Description
This Blueberry Cream Cheese Bread combines a soft, buttery quick bread packed with juicy blueberries and a rich, cheesecake-style cream cheese swirl. Perfect for breakfast, brunch, or dessert, every slice is wonderfully moist, fruity, and creamy.
Ingredients
For the Blueberry Bread:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups fresh blueberries
For the Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- In a large mixing bowl, beat the softened butter and 3/4 cup granulated sugar for 2–3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until just combined, avoiding overmixing.
- Using a spatula, gently fold the fresh blueberries into the batter until evenly distributed.
- In a separate bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Spread half of the blueberry batter evenly into the prepared loaf pan. Spoon the cream cheese filling over the batter and gently spread into an even layer. Carefully cover with the remaining blueberry batter.
- Insert a butter knife into the batter and gently swirl a few times to create a marbled cream cheese effect. Avoid excessive swirling to preserve the distinct creamy layer.
- Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted into the bread portion comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil during the final 15 minutes.
- Remove from the oven and cool in the pan for approximately 15 minutes. Transfer to a wire rack and allow to cool completely so the cream cheese filling sets before slicing. Cut into 10 slices and serve.
Notes
Frozen blueberries: Substitute frozen blueberries for fresh ones without thawing. Baking may require a few additional minutes.
Prevent sinking: Toss blueberries with approximately 1 tablespoon of flour before folding them into the batter to help distribute them evenly.
Cream cheese: Use softened, full-fat block-style cream cheese for the smoothest, richest filling.
Avoid overmixing: Mix the batter only until the dry ingredients are incorporated to maintain a soft, tender texture.
Lemon variation: Add 1–2 teaspoons fresh lemon zest to the bread batter for a bright citrus flavor.
Mixed berry variation: Replace some blueberries with raspberries, blackberries, or chopped strawberries, keeping the total fruit quantity around 1 1/2 cups.
Streusel topping: Add a crumb topping made with flour, brown sugar, cinnamon, and cold butter before baking.
White chocolate variation: Fold 1/2 cup white chocolate chips into the batter for additional sweetness.
Almond variation: Replace 1/4 teaspoon of the bread batter’s vanilla extract with almond extract and sprinkle sliced almonds over the top.
Cinnamon variation: Add 1/2 teaspoon ground cinnamon to the dry ingredients for a warm, comforting flavor.
Storage: Cool completely, wrap tightly, and refrigerate in an airtight container for up to 4 days.
Freezing: Wrap individual slices tightly and freeze in a freezer-safe container for up to 2 months for best quality.
Reheating: Microwave refrigerated slices for 10–15 seconds or warm in a foil-covered oven-safe dish at 300°F (150°C) for 8–10 minutes.
Make ahead: Prepare the loaf one day in advance and refrigerate overnight for easier slicing.
Muffin variation: Divide the batter and cream cheese filling among lined muffin cups and bake at 350°F (175°C), checking for doneness after approximately 20–25 minutes.
Serving suggestion: Enjoy chilled, slightly warmed, or at room temperature with coffee or tea.
Cooling: Total preparation time does not include complete cooling, which is important for setting the cream cheese filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 21 g
- Sodium: 230 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 95 mg
