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Cream Cheese-Filled Lemon Blueberry Loaf Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 1 9x5 inch loaf (about 8 servings)

Description

This Cream Cheese-Filled Lemon Blueberry Loaf is a delightful baked treat combining tangy lemon, juicy fresh blueberries, and a rich, creamy layer of sweetened cream cheese. Perfectly moist and tender, this loaf is a wonderful balance of citrus and berry flavors, ideal for breakfast, brunch, or dessert.

Ingredients

Batter

  • 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 cup (180g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1 cup fresh blueberries

Cream Cheese Filling

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease the bottom and sides of a 9×5-inch (23×13 cm) loaf pan thoroughly to prevent sticking, then set it aside.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the 3 large eggs, ¾ cup sugar, ½ cup melted unsalted butter (allow to cool slightly), ½ cup plain full-fat yogurt, and 1 tablespoon lemon juice until well combined.
  3. Combine Dry Ingredients and Add Blueberries: In a separate bowl, mix 1 ½ cups all-purpose flour, 1 tablespoon baking powder, and the zest of 2 lemons. Add this dry mixture into the wet ingredients and stir just until combined. Gently fold in 1 cup fresh blueberries carefully with a rubber spatula, taking care not to overmix to avoid crushing the berries.
  4. Fill Pan with Batter: Spoon about two-thirds of the batter into the prepared loaf pan, spreading it evenly and smoothing the top lightly with a spatula. Press the batter gently into the corners and sides.
  5. Prepare Cream Cheese Filling: Using a hand mixer, beat together 8 ounces softened cream cheese, 2 tablespoons sugar, 1 egg, and 2 tablespoons all-purpose flour in a medium bowl until smooth and creamy.
  6. Add Cream Cheese Layer: Evenly pour the cream cheese filling over the batter in the loaf pan. Smooth the top lightly with a spatula and push the filling into the corners and sides as needed.
  7. Top with Remaining Batter: Carefully spoon the remaining batter over the cream cheese layer, smoothing the top very lightly to avoid disturbing the cream cheese filling. Ensure batter is pushed gently into the corners and sides.
  8. Bake the Loaf: Bake in the preheated oven for 48 to 50 minutes, or until the top is golden brown and the center is set (a toothpick inserted near the center should come out mostly clean with few moist crumbs).
  9. Cool: Let the loaf cool in the pan for about 10 minutes, then carefully invert it onto a cooling rack to cool completely before slicing and serving.

Notes

  • Use fresh blueberries to prevent the batter from turning purple. If using frozen, do not thaw; toss them in a little flour before folding into batter.
  • Room temperature ingredients help the batter mix more evenly and produce better texture.
  • Do not overmix the batter once the flour and blueberries are added to keep the loaf tender.
  • Ensure cream cheese is softened completely for a smooth filling without lumps.
  • Variations: Substitute lemon zest and juice with orange for a citrus twist or add a streusel topping for extra crunch.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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