Cream Cheese Filled Blueberry Lemon Bread – Get ready to experience a slice of heaven with our Cream Cheese Filled Blueberry Lemon Bread! This recipe combines the tangy freshness of lemons, the sweetness of blueberries, and the creamy richness of cream cheese in a delightful bread that will leave you craving for more. It’s the perfect blend of flavors and textures, making it an absolute must-try for all dessert lovers. Join us on this mouthwatering journey and discover why this recipe has become a beloved favorite in households everywhere.
Imagine the aroma of freshly baked bread filling your home, captivating the senses and enticing your loved ones to gather around the kitchen. This Cream Cheese Filled Blueberry Lemon Bread has become a beloved staple in our little family. It all started when my husband took his first bite and his eyes widened in sheer delight. From that moment on, this recipe has been requested time and time again for family gatherings, special occasions, and even as a treat for weekend brunches. The combination of tangy lemon, juicy blueberries, and the hidden surprise of creamy cream cheese has created unforgettable memories for us. Every slice is a moment of pure bliss, bringing us together and reminding us of the joy that good food can bring. Now, I invite you to create your own cherished memories with this delectable recipe.
Why This Cream Cheese Filled Blueberry Lemon Bread Will Steal Your Heart?
- Indulgent Cream Cheese Layer: A luscious cream cheese filling takes this bread to a whole new level. With its creamy texture and delicate sweetness, it adds a luxurious touch that will make every bite melt in your mouth.
- Bursting with Freshness: The zesty combination of lemon juice and lemon zest infuses the bread with a refreshing citrusy flavor that complements the sweetness of the blueberries. It’s like a burst of sunshine in every slice.
- Perfectly Moist and Tender: The addition of canola oil and Greek yogurt ensures that this bread turns out moist and tender, creating a delightful contrast to the cream cheese layer and the juicy blueberries.
- Versatile and Adaptable: Whether you use fresh or frozen blueberries, this recipe is a winner. If you opt for frozen blueberries, a simple trick of tossing them with a bit of flour prevents them from sinking to the bottom of the batter.
Ingredients:
For the 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 leveled
- 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 the batter)
For the Cream Cheese Layer:
- 4 oz. cream cheese (½ package)
- ¼ cup sugar (50g)
- 1 egg white
For the Glaze:
- ½ cup powdered icing sugar
- 1-2 tablespoons lemon juice
Directions:
Preheat your oven to 350 degrees F and lightly grease an 8×4″ or 9×5″ loaf pan (preferably glass or silicone for a golden crust).
In a large bowl, whisk together the canola oil and sugar. Add the eggs, Greek yogurt, vanilla, and lemon juice, and whisk until the mixture is smooth.
Add the all-purpose flour, baking powder, salt, and lemon zest to the bowl and stir just until combined. Carefully fold in the blueberries.
In a separate medium bowl, beat the cream cheese, sugar, and egg white with an electric mixer until smooth, creating the creamy and dreamy cream cheese layer.
Pour two-thirds of the bread batter into the prepared loaf pan. Spread the entire cream cheese mixture evenly over the batter. Top with the remaining one-third of the bread batter and smooth the top.
Bake the bread at 350 degrees F for 60-70 minutes, covering it loosely with foil after 30 minutes or when the top turns golden brown. To test for doneness, insert a toothpick into the bread; it should come out clean or with moist crumbs. Note that the cream cheese layer will set as it cools.
Allow the bread to cool to room temperature before slicing and serving. Any leftovers can be stored in the fridge for up to 4-5 days.
For the glaze, gradually stir lemon juice into powdered icing sugar until you achieve the desired consistency. Drizzle the glaze over the loaf before serving, adding an extra touch of tangy sweetness.
Notes:
- You can personalize this recipe by adding other fruits like raspberries or blackberries instead of blueberries. Get creative and make it your own!
- If you prefer a less tangy flavor, you can reduce the amount of lemon zest or omit it altogether.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend of your choice.
In conclusion, the Cream Cheese Filled Blueberry Lemon Bread is a tantalizing treat that will captivate your taste buds and leave you craving for more. The harmonious blend of tangy lemon, juicy blueberries, and creamy cream cheese creates a flavor combination that is simply irresistible. With its moist and tender texture, this bread is perfect for breakfast, brunch, or as a delightful dessert. Whether you’re enjoying a slice with a cup of coffee, sharing it with loved ones at a gathering, or indulging in a moment of self-care, this recipe is sure to bring joy and satisfaction. So, roll up your sleeves, gather the ingredients, and embark on a culinary adventure that will leave you with cherished memories and a delicious treat to enjoy. Get ready to savor the delightful flavors of the Cream Cheese Filled Blueberry Lemon Bread and make it a cherished favorite in your own home.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. To prevent them from sinking to the bottom of the batter, simply toss them with a tablespoon of flour before adding them to the mixture.
Can I use a different type of yogurt?
Yes, you can use a different type of yogurt, but keep in mind that it may alter the texture and taste of the bread slightly. Greek yogurt provides a thick and creamy consistency that works well in this recipe.
Can I make this recipe ahead of time?
Absolutely! This Cream Cheese Filled Blueberry Lemon Bread can be made a day in advance. Simply wrap it tightly and store it in the fridge. The flavors will meld together even more, making it even more delicious.
Can I freeze this bread?
Yes, you can freeze this bread for up to 2-3 months. Make sure to wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it in the refrigerator before serving.
Cream Cheese Filled Blueberry Lemon Bread
Ingredients
For the 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 leveled
- 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 the batter
For the Cream Cheese Layer:
- 4 oz. cream cheese ½ package
- ¼ cup sugar 50g
- 1 egg white
For the Glaze:
- ½ cup powdered icing sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees F and lightly grease an 8x4" or 9x5" loaf pan (preferably glass or silicone for a golden crust).
- In a large bowl, whisk together the canola oil and sugar. Add the eggs, Greek yogurt, vanilla, and lemon juice, and whisk until the mixture is smooth.
- Add the all-purpose flour, baking powder, salt, and lemon zest to the bowl and stir just until combined. Carefully fold in the blueberries.
- In a separate medium bowl, beat the cream cheese, sugar, and egg white with an electric mixer until smooth, creating the creamy and dreamy cream cheese layer.
- Pour two-thirds of the bread batter into the prepared loaf pan. Spread the entire cream cheese mixture evenly over the batter. Top with the remaining one-third of the bread batter and smooth the top.
- Bake the bread at 350 degrees F for 60-70 minutes, covering it loosely with foil after 30 minutes or when the top turns golden brown. To test for doneness, insert a toothpick into the bread; it should come out clean or with moist crumbs. Note that the cream cheese layer will set as it cools.
- Allow the bread to cool to room temperature before slicing and serving. Any leftovers can be stored in the fridge for up to 4-5 days.
- For the glaze, gradually stir lemon juice into powdered icing sugar until you achieve the desired consistency. Drizzle the glaze over the loaf before serving, adding an extra touch of tangy sweetness.
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