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Lemon Blueberry Cream Cheese Bread with Swirl

A loaf of lemon blueberry cream cheese bread sliced open to show the swirl of cream cheese and burst blueberries inside.
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Make a moist, flavorful quick bread featuring a bright lemon blueberry batter swirled with a rich cream cheese filling. This recipe is simple to follow and produces a beautiful loaf perfect for brunch.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for cream cheese filling)
  • 1 large egg yolk (for cream cheese filling)
  • 1/2 teaspoon vanilla extract (for cream cheese filling)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Alternate adding the dry ingredients and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  6. Gently fold in the blueberries using a spatula.
  7. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  8. Pour half of the blueberry batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese mixture evenly over the batter. Pour the remaining blueberry batter over the top.
  9. Use a knife or skewer to gently swirl the cream cheese layer through the batter to create a marbled effect.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the pan with foil for the last 15 minutes of baking.
  11. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  12. Prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • If you use frozen blueberries, do not rinse or thaw them first; toss them lightly with 1 teaspoon of flour before folding them into the batter to help prevent sinking.
  • For the best swirl, avoid over-mixing the knife through the batter; a few gentle passes are enough.
  • This moist lemon blueberry bread keeps well stored tightly wrapped at room temperature for up to 3 days.

Nutrition

Find it online: https://blissbatter.com/lemon-blueberry-cream-cheese-bread/