Lemon Blueberry Cream Cheese Bread Recipes

BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Blueberry Cupcakes with Lemon Cream Cheese Frosting image

These blueberry cupcakes are super tender with just a slight tang from the cream cheese, sour cream, and lemon juice. These are perfect for a special occasion! Birthday parties, brunch, or picnics. Garnish with extra fresh blueberries and lemon zest for a lovely presentation.

Provided by Pam Lolley

Categories Cupcakes

Time 1h25m

Yield 24

Number Of Ingredients 18

Ingredients

½ cup salted butter, softened
½ (8 ounce) package cream cheese, softened
2 cups white sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 tablespoon lemon juice
2 teaspoons lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (8 ounce) carton sour cream
1 ½ cups fresh blueberries
1 (8 ounce) package cream cheese, softened
½ cup salted butter, softened
1 (16 ounce) box powdered sugar
1 teaspoon lemon zest
1 teaspoon lemon juice, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place 24 paper baking cups in two (12-cup) muffin pans. Set aside.
Beat butter and cream cheese with a stand mixer fitted with the paddle attachment at medium speed until creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla, lemon juice, and lemon zest.
Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually add flour mixture to butter mixture alternately with sour cream on low speed, beating just until blended after each addition, beginning and ending with flour mixture. Gently fold in blueberries. Spoon or scoop batter into prepared baking cups, filling each about 2/3 full (about 1/4 cup batter for each).
Bake in the preheated oven until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in pans on wire racks for 5 minutes. Remove from pans to wire racks and cool completely, about 30 minutes.
For the frosting beat cream cheese and butter with a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add powdered sugar and beat well. Beat in zest and 1 teaspoon lemon juice. Increase speed to medium-high and beat until light and fluffy, adding 1 teaspoon lemon juice if needed to reach desired consistency. Pipe or spread frosting onto cupcakes.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 49.6 g, Cholesterol 70.9 mg, Fat 15.6 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 9.5 g, Sodium 200.3 mg

LEMON BLUEBERRY BREAD

Lemon Blueberry Bread image

A quick bread that is one of my family's favorites.

Provided by Mama's Cafe

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

⅓ cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 large eggs eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk
2 tablespoons grated lemon zest
½ cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g

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