1 stick (8 T)
at room temperature
zest of 1 lemon
all purpose flour
pinch of salt
Pre-heat the oven to 350°F.
Add the eggs, honey and sugar to a large bowl and cream together using a hand or stand mixer. Beat in the butter, vanilla, Greek yogurt and lemon zest.
In a separate bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wet.
Toss the blueberries with a teaspoon of flour and stir into the batter.
In a separate bowl, cream together the cream cheese, honey, sugar and salt until thoroughly combined.
Pour half the blueberry batter into a greased loaf pan. Spoon on the cream cheese mixture, top with the remaining blueberry batter and gently swirl with a butter knife.
Bake for 50 - 60 minutes or until a cake tester comes out clean.