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Cream Cheese-Filled Lemon Blueberry Loaf

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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.
  • 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.

Ingredients

Scale

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

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.