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Blueberry Cream Cheese Bread Recipe

Blueberry Cream Cheese Bread Recipe
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★★★★★

5.2 from 27 reviews

Delight in the tender and moist Blueberry Cream Cheese Bread, featuring bursts of fresh blueberries swirled with a rich and creamy sweetened cream cheese filling. Perfect for breakfast, brunch, or a comforting snack, this loaf combines a buttery crumb with a luscious center, offering a perfect balance of fruity and creamy flavors.

Ingredients

Scale

For the Bread:

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

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Make the Bread Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined. Gently fold in the floured blueberries.
  3. Make the Cream Cheese Filling: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  4. Assemble the Bread: Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter, then top with the remaining bread batter.
  5. Bake the Bread: Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes.
  6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Use fresh or frozen blueberries, but if using frozen, do not thaw them before adding to prevent color bleeding.
  • Tossing blueberries with flour helps prevent them from sinking to the bottom during baking.
  • You can substitute buttermilk for regular milk if desired for a tangier flavor and tender crumb.
  • Make sure the cream cheese is softened for a smooth filling without lumps.
  • Covering the loaf with foil towards the end of baking prevents over-browning while ensuring thorough cooking inside.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

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

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