Healthier Blueberry Lemon Poppy Seed Bread with Cream Cheese

A perfect Springtime treat, this healthier lemon poppyseed bread is studded with fresh blueberries and made a little more indulgent with a swirl of cream cheese.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: American
Keyword: Blueberry Lemon Poppy Seed Bread, Healthy Quick Bread
Servings: 12 slices
Calories: 190kcal
Author: Kelli

Ingredients

  • cup canola oil can also use extra-virgin olive oil or avocado oil
  • cup cane sugar
  • 2 ½ tablespoons raw honey
  • 2 large eggs
  • ½ cup plain Greek yogurt I used 2% fat
  • 1 teaspoon pure vanilla extract
  • Juice and zest of 1 lemon
  • 188 grams about 1 ½ cups All-purpose flour, unbleached
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup blueberries rinsed
  • 1 tablespoon poppy seeds

For the Cream Cheese Layer

  • 4 ounces reduced fat cream cheese softened
  • 2 tablespoons raw honey can also use ¼ cup sugar
  • 1 egg white

Instructions

  • Preheat oven to 350oF and lightly grease a loaf pan.
  • In a large mixing bowl, whisk together oil, ⅓ cup sugar and 2 ½ tablespoons honey until well combined.
  • Add eggs, Greek yogurt, vanilla extract, lemon juice and zest. Mix well.
  • Slowly stir in flour, baking powder, and salt until just combined, being careful not to over-mix.
  • Fold in blueberries and poppy seeds then set aside.
  • In a stand mixer, beat together cream cheese, 2 tablespoons honey and egg white until smooth. Set aside.
  • Pour ⅔ of batter into prepared pan. Add cream cheese layer on top. Note: Your cream cheese layer may seem liquidy, but don’t worry, the texture will sort itself out as it bakes!
  • Pour remaining batter on top and baked for 50-55 minutes, or until an inserted toothpick comes out clean. Note: this bread was ready after 55 minutes when making it in Denver, but when I used to make it in Boston, it was done closer to 45 minutes.
  • Allow to cool completely before slicing. Wrap leftover bread in plastic wrap (or a ziplock) and store in fridge for up to four days.

Notes

Nutrition for 1/12 of recipe: 190 calories, 8 g fat (1 g saturated fat), 25 g carb, 1 g fiber, 13 g sugar, 5 g protein