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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.

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

  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

Find it online: https://savorandsimmer.com/blueberry-cream-cheese-bread-recipe/