Serves 12     adjust servings

Cream Cheese-Filled Blueberry Lemon Bread + RECIPE VIDEO

Preparation 20 mins Prep Time
Cook Time 50 mins Cook Time
Total Time 1:10 Total Time

This Cream Cheese Filled Blueberry Lemon Bread is sweet, tangy and filled with a decadent cheesecake layer! Let's call it breakfast or dessert 😉 Includes how to recipe video


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

Cream Cheese Layer

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


  1. Preheat oven to 350 degrees F and lightly grease an 8x4" (or 9x5" -- see note above) loaf pan (I recommend glass or silicone as it will darken more quickly in a non stick pan).
  2. In a large bowl whisk together oil and sugar. Add eggs, yogurt, vanilla and juice and whisk until smooth.
  3. Add flour, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
  4. Make the cream cheese layer: in a medium bowl, beat cream cheese, sugar and egg white with an electric mixer until smooth.
  5. Pour ⅔ of your bread batter into prepared loaf pan. Top with all of cream cheese mixture and spread evenly. Top with remaining ⅓ bread batter and smooth the top.
  6. Bake at 350 degrees F for 50-55 minutes, covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread (not the cream cheese) comes out clean or with moist crumbs. Note that the cream cheese will set as it cools.
  7. Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.


Recipe Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

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