Category: Breads -

Lemon Blueberry Bread     

Ingredients:
Streusel Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
3 Tablespoons butter-melted

Lemon Blueberry Bread:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 Tablespoon grated lemon zest
2 Tablespoons fresh lemon juice
2 eggs
1/3 cup vegetable oil
1/2 cup Greek yogurt or sour cream
1 teaspoon vanilla extract
1 1/4 cups fresh blueberries
1–2 Tablespoons flour

Cream Cheese Filling:
1 large egg
4 ounces softened cream cheese
1/4 cup sugar
3 tablespoons all-purpose flour

Glaze:
1/2 cup powdered sugar
1-2 tablespoons lemon juice

Preparation:
Preheat oven to 350 F degrees. Grease a 9 x 5-inch loaf pan with baking spray and line with parchment paper, leaving a large overhang on the sides so you can easily lift the bread from the pan, then set aside.

In a small bowl, whisk together flour and sugar for crumb topping, add melted butter, and stir with a fork until crumbly. Refrigerate until ready to use.

Mix softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.

In a bowl, place 3/4 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk until combined. Whisk in Greek yogurt, lemon juice, oil, and vanilla extract. Add the dry ingredients mixture (flour, salt, and baking powder) and whisk everything together just to combine.

Toss the blueberries with 1-2 tablespoons of flour. Using a rubber spatula, fold about 2/3 of the blueberries into the batter, and reserve the remaining to sprinkle on top.

Spread 2/3 of batter in the prepared pan, next spoon cream cheese filling over the batter and spread with the back of the spoon. Spread the remaining bread batter over the cream cheese and scatter the remaining blueberries on top. Finally, sprinkle with streusel topping.

Place the pan in a preheated oven and bake for about 60-70 minutes or until the toothpick inserted in the center comes out clean and the center has set completely. After 20-25 minutes, tent it loosely with aluminum foil to prevent the top and sides from getting too brown.

Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely. Drizzle with glaze when completely cooled.

Date added: 2026-04-02
Number of visits: 63