Baked goods filled with flavor bursts of colorful fresh blueberries are one of those things we just can't resist! Combine that with a hint of lemon, a decadent cream cheese layer, and a sweet and lemony icing drizzle on top, and you really have the whole package! This lemon blueberry bread is dangerously delicious as both a breakfast and dessert.
Ingredients
- ¼ cup olive oil
- 1 cup sugar
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla
- Juice of one lemon
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
Cream cheese layer
- ½ package cream cheese
- ¼ cup sugar
- 1 egg white
Lemon glaze (optional)
- ½ cup powdered sugar
- 1-2 tablespoons lemon juice
Directions
- Preheat oven to 350°F and lightly grease an 8x4” loaf pan
- In a large bowl, whisk together oil, sugar, eggs, yogurt, vanilla and lemon juice. Whisk until smooth.
- Add flour, baking powder, and salt. Mix until combined.
- Fold in blueberries.
- To make the cream cheese layer, in a medium bowl, beat cream cheese, sugar and egg white with an electric mixer until smooth.
- Pour 2/3 of the bread batter into the greased loaf pan. Add all of the cream cheese mixture on top and spread evenly. Then, top with remaining bread batter and smooth.
- Place in oven for 50-60 minutes or until toothpick comes out clean or with moist crumbs. Note: cream cheese will set as it cools.
- Cool to room temperature before serving. Leftovers can be stored in the fridge for up to 4-5 days.
- For optional glaze, gradually stir lemon juice into powdered sugar until desired consistency. Drizzle over the loaf before serving!
Recipe created by ddotts for Superfresh Growers.
