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CREAM CHEESE FILLED BLUEBERRY LEMON BREAD

Are you tired of the same old breakfast routine? Shake things up with a slice of our mouthwatering Blueberry Lemon Bread!
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Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast, cake, Dessert
Cuisine American
Servings 12 SLICES
Calories 261 kcal

Ingredients
  

  • ¼ cup canola oil
  • 1 cup sugar 200g
  • 2 large eggs
  • ¾ cup plain 0% Greek yogurt 150 grams
  • 1 teaspoon vanilla
  • ¼ cup lemon juice 1 lemon
  • 1 ½ cups all purpose flour 200-210 grams fluffed and levelled
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • zest of 2 lemons or 3, if you like things tangy!
  • 1 cup fresh or frozen blueberries *if using frozen blueberries, toss with 1 tablespoon flour before adding to batter

CREAM CHEESE LAYER

  • 4 oz cream cheese 1/2 package
  • 1/4 cup sugar 50g
  • 1 egg white

GLAZE

  • 1/2 cup powdered icing sugar
  • 1-2 tablespoons lemon juice

Instructions
 

  • Pre-heat oven to 350°F. Lightly grease an 8x4 (or 9x5 -- see note above).
  • Combine oil and sugar in a large bowl. Blend in the eggs, yogurt, vanilla, and juice.
  • Mix flour, baking powder and salt together. Stir until well combined. Add blueberries.
  • Cream cheese layer: In a medium bowl beat cream cheese, sugar, and egg white until smooth.
  • Place 1/3 of the bread batter in a loaf pan. Spread all cream cheese mixture evenly on top. Finish bya topping with 1/3 of the bread batter. Smoothen the top.
  • Bake at 350°F for 60-70 mins, then cover loosely with foil. The cream cheese will set once it cools.
  • Before slicing or serving, let cool to room temperature. Remaining portions can be kept in the refrigerator for up to 4 days.

GLAZE

  • Mix the powdered sugar with the lemon juice until you reach your desired consistency. You may not need all of it!
  • Before serving, drizzle the glaze over the loaf.