Description
A moist and tangy loaf combining the flavors of blueberry and lemon with a creamy cheesecake swirl.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix flour, baking powder, and salt.
- Beat butter and sugar until light. Add eggs one at a time, then vanilla, sour cream, lemon zest, and juice.
- Fold in dry ingredients. Gently stir in blueberries.
- In another bowl, beat cream cheese, sugar, and egg yolk until smooth.
- Pour half the batter into the pan. Add dollops of cream cheese mixture, then top with remaining batter.
- Swirl gently with a knife. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use room-temperature ingredients for smoother mixing.
- Do not overmix the batter to keep the loaf tender.
- Test doneness with a toothpick in the center.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: blueberry lemon cheesecake loaf, dessert recipe, easy baking