This Blueberry Lemon Bread is sweet, tangy, loaded with juicy blueberries and a decadent cream cheese swirl! It’s the perfect quick bread recipe for Spring!
Lemon and blueberries is one of my favorite combinations, but I crave it even more once the sun starts bringing some heat and Spring is on the way!
The freshness of lemon is one flavor we love in all forms!
Some of our other favorites? Lemon Blueberry Cream Cheese Coffee Cake, No Bake Lemon Cheesecake, and this Baked Lemon Blueberry Doughnuts.
The Blueberry Lemon Bread is made extra special with a decadent cream cheese swirl and a tangy lemon glaze. You can omit either or both, if you want to take this Lemon Bread from a special treat to a more responsible every day snack or breakfast 😉
I’ve included more tips and tricks for customizing this easy Lemon Bread recipe below.
I love quick breads because they’re less work than muffins (no messing with liners or scooping), and they can go from breakfast to school lunches to dessert pretty easily, with an extra serving of fruit or a drizzle of glaze.
I ended up adapting the recipe from Taste of Home’s Complete Guide to Baking cookbook (which I actually can’t find on Amazon anymore), which I love when I’m looking for help with a basic baking recipe! You could skip the cream cheese layer completely if you want to, but I think that’s what really makes this bread extra special.
Looking for a basic recipe? Try this Glazed Lemon Bread next.
Variations on this Cream Cheese Filled Blueberry Lemon Bread:
- Feel free to leave out the cream cheese or the glaze if you want to cut back on the sugar in this recipe.
- I have made the cream cheese layer with an without the egg, so if you don’t have an extra, don’t fret! It will be fine without.
- If you don’t have fresh lemons, you can use lemon extract in place of the lemon zest and juice. Use about 2 tablespoons of lemon extract, depending on how much you like lemon 😉
- Fresh or frozen blueberries both work well in this recipe. If you are using frozen blueberries, be sure to add in frozen and toss with a bit of flour for best results. They do tend to turn the batter purple, but it won’t affect the flavor! If using frozen blueberries, you may need to bake this loaf longer, up to 1 hour 20 minutes.
- Once the lemon bread reaches your desired exterior color, cover tightly with foil to prevent further browning. I have found that lemon breads tend to brown more than some others, so I always recommend covering it once it is golden brown.
What kind of pan is best for this Blueberry Lemon Bread?
A while back, I switched out my old non-stick loaf pans for glass pans, which I love.
However, my glass pans are only 1.5L, while my other pans were 2L, and I’m noticing how much of a difference that makes! Please note that this recipe is tested in an 8×4″ glass loaf pan, and if you have a 9×5″ or a dark non stick then you might find it bakes much more quickly and is a little lower. Just check the bread 10-20 minutes before the end of the baking time and check every 5 minutes with a toothpick.
*This post, recipe, images and video has been updated since its original post date in June 2017.
Cream Cheese Filled Blueberry Lemon Bread
written by Ashley Fehr
Ingredients
- ¼ cup canola oil
- 1 cup sugar (200g)
- 2 large eggs
- ¾ cup plain 0% Greek yogurt (150 grams)
- 1 teaspoon vanilla
- ¼ cup lemon juice (1 lemon)
- 1 ½ cups all purpose flour (200-210 grams) fluffed and levelled
- 2 teaspoons baking powder
- ½ teaspoon salt
- zest of 2 lemons (or 3, if you like things tangy!)
- 1 cup fresh or frozen blueberries (*if using frozen blueberries, toss with 1 tablespoon flour before adding to batter)
Cream Cheese Layer
- 4 oz cream cheese ½ package
- 1/4 cup sugar 50g
- 1 egg white
Glaze
- 1/2 cup powdered icing sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ — see note above) loaf pan (I recommend glass or silicone as it will darken more quickly in a non stick pan).
- In a large bowl whisk together oil and sugar. Add eggs, yogurt, vanilla and juice and whisk until smooth.
- Add flour, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
- Make the cream cheese layer: in a medium bowl, beat cream cheese, sugar and egg white with an electric mixer until smooth.
- Pour â…” of your bread batter into prepared loaf pan. Top with all of cream cheese mixture and spread evenly. Top with remaining â…“ bread batter and smooth the top.
- Bake at 350 degrees F for 60-70 minutes, covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread comes out clean or with moist crumbs. Note that the cream cheese will set as it cools.
- Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.
Glaze
- Gradually stir lemon juice into powdered icing sugar until desired consistency is reached — you may not need all of the lemon juice!
- Drizzle over loaf before serving.
Notes
Nutrition Information
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Natalie says
Oh my, this lemon bread looks so delicious! I love the combination of the cream cheese and the blueberry addition. Looks and sounds simply divine!
Ashley Fehr says
Thanks Natalie!
valentine carelaga says
can you show me the video
Ashley Fehr says
Sorry! I’ve updated the post so the video displays correctly
Kristyna says
Hi! O really love this bread, looks delicious. What type of sugar do you used? Thank you 🙂
Ashley Fehr says
Regular granulated sugar! Thanks!
Nicole says
This bread was absolutely delicious! The cream cheese filling, the lemon juice/zest, and blueberries… delicious. My children really enjoyed eating it. Not sure there will be any left for my husband. But I will be making another one soon. Actually, a few more to share with the ladies in my Bible study. Thank you for this delicious recipe! So glad I came across this recipe. ?
Ashley Fehr says
That makes my day Nicole! I’m so glad you loved it!
Hannah says
Hi, I used the right quantities of ingredients but my cream cheese layer was so runny! It all rose to the outside of the tin. Any ideas?
