Blueberry Cream Cheese Bread Recipe

Introduction

This Blueberry Cream Cheese Bread is a delightful treat combining moist, tender bread with a luscious cream cheese filling. Bursting with fresh blueberries and balanced sweetness, it’s perfect for breakfast, brunch, or a cozy snack.

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
• 1 teaspoon vanilla extract (for 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, cream the softened butter and sugar using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the butter 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 until smooth and creamy.
6. Step 6: Pour half the bread batter into the prepared loaf pan and spread evenly. Spread the cream cheese filling over the batter, then top with the remaining bread batter, spreading carefully to cover the filling.
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, loosely cover with foil for the last 15 minutes.
8. Step 8: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use frozen blueberries if fresh are out of season, but toss them in flour to prevent sinking.
• Try adding lemon zest to the batter or filling for a bright citrus flavor.
• For a nutty crunch, sprinkle chopped walnuts or pecans on top before baking.

Storage

Store the bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

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

Can I make this bread without the cream cheese filling?

Absolutely. You can omit the cream cheese layer for a simple blueberry bread, but the filling adds a wonderful creaminess that enhances the flavor.

Blueberry Cream Cheese Bread Recipe

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★★★★★

4.5 from 193 reviews

This Blueberry Cream Cheese Bread is a deliciously moist and flavorful loaf combining sweet blueberries and a smooth, tangy cream cheese filling. Perfect for breakfast, brunch, or a cozy afternoon snack, this bread features tender crumb loaded with juicy blueberries and a luscious cream cheese swirl baked right into the center. Easy to prepare with simple pantry ingredients and baked to golden perfection, it’s sure to be a family favorite.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Category: Baking
• 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 to ensure the bread comes out easily after baking.
2. Make the Bread Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is 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 alternately with the milk, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing. Gently fold in the floured blueberries to distribute evenly throughout the batter.
3. Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until the mixture is smooth, creamy, and well combined, ensuring there are no lumps.
4. Assemble the Bread: Pour half of the bread batter into the prepared loaf pan and spread it evenly to form the base layer. Carefully spread the cream cheese filling over the batter, covering it evenly. Finally, spoon the remaining bread batter over the cream cheese layer and gently spread it to fully encase the filling.
5. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. To test doneness, insert a toothpick into the center; it should come out clean when ready. If the loaf’s top begins to brown too quickly, loosely cover it with aluminum foil during the final 15 minutes of baking to prevent burning.
6. Cool: Allow the bread to cool in the pan for about 10 minutes to set slightly. Then carefully transfer it to a wire rack to cool completely before slicing and serving to maintain its shape and prevent crumbling.

Notes

• You can substitute buttermilk for milk to add extra tanginess and tenderness to the bread.
• Tossing the blueberries in flour helps prevent them from sinking to the bottom during baking.
• If using frozen blueberries, do not thaw before adding to batter to avoid color bleeding and excessive moisture.
• Make sure the cream cheese is softened to room temperature for a smooth filling.
• Storing leftovers wrapped in plastic wrap or foil will keep the bread fresh for 3 to 4 days at room temperature or up to a week refrigerated.
• This bread also freezes well; wrap tightly and freeze for up to 2 months.
• Adjust sugar slightly if you prefer a less sweet or sweeter bread.

Keywords: blueberry cream cheese bread, blueberry loaf, cream cheese filling bread, baked blueberry bread, breakfast bread, brunch recipe