Blueberry Cream Cheese Bread Recipe

Introduction

This Blueberry Cream Cheese Bread is a delightful treat that combines moist, fruity bread with a rich, creamy filling. Perfect for breakfast or a sweet snack, it offers a beautiful balance of flavors and textures that everyone will love.

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
• 1/4 cup granulated sugar
• 1 large egg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and 3/4 cup sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Step 5: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
6. Step 6: In a separate bowl, beat the cream cheese, 1/4 cup sugar, and 1 egg until smooth and creamy to make the filling.
7. Step 7: 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.
8. Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
9. Step 9: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter.
• Use frozen blueberries directly from the freezer, just toss them in flour to prevent sinking.
• Try substituting half the all-purpose flour with whole wheat flour for a nuttier taste.
• Swirl the cream cheese filling into the batter instead of layering for a marbled effect.

Storage

Store the bread covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly. For longer storage, freeze wrapped tightly for up to 3 months and thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this bread?

Yes, frozen blueberries work well. Toss them in a tablespoon of flour before folding into the batter to keep them from sinking to the bottom.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread—if it comes out clean or with just a few moist crumbs, the bread is done. If batter sticks to the toothpick, bake a little longer.

Blueberry Cream Cheese Bread Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

This Blueberry Cream Cheese Bread combines moist, tender bread packed with juicy blueberries and a luscious cream cheese filling for a delightful treat. Perfect for breakfast, brunch, or a sweet snack, this quick bread recipe is easy to prepare and offers a wonderful balance of sweet and tangy flavors wrapped in a soft, buttery loaf.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10-12 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
• 1/4 cup granulated sugar
• 1 large egg

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Prepare the Bread Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in vanilla extract.
3. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing to keep the bread tender.
4. Add Blueberries: Gently fold in the floured blueberries to evenly distribute them without breaking.
5. Make Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, and egg until smooth and creamy.
6. Layer the Bread and Filling: Pour half of the bread batter into the prepared loaf pan, then spoon the cream cheese filling evenly over it. Top with the remaining bread batter, spreading it gently to cover the filling.
7. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes of baking.
8. Cool: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
9. Serve: Slice and serve the blueberry cream cheese bread slightly warm or at room temperature. Enjoy as a sweet breakfast treat or dessert.

Notes

• Using frozen blueberries? Do not thaw; toss them in flour to prevent sinking and folding gently will keep them intact.
• Be careful not to overmix the batter to ensure a tender crumb.
• You can swap milk for buttermilk to add slight tang and moisture.
• Store leftovers wrapped tightly in plastic wrap or in an airtight container. Keeps well at room temperature for 2 days or refrigerated for up to a week.
• For a variation, add lemon zest to the batter for a citrusy twist.

Keywords: blueberry bread, cream cheese bread, quick bread, blueberry cream cheese loaf, sweet bread recipe, breakfast bread, dessert bread