaf pan, pour about 2/3 of the bread batter. Add and evenly spread all of the cream cheese mixtures on top of the batter. And pour the rest of the bread batter over the cream cheese mixture, smoothing evenly.

Step 8: Place inside the preheated oven and bake for about 60 to 70 minutes. After 30 minutes or when the top is golden, loosely cover with foil. Check the doneness by inserting a toothpick in the centre. When it comes out clean or with little moist crumbs the bread is done.

Step 9: Remove from the oven and allow the bread to cool to room temperature. Remember that the cream cheese sets as it cools.

Step 10: Slice and serve. For any leftovers, place in the fridge for up to 4 to 5 days.

To make the Glaze:

Step 11: Slowly mix the lemon juice into the powdered icing sugar until you reached your desired consistency. Note that you might not need all of the lemon juice.

Step 12: Drizzle the glaze on top of the loaf before serving.

Nutrition Facts:

Calories: 261cal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 149mg | Potassium: 144mg | Fiber: 1g | Sugar: 28g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg

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