Here’s a simple and delicious Blueberry Cream Cheese Bread recipe—perfectly moist with a sweet cream cheese swirl and fresh blueberries.
Ingredients (1 Loaf)
Bread Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup fresh or frozen blueberries
Cream Cheese Filling
- 4 oz (115 g) cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
1. Prepare Cream Cheese Filling
- Mix cream cheese, sugar, and vanilla until smooth. Set aside.
2. Make Bread Batter
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, sugar, eggs, vanilla, and milk.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in blueberries gently.
3. Assemble the Bread
- Pour half of the batter into the loaf pan.
- Spoon the cream cheese mixture over the batter.
- Pour the remaining batter on top.
- Swirl the cream cheese slightly with a knife for a marbled effect.
4. Bake
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
Tips
- Frozen blueberries: Do not thaw; toss in a little flour to prevent sinking.
- Flavor boost: Add 1 tsp lemon zest to batter or cream cheese filling.
- Optional topping: Sprinkle sugar on top for a slight crunch.
If you want, I can also give a one-bowl, no-swirl shortcut version that’s faster and just as delicious.
Do you want me to provide that version?
