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Cream Cheese-Filled Lemon Blueberry Loaf Recipe

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4.2 from 12 reviews

This cream cheese-filled lemon blueberry loaf is a delightful treat bursting with juicy blueberries and fresh lemon flavors. Featuring a soft and tender crumb, it boasts a refreshing, creamy center made from sweetened cream cheese. Perfect for breakfast, brunch, or a light dessert, this loaf combines zesty lemon, succulent blueberries, and rich cream cheese in every bite.

  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (9x5 inch)

Ingredients

For the Lemon Blueberry Loaf:

  • 3 large eggs
  • ¾ cup (150g) sugar
  • ½ cup (120g) unsalted butter, melted
  • ½ cup (125g) plain full-fat yogurt
  • Zest of 2 lemons
  • 1 Tablespoon lemon juice
  • 1 ½ cups (180g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1 cup fresh blueberries

For the Cream Cheese Filling:

  • 8 ounces (220g) cream cheese, softened at room temperature
  • 2 Tablespoons sugar
  • 1 egg
  • 2 Tablespoons all-purpose flour

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (180°C) and grease the bottom and sides of a 9×5-inch (23×13 cm) loaf pan. Set aside to ensure the loaf doesn’t stick.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, yogurt, lemon juice, and melted (and slightly cooled) butter until smooth and combined.
  3. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and lemon zest thoroughly.
  4. Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Carefully fold in the fresh blueberries using a rubber spatula, taking care not to overmix to prevent the batter from becoming tough.
  5. Layer Batter in Pan: Pour about two-thirds of the batter into the prepared loaf pan, smoothing the top lightly with a spatula and pressing the batter into the corners and sides as needed. Set aside.
  6. Prepare Cream Cheese Filling: Using a hand mixer, whisk together the softened cream cheese, sugar, egg, and flour in a medium bowl until smooth, creamy, and well combined.
  7. Add Cream Cheese Layer: Evenly pour the cream cheese mixture over the batter in the pan, smoothing the top lightly and pushing filling into corners and sides to create an even layer.
  8. Add Remaining Batter: Spoon the remaining batter over the cream cheese layer, smoothing the top very gently to avoid disturbing the cream cheese layer underneath while pushing batter into the edges and corners.
  9. Bake: Place the loaf in the preheated oven and bake for about 48 to 50 minutes, or until the top is golden brown and the center is set (a toothpick inserted near the edge comes out clean).
  10. Cool: Allow the loaf to cool for 10 minutes in the pan. Then invert the loaf onto a cooling rack and let it cool completely before slicing and serving to preserve the texture and flavor.

Notes

  • Use fresh blueberries for best texture; frozen can be used but may affect batter moisture.
  • Do not overmix the batter once blueberries are added to keep the loaf tender.
  • Ensure cream cheese is softened to room temperature for smooth filling.
  • Adjust baking time slightly depending on your oven’s heat distribution.
  • Wrap leftover loaf tightly and refrigerate for up to 3 days, or freeze for longer storage.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cream-cheese-filled-lemon-blueberry-loaf-recipe/