Ashley Fehr says
It might depend on the brand of cream cheese or if you used an extra large egg, etc. I’ve found that some organic or lactose free cream cheese become liquidy when beaten, so there may be other brands that do as well. I’ve never had anyone mention that problem before!
Christiane says
I had the exact same problem (even though I used a medium size egg) and will try to use a different kind of cream cheese the next time. The bread still came out okay and was delicious!
Lauren says
Made this last night. OMG it’s good… like really really really good. I subbed sour cream for the greek yogurt and vegetable oil for the canola and it came out perfectly. I just love anything lemon. Thanks for the great recipe!
Ashley Fehr says
So happy to hear that! We just polished off our last loaf from the freezer!
Anthony Kozell says
This Bread is truly amazing. I baked a loaf ans my whole family fought over it. I used a bunt pan instead of a loaf pan and it still turned out great! This week I am making two more loafs and plan to eat it throughout the week.
Ashley Fehr says
I’m so glad everyone enjoyed it!
Rana says
Hello! This looks yummy 😀 can we use the electric mixer for both the cake and the cream cheese filling? Can we prepare and freeze it so that we have visitors we can just get it out? Thanks 🙂
Ashley Fehr says
Yes, absolutely! I have one in my freezer now 🙂
Paula Esterline says
Hi, this looks so yummy. I have just one question. How long do I cool the bread before taking it out of the pan? Thanks and have a great day. 🙂
Ashley Fehr says
I would let it cool for 10-15 minutes before removing from the pan to a wire rack.
Virginia Ehrlund says
Can this be made in a glass cake pan?
Ashley Fehr says
I have never tried
Shaileen says
Hi Ashley
Going to give this recipe a try…looks delicious. Can you substitute the canola oil with vegetable oil ?
Ashley Fehr says
Yes, it should work fine!
Barb says
Hi Ashley …..love anything lemon and blueberry so will be making this soon ….. just a little clarification please ….. you
say:
“1 cup fresh or frozen (unthawed) blueberries ”
do you mean to use the blueberries frozen or thawed ? …… you’ve said two different things here 🙂
Thanks !
Ashley Fehr says
Hi Barb! No, I do in fact mean “fresh or frozen (unthawed) blueberries” 🙂 You can use fresh or frozen berries, but if you use frozen do not thaw them first.
Barb says
Okay ……. that’s what I was wanting to know …….THANKS for getting back to me. I’ve got a ton of frozen blueberries and this will be a great way to use them up.
Ashley Fehr says
Yes, perfect!
Tina says
Making this tonight, you’re a genius!! I’m going to double the recipe I’ll keep ya posted 😉
Scott says
Very wonderful and simple recipe that converted well to gluten-free! Subbed sour cream for yogurt as my only deviation from your original recipe. Thank you for posting this delicious recipe!
Ashley Fehr says
I’m glad that it worked well when converted to gluten free and that you enjoyed it!
Alexis says
AMAZING! This recipe is an absolute keeper. I’ve already made it 3 times, and everyone is impressed! It still tastes amazing after 2 days in the fridge.
Ashley Fehr says
Thanks Alexis! I’m so happy to hear it was a hit!
Sarah says
Hi! I’m interested in adapting to gluten free. Did you just change the flour to GF flour or were any other adjustments needed? Thank you!
Angel says
Good Morning! I’m curious….do you know if this could be just as tasty if made diabetic friendly? My 12 yr old son loves all things lemon and blueberry but has recently been diagnosed a Type 1 Diabetic. I’m always looking for new variations of his favorite things but I know that some recipes don’t do as well when using Splenda or Almond Flour.
Thanks!!!
Ashley Fehr says
Hi Angel! Unfortunately I really can’t say as I haven’t tried it, but I would love to hear how it turns out if you do!
Taylor says
I substituted quite a bit, used light mayo instead of yogurt and egg half a mashed banana for egg, almond flour and less sugar. I also used a little bit of lemon extract because the juice didn’t quite make it lemony enough for me. 🙂 But I noticed it barely made enough batter.
Ashley Fehr says
The substitutions you made will definitely affect the amount of batter 🙂
Bev Landry says
Will this need to be refrigerated and can it be converted to muffin recipe? If so, how long should it bake?
Ashley Fehr says
I do refrigerate because of the cream cheese. I haven’t tried as muffins, sorry!
Sunitha says
Hi. I made it today. It’s totally yum. FOllowed ur recipe. Everyone loved t at home.
Ashley Fehr says
Yay! I’m so happy to hear that!
Linda says
Can you freeze this with the cream cheese in it?
Ashley Fehr says
Yes, definitely!
Jessica @ A Kitchen Addiction says
Blueberry lemon is such a great combination! Love that swirl of cream cheese!
Ashley Fehr says
Agreed! One of my favorites!
Sarah @Whole and Heavenly Oven says
Oh my goshhhhhh…could that cream cheese swirl be any more freaking GORGEOUS?? This quick bread is seriously making me drool right now, Ashley! Love how soft and moist it looks!
Ashley Fehr says
Oh my word, Sarah, it’s our new favorite! Cream cheese in EVERYthing 😉
Gayle @ Pumpkin 'N Spice says
I love quick breads too for the exact same reason! It’s a lot less work than filling muffin cups and it makes such a delicious breakfast, dessert, or snack. I’ve never made a cream cheese kind before, so I’m loving this flavor! So perfect for the summer and just what I want for breakfast! 🙂
Tonya says
How should the pan be greased? Thanks
Ashley Fehr says
I would just spray it lightly with non stick spray