Blueberry Cream Cheese Bread

Description

This Blueberry Cream Cheese Bread is the perfect sweet breakfast or dessert treat! Moist, tender bread is filled with juicy blueberries and a creamy, dreamy swirl of sweetened cream cheese. Lightly golden on the outside and soft on the inside, it’s easy to slice and enjoy with coffee, tea, or as a delightful snack anytime. Quick to make, naturally fruity, and indulgently creamy — this bread will become a family favorite!

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Ingredients

Makes 1 loaf | Prep Time: 15 minutes | Cook Time: 55–60 minutes | Total: 1 hour 15 minutes

For the Bread:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or plain yogurt
• 1 cup fresh or frozen blueberries

For the Cream Cheese Swirl:

• 4 oz (½ cup) cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

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Instructions

1. Preheat Oven & Prepare Pan:
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Make the Cream Cheese Filling:
   In a small bowl, mix cream cheese, sugar, vanilla, and 1 tablespoon flour until smooth. Set aside.
3. Prepare the Bread Batter:
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract and sour cream.
   Gradually mix in dry ingredients until just combined. Gently fold in blueberries.
4. Assemble the Bread:
   Pour half of the batter into the prepared loaf pan. Drop half of the cream cheese filling in spoonfuls over the batter. Pour the remaining batter on top and add the remaining cream cheese, swirling gently with a knife for a marbled effect.
5. Bake:
   Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with aluminum foil.
6. Cool & Serve:
   Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

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Tips for Perfect Blueberry Cream Cheese Bread

• Prevent sinking berries: Toss blueberries in a teaspoon of flour before folding into the batter.
• Cream cheese swirl: Don’t overmix; gentle swirling creates beautiful layers.
• Frozen blueberries: Can be used straight from the freezer; no need to thaw.
• Extra sweetness: Drizzle a simple powdered sugar glaze on top for an elegant touch.

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Variations

• Strawberry Cream Cheese Bread: Swap blueberries for diced strawberries.
• Lemon Blueberry: Add 1 teaspoon lemon zest to the batter for a bright flavor.
• Chocolate Chip Swirl: Add mini chocolate chips to the cream cheese filling or batter.
• Gluten-Free Version: Use a 1:1 gluten-free baking flour blend.

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FAQs

Q: Can I make this ahead of time?
A: Yes! Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.

Q: Can I freeze the bread?
A: Absolutely. Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight at room temperature.

Q: Can I double the recipe?
A: Yes, use two loaf pans and adjust the baking time slightly, checking for doneness with a toothpick.

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Serving Suggestions

• Serve slices warm with butter or cream cheese.
• Pair with coffee, tea, or a glass of milk for breakfast or brunch.
• Top with a dusting of powdered sugar or a drizzle of lemon glaze for extra sweetness.