Cream Cheese Filled Blueberry Lemon Bread

This Cream Cheese Filled Blueberry Lemon Bread is sweet, tangy and filled with a decadent cheesecake layer! Some call it breakfast and others call it dessert!


  • 1/3 cup cooking oil
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup plain 0% Greek yogurt
  • 1 teaspoon vanilla
  • juice of 1 lemon
  • 1 1/2 cups all- purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • zest of 2 lemons or 3, if you like things tangy!
  • 1 cup fresh or frozen unthawed blueberries


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


  1. Preheat oven to 350 degrees F and lightly grease an 8×4″  loaf pan (I recommend glass or silicone as it will darken more quickly in a non stick pan).
  2. In a large bowl whisk together oil and sugar. Add eggs, yogurt, vanilla and juice and whisk until smooth.
  3. Add flour, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
  4. Make the cream cheese layer: in a medium bowl, beat cream cheese, sugar and egg white with an electric mixer until smooth.
  5. Pour ⅔ of your bread batter into prepared loaf pan. Top with all of cream cheese mixture and spread evenly. Top with remaining ⅓ bread batter and smooth the top.
  6. Bake at 350 degrees F for 50-55 minutes, covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread (not the cream cheese) comes out clean or with moist crumbs. Note that the cream cheese will set as it cools.
  7. Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

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