Blueberry Cream Cheese Bread Recipe

Introduction

Blueberry Cream Cheese Bread is a delightful treat combining moist, fluffy bread with a rich, creamy filling and bursts of juicy blueberries. Perfect for breakfast or an afternoon snack, this recipe brings a special twist to your usual quick bread.

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 (for cream cheese filling)
• 1 teaspoon vanilla extract (for cream cheese filling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easier removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Mix just until combined. Gently fold in the floured blueberries.
5. Step 5: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract together until smooth and creamy.
6. Step 6: Pour half of the bread batter into the prepared loaf pan and spread it evenly. Spread the cream cheese mixture over the batter. Carefully top with the remaining batter, spreading it to cover the cream cheese layer.
7. Step 7: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 15 minutes of baking.
8. Step 8: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• To prevent blueberries from sinking, toss them in a tablespoon of flour before folding into the batter.
• Use frozen blueberries straight from the freezer—no need to thaw, just toss in flour.
• For extra flavor, add a teaspoon of lemon zest to the bread batter.
• Swap cream cheese filling with mascarpone mixed with a little honey for a different twist.

Storage

Store the bread in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days. Reheat slices in a toaster oven or microwave for a warm, soft treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just toss them in flour before adding to the batter to prevent them from sinking.

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 crumbs, the bread is done. If batter sticks to it, bake for a few more minutes and check again.

Blueberry Cream Cheese Bread Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

This Blueberry Cream Cheese Bread combines moist, tender quick bread with a luscious cream cheese filling swirled throughout. Bursting with fresh blueberries and a hint of vanilla, it’s perfect for breakfast or a sweet snack. The loaf bakes to a golden perfection with a creamy, tangy center that pairs beautifully with the sweet crumb.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 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
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easier removal.
2. Make the Bread Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined. Gently fold in the floured blueberries to prevent them from sinking.
3. Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
4. Assemble the Bread: Pour half of the bread batter into the prepared loaf pan and spread it evenly. Spread the cream cheese mixture evenly over the batter. Then carefully top with the remaining bread batter, spreading it gently to cover the cream cheese layer without mixing it in.
5. Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too much during baking, loosely cover the loaf with aluminum foil for the last 15 minutes to prevent over-browning.
6. Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set for easier slicing and serving.

Notes

• Using buttermilk instead of regular milk adds additional moisture and a slight tangy flavor to the bread.
• Tossing the blueberries in flour before folding them into the batter helps prevent them from sinking to the bottom.
• You can substitute frozen blueberries if fresh are unavailable; no need to thaw them before use.
• Make sure the cream cheese is softened to room temperature to create a smooth filling without lumps.
• Storing the bread tightly wrapped in plastic wrap or in an airtight container will keep it fresh for 3-4 days.
• This bread can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Keywords: Blueberry bread, Cream cheese bread, Quick bread recipe, Blueberry cream cheese loaf, Breakfast bread, Easy baking recipe