Blueberry Cream Cheese Bread
Moist, rich, and bursting with juicy blueberries and creamy swirls, this homemade Blueberry Cream Cheese Bread is the perfect treat for breakfast, brunch, or dessert. Easy to bake and full of flavor, it's sure to become a family favorite!
Equipment
- 2 Large mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- 9x5-inch loaf pan
- Parchment paper
- Measuring cups and spoons
- Whisk
- Wire cooling rack
Ingredients
- For the Bread:
- 1 ¾ cups 220g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup 120g buttermilk or plain yogurt
- 1 ¼ cups 200g fresh blueberries (or frozen, coated lightly in flour)
- 1 tablespoon flour for coating blueberries
- For the Cream Cheese Filling:
- 8 oz 225g cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease it.
- Prepare the Cream Cheese Filling:
- In a bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- Combine Wet and Dry Ingredients:
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Mix until just combined.
- Fold in Blueberries:
- Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter with a rubber spatula.
- Layer the Batter and Filling:
- Spread half of the batter into the prepared loaf pan. Dollop the cream cheese mixture over it and gently spread. Top with the remaining batter and swirl slightly with a knife.
- Bake:
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool:
- Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Notes
For Frozen Blueberries: Do not thaw. Toss in flour and gently fold into batter.
Room Temperature Ingredients: Help the batter mix more smoothly and bake evenly.
Add Streusel: For a crunchy topping, sprinkle a simple streusel before baking (flour, brown sugar, butter, cinnamon).
Storage: Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week.