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Moist Lemon Blueberry Cream Cheese Swirl Bread

Cross-section of a moist blueberry bread loaf showing a beautiful purple swirl pattern in the crumb.
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Bake this incredibly moist lemon blueberry bread featuring a rich, tangy cream cheese swirl. This easy quick bread delivers bakery-style texture perfect for breakfast or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • For the Cream Cheese Swirl: 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Glaze (Optional): 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer until light and fluffy. Beat in the 2 eggs one at a time, followed by 1 teaspoon of vanilla extract.
  4. In a small bowl, gently toss the blueberries with 1 tablespoon of the flour mixture to prevent sinking.
  5. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Stir in the lemon zest and lemon juice.
  6. Gently fold in the coated blueberries.
  7. Prepare the cream cheese swirl: In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  8. Pour half of the blueberry batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese mixture over the batter. Pour the remaining blueberry batter on top.
  9. Use a knife or skewer to gently swirl the cream cheese mixture through the batter a few times to create a marbled effect.
  10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil for the last 15 minutes.
  11. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  12. If using the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Drizzle over the cooled loaf.

Notes

  • Toss your fresh or frozen blueberries with a tablespoon of the flour mixture before adding them to the batter. This simple step helps keep the berries suspended throughout the loaf.
  • For the best cream cheese swirl, make sure your cream cheese is fully softened to avoid lumps.
  • This bread stays moist for days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://hearthbite.com/moist-lemon-blueberry-cream-cheese-swirl-blueberry-bread/