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Light & Bright Blueberry Cream Cheese Loaf with Lemon Glaze

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A moist and tangy quick bread studded with fresh blueberries and pockets of cream cheese, topped with a bright lemon glaze. Perfect for brunch or a sweet snack.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) plain Greek yogurt
  • 1 cup (150g) fresh blueberries
  • 4 oz (113g) cream cheese, cold and cut into small cubes
  • For the Lemon Glaze: 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with a strip of parchment paper, leaving overhang on the two long sides.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl once or twice.
  4. Beat in the eggs, one at a time, mixing well after each addition. Then beat in the vanilla extract.
  5. Add the Greek yogurt and half of the flour mixture. Mix on low speed until just combined. Add the remaining flour mixture and mix until no streaks of flour remain. Do not overmix.
  6. Using a rubber spatula, gently fold in the fresh blueberries and cold cream cheese cubes until evenly distributed.
  7. Scrape the batter into the prepared loaf pan and spread into an even layer. Bake for 50-60 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 with aluminum foil after about 40 minutes.
  8. Let the loaf cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the loaf out and transfer to the wire rack to cool completely.
  9. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons fresh lemon juice. Add the third tablespoon of juice only if you want a thinner glaze. The consistency should be thick but pourable.
  10. Once the loaf is completely cool, drizzle the lemon glaze over the top. Let set for about 10 minutes before slicing. Use a serrated knife for clean slices.

Notes

For best results, use cold cream cheese cut into cubes to create pockets of creamy richness. Toss fresh blueberries in 1 tablespoon of flour before folding to prevent sinking. If using frozen blueberries, do not thaw and toss in flour; expect a slightly longer bake time.

Nutrition

Keywords: blueberry cream cheese loaf, lemon glaze, quick bread, brunch recipe, blueberry loaf

Find it online: https://fizzlefork.com/light-and-bright-blueberry-cream-cheese-loaf-with-lemon-glaze/