I know that’s a rather long name for one little loaf of bread…but how could I not include all of the main stars in this fabulous recipe? They all go beautifully together, and there is not a lemon~blueberry recipe that just doesn’t work, IMHO. Then add cream cheese…I can’t imagine a more perfect combo.
I had zero sweet treats in the house for our weekend mornings. It’s 80° outside, and the last thing I wanted to do was turn the oven on. But I wanted to go to the store a whole lot less than turn the oven on. Plus, I had blueberries in the freezer calling out to me, as did the lemons in the fridge. And I always have cream cheese on hand…sooooooooo~this is the little bread that was created for our weekend.
It started out as one loaf, and it filled my bread pan to the rim. So, to avoid a complete disaster in my oven, I transferred about 1/3 of it into a small loaf pan. So I am hoping they will look as great as they taste, as I need stunning “imagery” (a “Joe~ism” from his much~too~recent deployment days) for this post, or, as I say, “pretty pics”.
Bursting with plump little blueberries and fresh lemon zest/juice, this bright pretty bread just may have to be a staple in our house. And guess what? I just peeked and they look beautiful!
Sláinte!
- 1 1/2 cup flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup plain greek yogurt
- 1 cup white sugar
- 1/2 cup melted butter (cooled)
- 1 Tablespoon lemon zest (one lemon)
- 1/2 cup Lemon Juice
- 2 1/3 cups blueberries (I used frozen~did not thaw)
- 8 ounces light cream cheese (cold)
- 1 egg
- 1/4 cup white sugar
- 1 Tablespoon Lemon Juice (I used freshly squeezed)
- Preheat oven to 350°. Line a 9x5x3 loaf pan with parchment paper (just the bottom and up the ends to lift bread out when done) and spray with cooking spray.
- Sift together dry ingredients: flour, baking powder and salt in a small bowl.
- In separate medium bowl, lightly whisk eggs together. Then add yogurt, sugar, butter, zest and juice.
- Slowly add dry ingredients to batter and whisk well. Toss blueberries with 1 1/2 tablespoons of flour in a small bowl and gently fold into batter.
- For filling: in a small bowl mix cream cheese, egg, sugar and lemon juice with hand mixer until well blended.
- In loaf pan, layer with batter then cream cheese filling. Keep alternating until pan is 2/3 full. Mix/swirl with a knife.
- Bake at 350° for about 60-80 minutes, until toothpick inserted in center comes out clean. Let cool for 15 minutes, then transfer to cooling rack.
Adapted from livewellbakeoften.com
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