Description
A delightful and moist lemon blueberry cream cheese loaf that is perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the cream cheese and butter until smooth.
- Add the sugar, eggs, lemon juice, and lemon zest to the cream cheese mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries.
- This loaf can be stored in an airtight container for up to 3 days.
- It can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg