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Moist Lemon Blueberry Easter Bread Recipe with Easy Cream Cheese Glaze

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A moist and flavorful lemon blueberry bread perfect for spring celebrations, topped with a tangy cream cheese glaze. This quick and easy recipe delivers a tender crumb with bursts of juicy blueberries and bright lemon zest.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, washed and patted dry
  • For the cream cheese glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1–2 teaspoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the melted butter, granulated sugar, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Lightly coat the blueberries with flour and gently fold them into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. To make the glaze, beat together the softened cream cheese, powdered sugar, lemon juice, and milk until smooth and drizzle-able.
  10. Drizzle the cream cheese glaze over the cooled bread and let it set before slicing.

Notes

To prevent blueberries from sinking, toss them in a tablespoon of flour before folding into the batter. Avoid overmixing the batter to keep the bread tender. Let the bread cool completely before glazing to prevent the glaze from melting off. For a vegan version, substitute eggs with flax eggs, Greek yogurt with coconut yogurt, and butter with coconut oil. Frozen blueberries can be used but thaw and drain well before folding in.

Nutrition

Keywords: lemon blueberry bread, Easter bread, quick bread, cream cheese glaze, spring baking, moist bread, blueberry bread

Find it online: https://cheerycrisp.com/moist-lemon-blueberry-easter-bread-recipe-with-easy-cream-cheese-glaze/