Here’s a delicious Blueberry Cream Cheese Bread — soft, slightly sweet, with a creamy swirl of cheesecake flavor 🫐🍞.
Ingredients (for 1 loaf)
For the bread batter:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plain yogurt or buttermilk
- ¼ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For the cream cheese swirl:
- 100 g cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
1. Preheat oven
- Preheat to 180°C (350°F).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2. Prepare the cream cheese swirl
- In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
3. Make the batter
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine yogurt, oil, egg, and vanilla.
- Stir wet ingredients into dry ingredients until just combined.
- Gently fold in blueberries.
4. Assemble
- Pour half the batter into the loaf pan.
- Drop spoonfuls of the cream cheese mixture on top.
- Pour remaining batter over and use a knife to swirl cream cheese into the batter.
5. Bake
- Bake 45–55 minutes until a toothpick inserted in the center comes out clean.
- Let cool for 10–15 minutes in the pan, then remove to a wire rack.
6. Serve
- Slice and serve warm or at room temperature.
- Optional: dust with powdered sugar or drizzle with glaze.
💡 Tips
- Toss blueberries in a little flour before folding to prevent them from sinking.
- Can be made with frozen blueberries — do not thaw to avoid excess moisture.
- For extra sweetness, drizzle a simple lemon glaze over the cooled loaf.
I can also give you a quick muffin version of this blueberry cream cheese bread that bakes in 25 minutes for faster enjoyment.
Do you want me to share that muffin version?
