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Lemon Blueberry Cream Cheese Quick Bread

This simple quick bread will be a delicious addition to any brunch or gift basket this spring! The light and bright flavor of the lemons compliment the sweetness of the blueberries to create a bread that is perfectly balanced. Save this recipe for a special occasion or a slow weekend brunch. You won't regret it!
Prep Time25 mins
Cook Time1 hr 5 mins
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: blueberry, cream cheese, lemon, quick bread
Servings: 16 people

Ingredients

  • ½ C butter room temperature
  • 2 C organic sugar
  • 4 eggs room temperature
  • 2 C plain greek yogurt
  • 2 teaspoon vanilla
  • 4 tablespoon lemon juice or two lemons plus zest
  • 3 C all purpose flour
  • 4 teaspoon baking powder aluminum free
  • 2 C fresh or frozen blueberries

cream cheese filling

  • 8 oz cream cheese room temperature
  • ½ C sugar
  • 2 egg whites

Instructions

  • Preheat the oven to 350 degrees and line two loaf pans with parchment paper or spray with cooking spray. If the butter, eggs, yogurt and cream cheese have been refrigerated, set them out about twenty minutes before you start baking. If using whole lemons, zest and juice.
  • In a stand mixer, combine sugar and butter and mix until fluffy and incorporated, about a minute. Add the eggs, yogurt and vanilla and continue beating on a medium setting for another minute.
  • Mix in flour and baking powder until just combined. Fold in blueberries. Pour batter into the prepared loaf pans.
  • Using the same mixing bowl, beat cream cheese, sugar and egg whites for several minutes until fluffy.
  • Drop dollops of the cream cheese mixture over the loaves. Using a knife, swirl the dollops through the batter to create a beautiful marbled design.
  • Bake at 350 degrees for sixty-five to seventy-five minutes until the internal temperature of the loaf measures 205 degrees or a toothpick comes out clean.
  • Cool and serve immediately. Refrigerate for up to three days or freeze for up to six months.

Notes

MUFFIN RECIPE:
  • Preheat the oven to 350 degrees. Prepare a muffin tin by lining 24 cups or spraying the cupcake cups with cooking spray. If the butter, eggs, yogurt and cream cheese have been refrigerated, set them out about thirty minutes before baking.
  • Prepare the lemons by zesting and juicing. Strain the seeds and divide the juice in two equal portions.
  • In a stand mixer, combine sugar and butter and mix until fluffy and incorporated, about two minutes. Add the eggs, half of the lemon juice, yogurt and vanilla and continue beating on a medium setting for two minutes more.
  • Mix in flour and baking powder until just combined. Fold in ⅔ of the blueberries. Pour batter into the muffin tins.
  • Using the same mixing bowl, beat the cream cheese, sugar, remaining lemon juice and egg whites for several minutes until fluffy and smooth.
  • Drop dollops of the cream cheese mixture over the muffins. Using a knife, swirl the dollops through the batter to create a beautiful marbled design. Top the muffins with the reserved blueberries.
  • Bake at 350 degrees for 25-30 minutes until the internal temperature measures 205 degrees or a toothpick comes out clean.
  • Cool and serve immediately. Refrigerate for up to three days or freeze for up to three months.