That combo is dangerously good—bright lemon + sweet blueberries + creamy center 😄 Here’s a Blueberry Lemon Cream Cheese Loaf that tastes bakery-level:
🫐🍋 Blueberry Lemon Cream Cheese Loaf
Ingredients
For the loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup milk or yogurt
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the cream cheese layer:
- 200g cream cheese (softened)
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Preheat oven to 180°C (350°F). Grease a loaf pan or line with parchment paper.
- Make the batter:
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat butter + sugar until fluffy. Add eggs one at a time. Mix in lemon zest, lemon juice, vanilla.
Add dry ingredients alternating with milk/yogurt. Fold in blueberries. - Make cream cheese filling:
Beat cream cheese, sugar, egg, and vanilla until smooth. - Assemble:
- Pour half the batter into the pan
- Add the cream cheese layer
- Top with remaining batter
- Swirl lightly with a knife (optional)
- Bake for 50–60 minutes, until a toothpick comes out clean.
- Cool completely before slicing (important so the cream layer sets).
- Glaze (optional):
Mix powdered sugar + lemon juice and drizzle on top.
💡 Tips for perfection
- Don’t skip tossing blueberries in flour → prevents sinking
- Use fresh lemon zest for that strong citrus flavor
- Let it rest at least 1 hour before cutting (hardest part 😅)
If you want, I can turn this into a viral-style Facebook post like the one you saw 👀