Blueberry Lemon Cream Cheese Bread

Blueberry Lemon Cream Cheese Bread filled with a zesty lemon cream cheese mixture and bursting with fresh blueberries. Drizzled with a simple lemon glaze.

Course Bread

Cuisine American

Keyword blueberry bread, blueberry lemon bread, cream cheese bread

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 155kcal

Author Jennifer

Ingredients

6 ounces cream cheese softened
1 egg yolk
¼ cups powdered sugar
3 Tablespoons lemon juice
1 can refrigerated breadstick dough
¼ cup lemon zest
¾ cup fresh frozen, or canned blueberries
2 cups powdered sugar
4 Tablespoons heavy whipping cream
2 teaspoons lemon juice

Instructions

Preheat oven to 375F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
Using an electric hand mixer or stand mixer, beat cream cheese until creamy. Add egg yolk, lemon juice and 1/4 cup powdered sugar. Beat until well mixed. Set aside.
Remove breadstick dough from can. Unroll and separate dough into two rectangles.
Place dough rectangles horizontally on prepared baking sheet that is positioned vertically to you. Press seams together to seal.
Spoon cream cheese mixture onto center of dough. Sprinkled lemon zest and blueberries over cream cheese mixture.
Separate dough at perforations up to cream cheese mixture, slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling. Tuck last two ends under at bottom of bread.
In a small bowl, beat egg white and water with a fork until blended to form an egg wash. Brush egg wash over braided bread.
Bake for 20 minutes, or until golden brown. Cool for at least 45 minutes before serving.

MAKE VANILLA GLAZE:

In a small bowl, combine powdered sugar, heavy whipping cream, and lemon juice. Mix until smooth. Drizzle glaze over bread before serving.

Notes

I have made this bread recipe many times, and I love switching up the fruit filling. Mix it up by using strawberries, raspberries, bananas or even chocolate!

Nutrition