Ohhh this one’s a favorite 💙
Here’s a moist, bakery-style Blueberry Cream Cheese Bread—sweet, tangy, and loaded with berries.
Blueberry Cream Cheese Bread
Ingredients (1 loaf)
Cream Cheese Layer
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
Bread Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- ½ cup butter, melted (or oil)
- 2 eggs
- ½ cup milk or sour cream
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
Instructions
- Preheat oven:
- 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- Make cream cheese layer:
- Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Prepare bread batter:
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, mix sugar, melted butter, eggs, milk (or sour cream), and vanilla.
- Combine wet and dry ingredients until just mixed.
- Add blueberries:
- Toss blueberries with 1 tbsp flour and gently fold into batter.
- Layer the bread:
- Pour half of the batter into the loaf pan.
- Spoon cream cheese mixture evenly over it.
- Top with remaining batter.
- Bake:
- Bake 55–65 minutes, until a toothpick inserted in the center comes out clean.
- If browning too fast, tent loosely with foil.
- Cool & serve:
- Cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.
Pro Tips
- Tossing blueberries in flour keeps them from sinking
- Sour cream makes the loaf extra moist
- Let it cool fully so the cream cheese layer sets cleanly
Optional Add-Ons
- Lemon zest for brightness 🍋
- Streusel topping for crunch
- Powdered sugar glaze for bakery vibes
If you want, I can give you a lemon blueberry cream cheese bread, a glazed version, or a mini-loaf/muffin version next 😄🍞💙
