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The Ultimate Moist Lemon Blueberry Bread with Cream Cheese Swirl

A thick slice of moist blueberry bread featuring a prominent cream cheese swirl and baked blueberries, served on a white plate.
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Bake a bakery-style loaf that stays incredibly moist. This quick bread combines sweet blueberries, tangy lemon, and a rich cream cheese swirl for a perfect breakfast or brunch treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 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 sour cream or plain Greek yogurt
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh or frozen blueberries, lightly tossed in 1 tablespoon flour
  • 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 Lemon 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 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and 1 cup of sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the 2 eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Alternate adding the dry ingredient mixture and the sour cream (or yogurt) to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed only until just combined. Do not overmix the batter.
  6. Gently fold in the flour-coated blueberries using a spatula.
  7. Prepare the cream cheese swirl: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until smooth.
  8. Pour half of the blueberry batter into the prepared loaf pan. Drop small spoonfuls of the cream cheese mixture over the batter. Top with the remaining blueberry batter.
  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 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to 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 bread.

Notes

  • Tossing your blueberries in one tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the loaf during baking.
  • For the most tender crumb, use room temperature ingredients like eggs and sour cream.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.

Nutrition

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