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Blueberry and Lemon Marbled Loaf

It's the sweet treat that we pull when we want something bright, zesty that feels like sunshine in a bite. The pound cake texture melts in your mouth, with richness and a soft crumb, thanks to the addition of butter and cream cheese. A treat so effortless that is bursting with flavor, this loaf packs it all in. California Blueberries swirl across the lemon loaf adding streaks of beautiful color with bright and sweet flavor.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 Cup CA GROWN Blueberries
  • 1 1/2 Cup All purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup Sugar + 2 tbsp sugar for blueberries
  • 4 oz Cream Cheese
  • 4 oz Unsalted Butter
  • 4 Eggs Large
  • 1/2 C Lemon juice 2 large lemons or 3 medium
  • 2 tbsp Lemon Zest

Equipment

  • 1 Stand Mixer OR Hand held mixer

Method
 

  1. Pre heat oven to 350 °F
  2. Begin by zesting the lemons. Place the zest into a small dish.
  3. Squeeze the lemons and reserve the lemon juice it should yield 1/2 C lemon juice.
  4. Next place the fresh blueberries into a saucepan with a pinch of lemon zest, 2 tbsp lemon juice and the 2tbsp sugar. On medium heat let berries reduce. As they heat they will soften and burst releasing all the pulp and color. If there are berries that need a little help. With a spatula being smashing and incorporating everything. Let it bubble on medium high and turn off once it bubbles and starts reducing.
  5. In a stand mixer bowl cream the butter and cream cheese until smooth.(room temperature to avoid clumps)
  6. Add in the sugar and zest to the bowl and beat until well incorporated and mixed.
  7. Add in eggs (room temp) one at a time and mix until combined.
  8. In a bowl add in flour, baking powder and salt. Set aside.
  9. Add in half the dry ingredient mixture to the wet ingredients and mix. Alternating with the lemon juice. Repeat until all is incoorporated.
  10. Once the batter is smooth reserve one cup of the batter into a bowl, and mix in cooled blueberry "jam"
  11. Butter a loaf pan and begin to alternately add between the lemon batter and the blueberry batter. Bake for 1 hour 5 minutes or until a toothpick comes out clean
  12. Let loaf cool before taking out of the pan. Slice and enjoy!!