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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
Servings: 12 SLICES
Course: Breakfast, cake, Dessert
Cuisine: American
Calories: 261
Ingredients Method

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

Method
 

  1. Pre-heat oven to 350°F. Lightly grease an 8x4 (or 9x5 -- see note above).
  2. Combine oil and sugar in a large bowl. Blend in the eggs, yogurt, vanilla, and juice.
  3. Mix flour, baking powder and salt together. Stir until well combined. Add blueberries.
  4. Cream cheese layer: In a medium bowl beat cream cheese, sugar, and egg white until smooth.
  5. 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.
  6. Bake at 350°F for 60-70 mins, then cover loosely with foil. The cream cheese will set once it cools.
  7. Before slicing or serving, let cool to room temperature. Remaining portions can be kept in the refrigerator for up to 4 days.
GLAZE
  1. Mix the powdered sugar with the lemon juice until you reach your desired consistency. You may not need all of it!
  2. Before serving, drizzle the glaze over the loaf.