I know that’s a rather long name for one little loaf of bread…but how could I not include all of the main stars in this fabulous recipe?  They all go beautifully together, and there is not a lemon~blueberry recipe that just doesn’t work, IMHO.  Then add cream cheese…I can’t imagine a more perfect combo.

I had zero sweet treats in the house for our weekend mornings.  It’s 80° outside, and the last thing I wanted to do was turn the oven on.  But I wanted to go to the store a whole lot less than turn the oven on.  Plus, I had blueberries in the freezer calling out to me, as did the lemons in the fridge.  And I always have cream cheese on hand…sooooooooo~this is the little bread that was created for our weekend.

It started out as one loaf, and it filled my bread pan to the rim.  So, to avoid a complete disaster in my oven, I transferred about 1/3 of it into a small loaf pan.  So I am hoping they will look as great as they taste, as I need stunning “imagery” (a “Joe~ism” from his much~too~recent deployment days) for this post, or, as I say, “pretty pics”.

Bursting with plump little blueberries and fresh lemon zest/juice, this bright pretty bread just may have to be a staple in our house. And guess what?  I just peeked and they look beautiful!

Sláinte!

Lemon Blueberry Cream Cheese Bread

Print Recipe

• CourseBreakfast, Dessert

Servings	Prep Time
1 Loaf (plus 1 small loaf)	15 Minutes

Cook Time

80 Minutes

Servings Prep Time 1 Loaf (plus 1 small loaf) 15 Minutes

Cook Time 80 Minutes

Lemon Blueberry Cream Cheese Bread Print Recipe CourseBreakfast, Dessert Servings Prep Time 1 Loaf (plus 1 small loaf) 15 Minutes Cook Time 80 Minutes Servings Prep Time 1 Loaf (plus 1 small loaf) 15 Minutes Cook Time 80 Minutes

Ingredients

Bread

• 1 1/2 cup flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 cup plain greek yogurt
• 1 cup white sugar
• 1/2 cup melted butter (cooled)
• 1 Tablespoon lemon zest (one lemon)
• 1/2 cup Lemon Juice
• 2 1/3 cups blueberries (I used frozen~did not thaw)

Filling

• 8 ounces light cream cheese (cold)
• 1 egg
• 1/4 cup white sugar
• 1 Tablespoon Lemon Juice (I used freshly squeezed)

Servings: Loaf (plus 1 small loaf)

Instructions

1. Preheat oven to 350°. Line a 9x5x3 loaf pan with parchment paper (just the bottom and up the ends to lift bread out when done) and spray with cooking spray.

   
2. Sift together dry ingredients: flour, baking powder and salt in a small bowl.
3. In separate medium bowl, lightly whisk eggs together. Then add yogurt, sugar, butter, zest and juice.
4. Slowly add dry ingredients to batter and whisk well. Toss blueberries with 1 1/2 tablespoons of flour in a small bowl and gently fold into batter.
5. For filling: in a small bowl mix cream cheese, egg, sugar and lemon juice with hand mixer until well blended.
6. In loaf pan, layer with batter then cream cheese filling. Keep alternating until pan is 2/3 full. Mix/swirl with a knife.

   
7. Bake at 350° for about 60-80 minutes, until toothpick inserted in center comes out clean. Let cool for 15 minutes, then transfer to cooling rack.

   

Recipe Notes

Adapted from livewellbakeoften.com

 

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