Why You’ll Love This Recipe

Moist and Flavorful: The combination of blueberries and cream cheese ensures a tender, moist crumb bursting with flavor.
Visually Appealing: The vibrant blueberries and cream cheese swirl create a beautiful presentation, making it an attractive addition to any table.
Versatile Enjoyment: Whether paired with your morning coffee or served as a dessert, this bread suits any time of day.

Ingredients

For the Bread:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 cup blueberries (fresh or frozen)

For the Cream Cheese Filling:

8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine with Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
Fold in Blueberries: Gently fold the blueberries into the batter. If using frozen blueberries, toss them in a little flour to prevent them from sinking to the bottom.
Prepare Cream Cheese Filling: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Assemble the Bread: Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining batter, spreading it out evenly.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy.

Servings and Timing

Servings: This recipe yields approximately 10 slices.
Preparation Time: 20 minutes
Baking Time: 50-60 minutes
Total Time: Approximately 1 hour and 20 minutes

Variations

Lemon Zest Addition: Add the zest of one lemon to the batter for a refreshing citrus note that complements the blueberries.
Nutty Crunch: Fold in ½ cup of chopped nuts, such as walnuts or pecans, for added texture and flavor.
Glaze Topping: Drizzle a simple lemon or vanilla glaze over the cooled bread for extra sweetness and a polished look.

Storage/Reheating

Storage: Store the bread at room temperature for up to 3 days in an airtight container. For longer storage, wrap the loaf in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before serving.
Reheating: To enjoy warm slices, heat individual pieces in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.

FAQs

How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in a small amount of flour before folding them into the batter helps suspend them evenly throughout the bread.

Can I use frozen blueberries?

Yes, frozen blueberries can be used. Do not thaw them before adding to the batter to prevent excess moisture. Toss them in a little flour to help distribute them evenly.

What can I substitute for cream cheese in the filling?

Mascarpone cheese or a thick Greek yogurt can be used as a substitute for cream cheese, though the flavor and texture may vary slightly.

How can I tell when the bread is done baking?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is done. If it comes out with wet batter, continue baking and check again after a few minutes.

Can I make this recipe into muffins?

Yes, you can divide the batter into a muffin tin lined with paper liners. Adjust the baking time to 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Blueberry Cream Cheese Bread

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Author: Julia
Total Time: 1 hour 20 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

Indulge in the luscious flavors of Blueberry Cream Cheese Bread, a moist and tender loaf featuring juicy blueberries and a rich cream cheese swirl. Perfect for breakfast, brunch, or an afternoon snack, this visually stunning and easy-to-make bread will delight your taste buds with every slice.

Instructions

Preheat and Prep:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Wet Ingredients:

In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs, one at a time, followed by the vanilla extract.

Combine:

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.

Blueberries:

Gently fold in the blueberries. If using frozen blueberries, toss them in a small amount of flour before folding in to prevent sinking.

Cream Cheese Filling:

In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

Assemble:

Pour half the bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining batter, spreading it out gently and evenly.

Bake:

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil during the last 15 minutes.

Cool and Serve:

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

Zesty Kick: Add the zest of one lemon to the batter for a citrusy twist.
Optional Glaze: Drizzle a lemon or vanilla glaze over the cooled loaf for added sweetness and a polished finish.
Nutty Additions: Fold in ½ cup chopped nuts for extra crunch.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Breakfast, Snacks, Desserts
Method: Baking
Cuisine: American