Blueberry Cream Cheese Bread Recipe

Introduction

This Blueberry Cream Cheese Bread is a delightful treat that combines moist, fruity bread with a rich cream cheese swirl. It’s perfect for breakfast, brunch, or an afternoon snack that feels a little indulgent yet easy to make at home.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk or buttermilk
• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
• 8 oz cream cheese, softened (for filling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the floured blueberries gently.
5. Step 5: In a separate bowl, beat the softened cream cheese until smooth.
6. Step 6: Pour half of the blueberry batter into the prepared loaf pan. Spread the cream cheese evenly over the batter, then top with the remaining batter.
7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Tips & Variations

• Use frozen blueberries directly from the freezer to prevent them from bleeding into the batter too much.
• Try adding a teaspoon of lemon zest to the batter for a fresh citrus twist.
• Swap cream cheese for mascarpone for a milder filling.
• For a dairy-free option, use plant-based butter, milk, and cream cheese substitutes.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

Yes, use frozen blueberries straight from the freezer to avoid extra moisture that can alter the batter. Tossing them in flour helps prevent sinking.

Can I make this bread without cream cheese?

You can omit the cream cheese filling for a simple blueberry bread, but the filling adds richness and moisture that makes this recipe special.

Blueberry Cream Cheese Bread Recipe

Print Recipe

★★★★★

4.5 from 133 reviews

This delightful Blueberry Cream Cheese Bread combines moist, sweet bread bursting with fresh blueberries and a luscious cream cheese filling. Perfect for breakfast, brunch, or a tasty snack, this recipe yields a tender loaf with a creamy center that pairs wonderfully with a cup of coffee or tea.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (or buttermilk)
• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, followed by the vanilla extract.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Fold in Blueberries: Gently fold the floured blueberries into the batter to prevent them from sinking during baking.
7. Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese until smooth and creamy.
8. Assemble the Loaf: Pour half of the batter into the prepared loaf pan. Dollop half of the cream cheese filling over the batter and gently swirl with a knife. Pour the remaining batter over and top with the rest of the cream cheese filling, swirling again to create a marbled effect.
9. Bake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil.
10. Cool and Serve: Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

• To prevent blueberries from sinking, toss them in a tablespoon of flour before folding into the batter.
• Using buttermilk instead of milk will add a subtle tang and tenderize the bread.
• Ensure cream cheese is softened to achieve a smooth filling that swirls easily.
• Store leftovers wrapped tightly; this bread keeps well for 3-4 days at room temperature or up to a week refrigerated.
• For a lower sugar option, you can substitute granulated sugar with an appropriate sugar substitute.

Keywords: Blueberry bread, cream cheese bread, blueberry cream cheese loaf, breakfast bread, sweet bread, homemade bread