Description
This Blueberry Cream Cheese Bread is a soft, sweet, and decadent treat with a creamy, tangy cream cheese filling swirled throughout. Bursting with fresh or frozen blueberries, it’s perfect for breakfast, a snack, or a dessert. The combination of rich cream cheese and juicy blueberries makes every slice a delight.
Ingredients
Scale
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (or buttermilk)
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Bread Batter: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inches). In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated 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 ingredients, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined.
- Toss the Blueberries: In a small bowl, toss the blueberries in 1 tablespoon of flour to help prevent them from sinking to the bottom of the bread while baking. Gently fold the blueberries into the batter.
- Prepare the Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
- Assemble the Bread: Pour half of the bread batter into the prepared loaf pan. Spread half of the cream cheese filling over the batter. Pour the remaining batter on top and spread evenly. Spoon the rest of the cream cheese filling over the top, then use a knife or skewer to swirl the cream cheese filling into the bread batter.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, cover the bread loosely with aluminum foil and continue baking.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before using.
- For an extra touch, drizzle a simple glaze (powdered sugar and milk) over the cooled bread.
- You can substitute buttermilk with regular milk if desired, but buttermilk adds a bit more richness to the flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American