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!
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.
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Cream Cheese Filled Blueberry Lemon Bread
- 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
- 1/2 cup powdered icing sugar
- 1-2 tablespoons lemon juice
- 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 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.
- 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.
- 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.
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