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!
Course Bread and Baked Goods
Keyword blueberry lemon bread, lemon bread
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Author Ashley Fehr
¾cupplain 0% Greek yogurt(150 grams)
¼cuplemon juice(1 lemon)
1 ½cupsall purpose flour(200-210 grams) fluffed and levelled
zest of 2 lemons(or 3, if you like things tangy!)
1cupfresh or frozen blueberries(*if using frozen blueberries, toss with 1 tablespoon flour before adding to batter)
Cream Cheese Layer
4ozcream cheese1/2 package
1/2cuppowdered icing sugar
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).
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 until desired consistency is reached -- you may not need all of the lemon juice!
Drizzle over loaf before serving.
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.