Moist Lemon Blueberry Cream Cheese Loaf Recipe
This Moist Lemon Blueberry Cream Cheese Loaf is a delightful combination of tangy lemon, juicy blueberries, and creamy cream cheese swirls, perfect for breakfast or dessert. Soft and tender with a buttery crumb, it’s easy to make and sure to become your new favorite treat.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10-12 slices) 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, lightly beaten
- ⅓ cup (80ml) whole milk
- 2 teaspoons pure vanilla extract
- Juice of 1 medium lemon
- Zest of 2 large lemons
- 1 cup (226g) cream cheese, softened
Dry Ingredients
- 1 cup (200g) granulated sugar
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Additional Ingredients
- 2 cups fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal.
- Cream Butter and Sugar: In a medium bowl, using an electric or stand mixer with paddle attachment, cream the softened butter and granulated sugar until light, fluffy, and pale, about 2-3 minutes.
- Add Wet Ingredients: Add the lightly beaten eggs, whole milk, pure vanilla extract, lemon juice, and lemon zest to the butter mixture. Mix on low speed until just combined and smooth, scraping down the sides as needed.
- Combine Dry Ingredients: In a large separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Mix Wet and Dry: Create a well in the center of the dry ingredients and pour the wet ingredients into it. Mix on low speed just until no streaks of flour remain, being careful not to overmix to avoid a tough loaf.
- Fold in Blueberries and Cream Cheese: Gently fold in the fresh blueberries and softened cream cheese using a spatula. Distribute them evenly throughout the batter.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan and spread evenly with a spatula.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent lightly with foil.
- Cool and Remove: Allow the loaf to cool in the pan for at least 20 minutes. Then, lift it out using the parchment overhang or invert onto a wire rack to cool completely before slicing and serving to ensure the loaf sets properly.
Notes
- Using fresh blueberries is recommended for the best texture; frozen blueberries may discolor the batter.
- Do not overmix the batter to keep the loaf tender and moist.
- Tent the loaf with aluminum foil if it browns too quickly while baking.
- Allowing the loaf to cool completely before slicing helps prevent crumbling.
Keywords: lemon blueberry loaf, cream cheese loaf, lemon bread, blueberry bread, breakfast loaf, moist lemon cake, easy loaf recipe
