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Blueberry Cream Cheese Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/blueberry-cream-cheese-bread-recipe/