Here’s a detailed recipe for Blueberry Cream Cheese Bread—a soft, sweet bread swirled with cream cheese and bursting with blueberries. Perfect for breakfast or dessert.
Ingredients (1 loaf)
For the Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
For the Bread
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Optional Topping
- 2 tbsp sugar mixed with 1/2 tsp cinnamon
Instructions
1. Prepare Cream Cheese Filling
- In a bowl, beat together cream cheese, sugar, and vanilla until smooth. Set aside.
2. Make the Bread Batter
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, oil, and eggs.
- Combine wet and dry ingredients until just mixed.
- Gently fold in blueberries, being careful not to crush them.
3. Assemble the Bread
- Pour half of the batter into the prepared loaf pan.
- Drop spoonfuls of cream cheese filling over the batter.
- Pour the remaining batter on top and gently swirl with a knife to create a marble effect.
- Optional: sprinkle cinnamon-sugar on top for a crunchy, sweet crust.
4. Bake
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan 10 minutes, then remove to a wire rack to cool completely.
Tips
- Prevent sinking: Avoid overmixing the batter.
- Frozen blueberries: Toss with a tablespoon of flour before folding in to prevent them from sinking to the bottom.
- Storage: Wrap cooled loaf in plastic wrap or keep in an airtight container for up to 3 days; refrigerate for up to a week.
If you want, I can also give a mini muffin version of this Blueberry Cream Cheese Bread—perfect for quick snacks or lunchboxes.
Do you want me to provide that version?
