Here’s a rich, tender Blueberry Cream Cheese Bread — sweet, slightly tangy, and perfect for breakfast or dessert 🫐🧀🍞
🫐 Blueberry Cream Cheese Bread
Ingredients (Makes 1 loaf)
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
Bread Batter:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened (or ½ cup oil)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or buttermilk)
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat oven
Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. - Make the cream cheese filling
In a small bowl, beat together cream cheese, sugar, and vanilla until smooth. Set aside. - Prepare the batter
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Alternately mix in dry ingredients and milk until just combined. Fold in blueberries. - Layer the bread
Pour half of the batter into the pan. Drop spoonfuls of cream cheese filling over the batter.
Top with remaining batter. Swirl lightly with a knife for a marbled effect. - Bake
Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean. If top browns too quickly, loosely cover with foil. - Cool & serve
Let cool in the pan 10 minutes, then transfer to a wire rack. Slice and enjoy.
Tips
- Toss blueberries in 1 tbsp flour before folding to prevent sinking.
- Add lemon zest for extra brightness.
- Optional: sprinkle coarse sugar on top for a crunchy crust.
- Can be frozen: wrap tightly and freeze up to 3 months.
I can also give you a quick one-bowl version that’s soft, moist, and requires no mixer if you want.
