Blueberry Cream Cheese Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
