Cream Cheese Filled Blueberry Lemon Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender quick bread studded with blueberries and swirled with cream cheese, brightened by lemon zest and juice. Sweet and tangy, it's perfect for spring mornings or an afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ¼ cup canola oil
- 1 cup sugar ((200g))
- 2 large eggs
- ¾ cup plain 0% Greek yogurt ((150 grams))
- 1 teaspoon vanilla
- ¼ cup lemon juice ((1 lemon))
- 1 ½ cups all purpose flour ((200-210 grams) fluffed and levelled)
- 2 teaspoons baking powder
- ½ teaspoon salt
- zest of 2 lemons ((or 3, if you like things tangy!))
- 1 cup fresh or frozen blueberries ((*if using frozen blueberries, toss with 1 tablespoon flour before adding to batter))
- 4 oz cream cheese (1/2 package)
- 1/4 cup sugar (50g)
- 1 egg white
- 1/2 cup powdered icing sugar
- 1-2 tablespoons lemon juice
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 152mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 34mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.