Lemon Blueberry Cream Cheese Swirl Loaf
A tender lemon blueberry quick bread with a creamy cheesecake-style swirl through the center.
Ingredients
Lemon Blueberry Batter
- 1 3/4 cups all-purpose flour plus 1 tablespoon for the blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/4 cups blueberries fresh or frozen
Cream Cheese Swirl
- 6 ounces full-fat cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line the long sides with parchment paper. Toss the blueberries with 1 tablespoon of flour and set aside.
- Beat the softened cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
- Whisk 1¾ cups flour with the baking powder, baking soda, and salt.
- In a large bowl, whisk the melted butter and sugar until combined. Whisk in the eggs, then add the Greek yogurt, lemon juice, lemon zest, and vanilla.
- Fold the dry ingredients into the wet mixture just until no large streaks of flour remain. Gently fold in the flour-coated blueberries.
- Spread a little more than half of the blueberry batter in the pan. Spoon the cream cheese mixture over the center, keeping it slightly away from the sides. Add the remaining batter on top.
- Run a thin knife through the batter two or three times to create a gentle swirl.
- Bake for 55 to 65 minutes, until the top is golden and a tester inserted into the cake portion comes out without wet batter. Cool in the pan for 20 minutes, then transfer to a rack before slicing.
Notes
Use brick-style full-fat cream cheese. If using frozen blueberries, add them straight from the freezer and fold gently.
