Fresh seasonal blueberries will be available in markets in a few weeks and if that is not exciting enough, what about this moist and creamy loaf that is just bursting with fresh berry goodness? A cross between a cheesecake and a loaf, yes, you can have your cake and eat it too.
It’s really easy to prepare and bake up. The aroma of the freshly baked bread is certainly hard to resist, though patience is the key because you have to wait for about 40 minutes to serve once it comes out of the oven to ensure the loaf cools – you don’t want this beauty to break apart when slicing. The best part is you don’t have to wait until blueberries are in season before making this loaf that makes for a perfect breakfast, brunch and or course, dessert. Impress your guests and adore your picnic basket and patio tables – I assure you though, if sharing, it won’t last long, so make up a few loaves in advance.
Blueberry Lemon Cream Cheese Loaf
For the bread:
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut sugar or granulated sugar + 3 tablespoons
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated
- 1 1/4 cups unbleached white flour or soft spelt flour
- 1/4 cup cake flour or white flour
- 1 teaspoon baking powder
- 1/3 cup yogurt or whole milk
- 2 teaspoons fresh lemon juice
- 1 1/2 – 2 cups fresh blueberries, dusted with a few teaspoons of flour
For the filling:
- 8 ounces cream cheese, softened
- 1/2 cup coconut sugar or granulated sugar
- 1 tablespoon unbleached white flour or spelt flour
- 1 large egg
- 1 teaspoon fresh lemon juice
For the glaze:
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons lemon juice
Butter and lightly flour a standard sized loaf pan.
In a large bowl, cream together the butter and 1/2 cup of the sugar until light and fluffy. Stir in the salt and vanilla and then beat in the egg yolks until creamy.
In a medium bowl, combine the flour and baking powder. Add the dry ingredients to the butter and sugar mixture alternately with the yogurt and lemon juice, stirring until combined. Gently fold in the fresh blueberries.
In a small bowl, beat the egg whites until soft peaks form. Add the remaining 3 tablespoons of sugar, a tablespoon at a time and beat until stiff peaks form. Fold the eggs into the cake batter.
To make the filling, in a medium bowl, beat together the cream cheese, sugar, flour, egg, and lemon juice until smooth.
To make the glaze, whisk together the sugar, vanilla and lemon juice.
To assemble the cake, spoon about 1/2 the cake batter into the prepared pan and spread evenly. Scoop the filling over the cake layer and spread evenly. Top with the remaining cake batter, again spreading it out evenly. Spoon the glaze over the loaf.
Bake in a preheated 350 degree oven for 50 – 60 minutes until golden brown on top and a cake tester comes out clean when inserted into the middle of the loaf. Let sit in the pan for 15 minutes – 20 minutes, turn out onto a wire rack, let cool, slice and serve.
Yields 1 10-inch loaf.