1 hours 35 minutes
Decadent and cake-like, this blueberry lemon cream cheese bread is infused with lemon flavor, laced with fresh blueberries, and swirled with sweet cream cheese.
Blueberry Lemon Bread ‣ 1 cup blueberries, fresh or frozen (do not thaw) ‣ 1 3/4 cups all-purpose flour, plus more for dusting blueberries ‣ 2 teaspoons baking powder ‣ 1/2 teaspoon salt ‣ 1/2 cup vegetable oil ‣ 1 cup granulated sugar ‣ 1 cup sour cream ‣ 1/4 cup lemon juice ‣ 2 tablespoons lemon zest ‣ 2 eggs ‣ 1 teaspoon vanilla extract Cream Cheese Filling ‣ 8 ounces cream cheese, softened ‣ 1/4 cup granulated sugar ‣ 2 tablespoons all-purpose flour ‣ 1 egg Lemon Glaze ‣ 1 cup powdered sugar ‣ 1 tablespoon lemon juice
In a large bowl, mix the dry ingredients: flour, baking powder, and salt. Set this bowl aside for now.
Using a stand mixer (or hand mixer + large bowl), mix the vegetable oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla until combined.
Set your mixer speed to low, then slowly scoop in the dry ingredients with the wet. Mix until just combined.
Toss and coat the blueberries in flour, then add the flour-coated blueberries to the bowl, then use a spatula to gently fold them into the batter.
Spray a 9×4 bread loaf pan with baking spray, then pour the bread batter in. Use a spatula to smooth out the top into a single layer. Set the bread pan aside while you make the cream cheese layer.
In a large bowl, whisk together the cream cheese, sugar, flour, and egg until smooth and creamy.
Pour the cream cheese on top of the blueberry lemon batter, then use a spatula or knife to gently spread and swirl the cream cheese around. Once done, send it off to bake!
Once the bread has baked and cooled, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl.
Decorate the bread with the lemon glaze as desired.