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Blueberry Cream Cheese Bread Recipe

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4.4 from 71 reviews

A delightful Blueberry Cream Cheese Bread featuring a tender, moist loaf bursting with juicy blueberries and a luscious cream cheese filling swirled throughout. Perfect for breakfast, brunch, or a sweet snack, this easy-to-make bread combines a rich, buttery crumb with creamy and tangy layers for a beautifully marbled and flavorful treat.

Ingredients

For the Bread:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tablespoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup melted butter
  • 1½ cups blueberries

For the Cream Cheese Filling:

  • 8 oz. cream cheese, softened
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Prepare Your Kitchen: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then lightly dust with flour to prevent sticking.
  2. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with ¼ cup sugar and vanilla extract until smooth and creamy. If using lemon zest, fold it in now. Set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, and salt until well combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vanilla extract, and melted butter until smooth and well incorporated.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix – a few lumps are perfectly fine.
  6. Add Blueberries: Gently fold in the blueberries, being careful not to burst them. If using frozen blueberries, don’t thaw them first.
  7. Layer the Batter: Pour half of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter, then top with the remaining batter.
  8. Create Swirls: Use a knife to gently swirl the cream cheese mixture through the batter, creating beautiful marbled patterns.
  9. Bake: Place in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  10. Cool: Allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep the bread light and tender.
  • If using frozen blueberries, add them directly without thawing to prevent bleeding into the batter.
  • Ensure the cream cheese is softened to achieve a smooth filling.
  • Swirling the cream cheese filling creates a visually appealing marbled look.
  • Store the bread covered at room temperature for up to 2 days or refrigerate for up to a week.

Find it online: https://dishesbydaisy.com/blueberry-cream-cheese-bread-recipe/