This Blueberry Lemon Recipe for blueberry coffee cake with cream cheese is sweet, tangy, loaded with juicy blueberries and a decadent cream cheese swirl! It’s the perfect quick bread recipe for Spring! It’s the perfect quick bread recipe for Spring! Easy meal ideas that will bring your family to the table fast!
Lemon and blueberries is one of my favorite combinations, but I crave it even more once the sun starts bringing some heat and Spring is on the way! The freshness of lemon is one flavor we love in all forms! Lemon Blueberry Cream Cheese Coffee Cake, No Bake Lemon Cheesecake, and this Baked Lemon Blueberry Doughnuts. The Blueberry Lemon Bread is made extra special with a decadent cream cheese swirl and a tangy lemon glaze.
I’ve included more tips and tricks for customizing this easy Lemon Bread recipe below. I love when I’m looking for help with a basic baking recipe! You could skip the cream cheese layer completely if you want to, but I think that’s what really makes this bread extra special. Variations on this Cream Cheese Filled Blueberry Lemon Bread: Feel free to leave out the cream cheese or the glaze if you want to cut back on the sugar in this recipe. I have made the cream cheese layer with an without the egg, so if you don’t have an extra, don’t fret! If you don’t have fresh lemons, you can use lemon extract in place of the lemon zest and juice.
Fresh or frozen blueberries both work well in this recipe. If you are using frozen blueberries, be sure to add in frozen and toss with a bit of flour for best results. They do tend to turn the batter purple, but it won’t affect the flavor! If using frozen blueberries, you may need to bake this loaf longer, up to 1 hour 20 minutes. Once the lemon bread reaches your desired exterior color, cover tightly with foil to prevent further browning. I have found that lemon breads tend to brown more than some others, so I always recommend covering it once it is golden brown. What kind of pan is best for this Blueberry Lemon Bread?
A while back, I switched out my old non-stick loaf pans for glass pans, which I love. However, my glass pans are only 1. 5L, while my other pans were 2L, and I’m noticing how much of a difference that makes! Just check the bread 10-20 minutes before the end of the baking time and check every 5 minutes with a toothpick. This post, recipe, images and video has been updated since its original post date in June 2017. 3, if you like things tangy! In a large bowl whisk together oil and sugar.
