Cream Cheese-Filled Lemon Blueberry Loaf

This cream cheese-filled lemon blueberry loaf is bursting with juicy blueberries and lemony flavors with a soft, tender crumb, and a very refreshing cream cheese center. You’ll ask for seconds!

I love blueberries, I love lemons, and I love everything cheesecake. And with summer going on, I figured those three would go very well together in one single recipe. As I already have a cheesecake recipe, I went for something different and easy to make for those lazy summer days you want to do nothing but chilling out by the pool or in the garden with a book, a drink… and a delicious little treat!

So I whipped up this very simple lemon blueberry loaf and added an irresistible cheesecake center. The result? The lemon blueberry combo is divine, the cream cheese center refreshing, and the crumb so moist you’ll become obsessed with it too. Plus, any kind of loaf is always a good idea! So please make yourself a favor and serve you a slice for dessert today!

Cream cheese-filled lemon blueberry loaf is:

• Bursting with juicy blueberries ✔
• Packed with lemony flavors ✔
• With a refreshing layer of cream cheese ✔
• Extremely moist and tender ✔
• Not too heavy, not too rich ✔
• Easy to make in a loaf pan ✔

Ingredients you need:

• Blueberries. Use them fresh when in season; if you go for frozen blueberries however, do not thaw them before using.
• Lemon. You will need it for both the juice and the zest in the recipe. Keep in mind that zest is what brings all the lemony flavors, so the more you use, the more lemony flavors. Simple.
• Plain yogurt. Greek-style is fine too. Use it unsweetened, preferably, since the cake is already sweetened with sugar.
• Butter. I used melted, unsalted butter in this recipe.
• All-purpose flour. Do not use any substitute for best results.
• Sugar. Simply use caster or granulated sugar. For a healthier version, you can cut the sugar a little, but not more than ¼ of the indicated amount for the recipe.
• 3 large eggs. If using small eggs, use 4 of them.
• Baking powder. Use one full Tablespoon (not teaspoon).
• Cream cheese. Use it softened at room temperature.

How to make the cream cheese filling?

Simply whisk all the ingredients for the cream cheese filling together, using a hand mixer (or a whisk if you’re up for it). The cream cheese filling should be smooth and soft. It doesn’t get any easier than that!

Should I store the loaf at room temperature or in the fridge?

Since the cream cheese filling is baked, it is absolutely safe to keep your lemon blueberry loaf wrapped with cling film or foil on your countertop for a few days. If it’s a little hot inside (due to high summer temperatures and/or no AC at home), it is however safer to keep the loaf in the fridge, wrapped in foil. The texture will not remain as moist though, and will tend to become a little dense.

Can I make muffins out of this lemon blueberry loaf?

Yes, you can! Proceed the same and fill the muffin tins almost up to the top. The baking time will be shorter though, and the muffins should be done by 20-25 mins.

You’ll also love…

• Best Ever Lemon Poppy Seed Loaf
• Vegan Blueberry Muffins
• Lemon Poppy Seed Blueberry Pancakes
• Lemon Olive Oil Loaf Cake
• Easy No-Bake Cheesecake
• Perfect Lemon Ricotta Bundt Cake

Cream Cheese-Filled Lemon Blueberry Loaf

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 50 mins
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf 1x
• Category: Cakes and pies

This cream cheese-filled lemon blueberry loaf is bursting with juicy blueberries and lemony flavors with a soft, tender crumb, and a very refreshing cream cheese center.

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Ingredients

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For the lemon blueberry loaf:

• 3 large eggs
• ¾ cup (150g) sugar
• ½ cup (120g) unsalted butter, melted
• ½ cup (125g) plain yogurt, full-fat
• Zest of 2 lemons
• 1 Tablespoon lemon juice
• 1 ½ cup (180g) all-purpose flour
• 1 Tablespoon baking powder
• 1 cup fresh blueberries*

For the cream cheese filling:

• 8 ounces (220g) cream cheese, softened at room temperature
• 2 Tablespoons sugar
• 1 egg
• 2 Tablespoons all-purpose flour

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Instructions

1. Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.
2. In a large mixing bowl, whisk the eggs with sugar, yogurt, lemon juice and melted butter (slightly cooled).
3. In a separate bowl, mix all-purpose flour, baking powder, and lemon zest. Add the dry ingredients to the wet ingredients, and stir well. Add the blueberries, and spread them carefully in the batter, using a rubber spatula. Do not overmix.
4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
5. Using a hand mixer, whisk all the ingredients of the cream cheese layer in a medium bowl.
6. Evenly pour filling mixture over the loaf, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
7. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
8. Bake for about 48 to 50 minutes or until the top is golden and the center is set. Let cool 10 minutes in the pan, then invert the cake and let cool completely onto a cooling rack.

Notes

* If you are using frozen blueberries, DO NOT thaw them before using or it will stain the batter and give an unpleasant greenish color to your cake.

Back-To-School, Berries, Cakes, Citrus, Fruit Desserts, Loaves, Spring, Summer

Did you make this recipe?

Lastly, if you make this Cream Cheese-Filled Lemon Blueberry Loaf, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!