This Lemon Blueberry Cream Cheese Bread disappears fast. It’s a soft, moist loaf flavored with lemon zest, loaded with blueberries, with a creamy layer of sweetened cream cheese in the center and a crunchy streusel topping.
I’ve been making classic Lemon Blueberry Bread for years, but the cream cheese filling gives the flavor of cheesecake baked right into a quick bread. It works well for breakfast, brunch, special occasions, or a simple afternoon treat.
Why This Lemon Blueberry Cream Cheese Bread Works
Fresh lemon zest and juice give a bright citrus flavour.
The cream cheese filling is layered in the center and creates a creamy bite in every slice.
A buttery streusel topping adds bakery-style texture.
Works beautifully with fresh or frozen blueberries.
This lemon blueberry cream cheese bread combines a soft, moist crumb with a creamy cheesecake layer and a buttery streusel topping.
Ingredients You’ll Need
This recipe uses simple pantry ingredients:
Flour: All-purpose flour gives the bread structure and is also used to coat the blueberries and make the streusel topping.
Sugar: Granulated sugar sweetens the loaf and helps create both a tender crumb and a crisp streusel.
Eggs: Eggs provide structure and help bind the batter.
Oil: Vegetable oil keeps the loaf soft and moist without weighing it down.
Greek Yogurt or Sour Cream: Adds moisture and richness while keeping the crumb soft.
Lemon Zest & Lemon Juice: Fresh zest provides most of the lemon flavor, with a small amount of juice for brightness.
Vanilla Extract: Rounds out the flavors without overpowering the lemon.
Blueberries: Fresh or frozen, both work. If using frozen, add them straight from the freezer.
Cream Cheese: Used to create the creamy layer baked into the center of the loaf.
Leaveners: Baking powder gives the bread lift, so it bakes up light.
Salt: Enhances and balances the overall flavor.
Butter: Melted butter is used in the streusel topping to add richness and help it hold together.
How to Make Lemon Blueberry Cream Cheese Bread
This is a classic quick bread recipe, so no mixer or complicated techniques are required.
1. Prepare the streusel: In a small bowl, mix flour, sugar, cinnamon, and melted butter until crumbly. Refrigerate until ready to use.
2. Make the cream cheese filling: Beat softened cream cheese with sugar, flour, vanilla and an egg until smooth. Set aside.
3. Mix the batter: In a mixing bowl, rub lemon zest into the sugar, then whisk in eggs, Greek yogurt, lemon juice, oil, and vanilla. Fold in dry ingredients (flour, baking powder, and salt) until combined.
4. Add the blueberries
Toss blueberries with a little flour, then gently fold them into the batter. Reserve a small handful for the top.
5. Assemble the loaf
Spread half of the batter into the prepared pan. Add the cream cheese filling in an even layer, then cover with the remaining batter. Scatter reserved blueberries on top and finish with the streusel.
6. Bake
Bake 60 minutes or until a toothpick inserted in the center comes out clean. Tent loosely with foil if the top browns too quickly.
7. Cool completely
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Allow it to cool fully before slicing so the cream cheese layer can set.
Tips For Best Result
Use room-temperature cream cheese so the filling mixes smoothly.
Do not overmix the batter, or the loaf may turn dense
Lightly toss blueberries in flour to prevent sinking
Cool completely before slicing for clean layers
For extra texture, don’t skip the streusel topping-it adds a bakery-style finish and makes the loaf even more irresistible.
Storage & Make-Ahead Tips
One of the best things about this lemon blueberry cream cheese bread? It actually tastes better the next day. The flavors meld together, and the texture becomes even more moist.
Store covered at room temperature for 1 day
Refrigerate for up to 5 days
Freeze individual slices or the whole loaf for up to 2 months
If you’re baking ahead for brunch or a special occasion, this loaf can be made a day in advance and stored in the refrigerator until ready to serve.
Frequently Asked Questions
The combination of yogurt (or sour cream) and the cream cheese swirl keeps the loaf tender and prevents it from drying out.
Yes. Use them straight from the freezer and do not thaw, or they may tint the batter.
Yes. You can bake the batter in a muffin pan, adjusting the baking time to 18-22 minutes. You will get about 14 muffins.
Yes. This loaf keeps well and actually tastes better the next day once it has fully set.
Yes. Wrap the fully cooled loaf or individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
More Lemon Blueberry Recipes to Try
If you enjoy this lemon blueberry cream cheese bread, here are a few more reader favorites to try next:
Lemon Blueberry Cream Cheese Bread
Description
This moist lemon blueberry cream cheese bread is made with fresh lemon zest, juicy blueberries, and a rich cheesecake-style swirl. Perfect for breakfast, brunch, or a simple dessert.
Ingredients
For Streusel Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
3 Tablespoons butter-melted
For Lemon Blueberry Bread:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 Tablespoon grated lemon zest
2 Tablespoons fresh lemon juice
2 eggs
1/3 cup vegetable oil
1/2 cup Greek yogurt (or sour cream)
1 teaspoon vanilla extract (you can substitute with lemon extract for a pronounced lemon flavor)
1 1/4 cups of blueberries-fresh or frozen (if using frozen, do not thaw, add them straight from the freezer)
1–2 Tablespoons flour
Cheesecake Filling:
8 oz. cream cheese-room temperature
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
Icing:
3/4 cup powdered sugar
2 Tablespoons milk or cream
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350 F degrees. Grease a 9 x 5-inch loaf pan with baking spray and line with parchment paper, leaving a large overhang on the sides so you can easily lift the bread from the pan, then set aside. The pan must have an 8-cup volume; do not use a smaller pan, or it might overflow during the baking.
To make the crumb topping:
In a small bowl, whisk together flour and sugar, add melted butter, and stir with a fork until crumbly. Refrigerate until ready to use.
To make the cheesecake filling:
Mix softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside. Do not overmix!
To make the bread batter:
In a bowl, place ¾ cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk until combined. Whisk in Greek yogurt, lemon juice, oil, and vanilla (or lemon) extract.
Add the dry ingredients mixture (flour, salt, and baking powder) and whisk everything together just to combine.
Toss the blueberries with 1-2 tablespoons of flour. Using a rubber spatula, fold about 2/3 of the blueberries into the batter, and reserve the remaining to sprinkle on top.
To assemble the bread:
Spread a thin layer of batter in the prepared pan (about 1/3 of the batter), next spoon cream cheese filling over the batter and spread with the back of the spoon, but try not to go all the way to the edges of the pan. Spread the remaining bread batter over the cream cheese and scatter the remaining blueberries on top. Finally, sprinkle with streusel topping.
Bake:
Place the pan in a preheated oven and bake for about 60-70 minutes or until the toothpick inserted in the center comes out clean and the center has set completely. After 20-25 minutes, tent it loosely with aluminum foil to prevent the top and sides from getting too brown. Baking time will vary depending on the type of pan you use, and if using frozen blueberries, it may need 10 minutes or so extra time.
Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
Store at room temperature up to one day and refrigerate for longer storage.
