This blueberry cream cheese bread is a soft, moist loaf layered with a rich, creamy filling and bursts of fresh blueberries. The tangy cream cheese swirl adds depth and texture, while a light lemon glaze brings a bright, fresh finish. Perfect for breakfast, brunch, or dessert, this easy recipe delivers bakery-style flavor in every slice.
This loaf is packed with blueberries and a creamy center. A perfect brunch or dessert treat
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 the remaining bread batter and smooth it out.
- Place in oven for 50-60 minutes or until a 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 the desired consistency is reached. Drizzle over the loaf before serving!
Recipe created by ddotts for Superfresh Growers®.
