Give your morning a tangy twist with this Lemon Blueberry Cheesecake Bread! Perfectly balanced between sweet and tart, this treat is ideal for breakfast or an afternoon snack. 
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup powdered sugar
Zest of 1 lemon
1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
1 tbsp lemon juice
1/4 cup granulated sugar (for topping)
𝑫𝒊𝒓𝒆𝒄𝒕𝒊𝒐𝒏𝒔:
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then add the sour cream and vanilla. Gradually mix in the dry ingredients.
In another bowl, blend the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Fold in the blueberries gently.
Pour half of the batter into the loaf pan, spread the cream cheese mixture on top, and then cover with the remaining batter. Sprinkle the top with granulated sugar.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool before slicing.
𝑷𝒓𝒐 𝑻𝒊𝒑:
For an extra touch, drizzle a simple lemon glaze over the cooled bread. 
What’s your favorite twist on classic bread recipes?
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