Blueberry Cream Cheese Bread With Lemon Glaze
Blueberry cream cheese bread is a delicious treat loaded with blueberry flavor, sweet cream cheese, and the subtle taste of fresh lemons. This blueberry bread recipe is ideal for making during the blueberry season, although frozen blueberries can also be used to make this sweet bread. Enjoy a slice at breakfast, brunch, or as a snack with morning coffee!
Ingredients
Blueberry Bread
- 1 cup blueberries, fresh preferred but can use frozen
- ½ cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- ¾ cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour + 1 tablespoon for berries
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon lemon zest
Lemon Glaze
- 1 cup confectioner's sugar
- 2-3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with butter or cooking spray or use parchment paper instead. Set aside.
- In a large mixing bowl or an electric stand mixer, beat butter, cream cheese mixture, sugar, and vanilla on low speed until smooth. Add eggs one at a time and beat until everything is combined and smooth.
- In a medium bowl, whisk together the flour, salt, baking soda, and salt. Sift those ingredients into the wet ingredients bowl. Scrape the sides of the bowl as you combine the ingredients.
- In a small mixing bowl toss blueberries with 1 tablespoon of flour and fold them into the batter.
- Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick or cake tester inserted in the center of the bread comes out clean.
- Let the bread rest in the pan for 10 minutes before transferring it onto a wire cooling rack to cool completely.
- Meanwhile, mix the lemon glaze ingredients in a small bowl, and once the bread is cooled, drizzle over the bread. Decorate with more berries, lemon zest, and fresh mint for a pretty presentation!
- Store at room temperature in a closed container or bag for 2-3 days.
Tried this recipe?Let us know how it was!