Blueberry Lemon Cream Cheese Loaf
This moist, flavor-packed Blueberry Lemon Cream Cheese Loaf is the perfect companion to your morning coffee or an afternoon treat. With a bright kiss of citrus, juicy blueberries, and a creamy swirl of cream cheese, it’s pure perfection in every slice.
Servings: 12 slices
Calories: 413kcal
Equipment
- 1 whisk
Ingredients
- 1 cup butter unsalted (softened) (2 sticks)
- 1 8 oz cream cheese (softened)
- 1½ cups granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp lemon zest
- 4 large eggs
- 2 cups all-purpose flour
- 1½ tsps baking powder
- ½ tsp salt
- 2 cups fresh blueberries (tossed in 1 tbsp of flour)
Instructions
- Prep: Preheat oven to 350℉. Grease a 9x5-inch non-stick loaf pan with butter or a baking spray. Sprinkle 2 tablespoons of granulated sugar into the pan and rotate it to cover both the bottom and sides with sugar. Gently tap the pan to remove any excess sugar. Set the pan aside. Combine 2 cups of blueberries with 2 tablespoons of flour in a bowl and set aside. This technique helps prevent the blueberries from sinking to the bottom of the pan during baking.
- Mix: In a large mixing bowl, cream together cream cheese, butter, and sugar until light and creamy.
- Add: The lemon juice, lemon zest, vanilla extract, and eggs to the butter and sugar mixture.
- Whisk: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Slowly add this to the wet mixture and mix only ntil all ingredients are well incorporated. Do Not Over-mix.
- Fold: Once all ingredients are combined thoroughly, gently fold in the fresh blueberries. The batter will be thick, that is ok.
- Pour: The batter into the 9x5 non-stick loaf pan. Place pan into the preheated oven and bake for 50-55 minutes or until a cake tester or a toothpick inserted into the center of loaf comes out clean.
- Remove the loaf cake from the oven and allow the loaf cake to cool in the pan for 10 minutes. During this time, I will use a small offset spatula to loosen the sides. After 10 minutes, invert onto a wire cooling rack to finish cooling.
- Serve and enjoy!
- Variation: Mix 1 tablespoon of lemon juice and 4 tablespoons of powdered sugar and stir until smooth. You now have a Lemon Glaze that you can drizzle on top of the loaf cake once it has cooled or on each slice as you serve it.
Notes
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Nutrition
Serving: 1slice | Calories: 413kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Cholesterol: 121mg | Sodium: 355mg | Fiber: 1g | Sugar: 24g