Indulge your senses with a delightful twist on a classic favorite: the Cream Cheese Filled Lemon Blueberry Loaf! This scrumptious loaf combines the tart brightness of lemon with the sweet juiciness of blueberries, all enveloped in a rich, creamy filling that will have your taste buds dancing. Perfect for breakfast, brunch, or a sweet afternoon treat, this recipe is not only easy to make but also looks stunning on any table. Ready to impress your family and friends? Let’s dive into this heavenly recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 cup blueberries
- 4 oz cream cheese, softened
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in lemon juice and lemon zest until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- In a separate small bowl, gently toss blueberries with 1 tablespoon of flour to prevent sinking during baking.
- Soften cream cheese at room temperature. Using a hand mixer, beat cream cheese until smooth and creamy.
- Pour half the batter into the prepared loaf pan. Dollop cream cheese in small spoonfuls across the batter, then gently swirl with a knife.
- Sprinkle flour-coated blueberries evenly over the batter, gently pressing some into the surface.
- Pour remaining batter over the blueberries, ensuring an even distribution.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes. Then use the parchment paper to lift the loaf out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with lemon glaze for extra sweetness.
Tips
- Prep Ahead: To save time, you can prepare the dry ingredients and the cream cheese filling in advance. Just store them separately in the fridge until you're ready to bake.
- Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for easier mixing and a smoother batter. This will help achieve that light and fluffy texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense loaf instead of a light, airy one.
- Flour the Blueberries: Tossing the blueberries in a bit of flour before adding them to the batter helps prevent them from sinking to the bottom while baking.
- Check for Doneness: Ovens can vary, so start checking your loaf a few minutes before the suggested baking time. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Cool Completely: Allow the loaf to cool completely before slicing. This helps the flavors meld and ensures cleaner slices.
- Add a Sweet Touch: For an extra special treat, consider dusting your loaf with powdered sugar or drizzling a simple lemon glaze over the top before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
