Here’s a rich and indulgent Blueberry Cream Cheese Bread recipe—soft, fruity, and perfectly sweet, with a creamy swirl inside.
Ingredients (Makes 1 loaf)
For the Bread:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
- 8 oz (≈225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Optional Topping:
- 2 tbsp sugar mixed with ½ tsp cinnamon for sprinkling
Instructions
- Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. - Prepare Cream Cheese Filling:
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside. - Make the Bread Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until creamy. Add eggs one at a time, then stir in vanilla and sour cream.
- Gently fold in the dry ingredients until just combined. Fold in blueberries carefully to avoid breaking them.
- Assemble the Bread:
- Spoon half of the bread batter into the loaf pan.
- Spread the cream cheese mixture evenly over the batter.
- Top with the remaining batter. Use a knife to gently swirl the cream cheese into the top layer for a marbled effect.
- Optional: sprinkle cinnamon sugar on top.
- Bake:
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil for the last 10–15 minutes if the top is browning too quickly. - Cool and Serve:
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
💡 Tips:
- Toss blueberries in a teaspoon of flour before folding into batter to prevent sinking.
- Can be made in a muffin tin for individual servings; bake 25–30 minutes.
- For extra flavor, add a teaspoon of lemon zest to the batter or cream cheese swirl.
I can also give a quick “one-bowl” version that’s faster and easier, perfect for morning baking—do you want me to do that?
