1/4 cup canola oil
1 cup sugar 200g
2 large eggs
1 cup plain 0% Greek yogurt
1 teaspoon vanilla
juice of 1 lemon
1 1/2 cups all purpose flour 188g
2 teaspoons baking powder
1/2 teaspoon salt
zest of 2 lemons or 3, if you like things tangy!
1 cup fresh or frozen blueberries *see post above for tips on using frozen blueberries
Cream Cheese Layer
4 oz cream cheese ½ package
1/4 cup sugar 50g
1 egg white
1/2 cup powdered icing sugar
1-2 tablespoons lemon juice
Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ — see note above) loaf pan (I recommend glass or silicone as it will darken more quickly in a non stick pan).
In a large bowl whisk together oil and sugar. Add eggs, yogurt, vanilla and juice and whisk until smooth.
Add flour, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
Make the cream cheese layer: in a medium bowl, beat cream cheese, sugar and egg white with an electric mixer until smooth.
Pour ⅔ of your bread batter into prepared loaf pan. Top with all of cream cheese mixture and spread evenly. Top with remaining ⅓ bread batter and smooth the top.
Bake at 350 degrees F for 60-70 minutes, covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread comes out clean or with moist crumbs. Note that the cream cheese will set as it cools.
Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.
Gradually stir lemon juice into powdered until desired consistency is reached — you may not need all of the lemon juice!
Drizzle over loaf before serving.