Print

Lemon Blueberry Cream Cheese Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Vera Z.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Description

This moist lemon blueberry cream cheese bread is made with fresh lemon zest, juicy blueberries, and a rich cheesecake-style swirl. Perfect for breakfast, brunch, or a simple dessert.

Ingredients

For Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 Tablespoons butter-melted

For Lemon Blueberry Bread:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract (you can substitute with lemon extract for a pronounced lemon flavor)
  • 1 1/4 cups of blueberries-fresh or frozen (if using frozen, do not thaw, add them straight from the freezer)
  • 1-2 Tablespoons flour

Cheesecake Filling:

  • 8 oz. cream cheese-room temperature
  • 1/4 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 egg

Icing:

  • 3/4 cup powdered sugar
  • 2 Tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 F degrees. Grease a 9 x 5-inch loaf pan with baking spray and line with parchment paper, leaving a large overhang on the sides so you can easily lift the bread from the pan, then set aside. The pan must have an 8-cup volume; do not use a smaller pan, or it might overflow during the baking.

To make the crumb topping:

  1. In a small bowl, whisk together flour and sugar, add melted butter, and stir with a fork until crumbly. Refrigerate until ready to use.

To make the cheesecake filling:

  1. Mix softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside. Do not overmix!

To make the bread batter:

  1. In a bowl, place ¾ cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk until combined. Whisk in Greek yogurt, lemon juice, oil, and vanilla (or lemon) extract.
  2. Add the dry ingredients mixture (flour, salt, and baking powder) and whisk everything together just to combine.
  3. Toss the blueberries with 1-2 tablespoons of flour. Using a rubber spatula, fold about 2/3 of the blueberries into the batter, and reserve the remaining to sprinkle on top. 

To assemble the bread:

  1. Spread a thin layer of batter in the prepared pan (about 1/3 of the batter), next spoon cream cheese filling over the batter and spread with the back of the spoon, but try not to go all the way to the edges of the pan. Spread the remaining bread batter over the cream cheese and scatter the remaining blueberries on top. Finally, sprinkle with streusel topping.

Bake:

  1. Place the pan in a preheated oven and bake for about 60-70 minutes or until the toothpick inserted in the center comes out clean and the center has set completely. After 20-25 minutes, tent it loosely with aluminum foil to prevent the top and sides from getting too brown. Baking time will vary depending on the type of pan you use, and if using frozen blueberries, it may need 10 minutes or so extra time.
  2. Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
  3. Store at room temperature up to one day and refrigerate for longer storage.