Blueberry Cream Cheese Bread Recipe

Introduction

This Blueberry Cream Cheese Bread combines moist, tender bread with a rich, tangy cream cheese filling and bursts of sweet blueberries. Perfect for breakfast or an afternoon treat, it’s a delightful way to enjoy fresh or frozen berries in a comforting loaf.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 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 (or buttermilk)
• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1 large egg (for filling)
• 1 teaspoon vanilla extract (for filling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Step 5: Gently fold in the floured blueberries, being careful not to overmix to avoid breaking the berries.
6. Step 6: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
7. Step 7: Pour half of the blueberry batter into the prepared loaf pan. Spoon all the cream cheese filling over the batter, then gently spread the remaining batter on top.
8. Step 8: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Step 9: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use fresh blueberries in season for the best flavor, or frozen blueberries tossed in flour to prevent sinking.
• Swap out the blueberries for raspberries or chopped strawberries for a different berry twist.
• For a richer bread, replace milk with buttermilk.
• Make sure the cream cheese is softened to avoid lumps in the filling.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices wrapped in foil and placed in a freezer bag for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well if tossed in a tablespoon of flour before folding into the batter to help keep them from sinking.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it comes out wet or with batter, bake a few minutes longer and test again.

Blueberry Cream Cheese Bread Recipe

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This Blueberry Cream Cheese Bread is a delightful sweet bread featuring burst of fresh blueberries and a rich, creamy cheesecake-inspired filling. Perfect for breakfast, brunch, or an afternoon treat, this moist loaf combines the tartness of berries with a luscious cream cheese swirl, all baked to golden perfection.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 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 (or buttermilk)
• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Bread Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, and mix just until combined. Gently fold in the blueberries that have been tossed with 1 tablespoon flour to prevent them from sinking.
2. Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until smooth and creamy with no lumps.
3. Assemble the Bread: Pour half of the bread batter into a greased or parchment-lined loaf pan. Spoon the cream cheese filling evenly over the batter layer. Carefully top with the remaining bread batter, smoothing the top with a spatula.
4. Bake the Bread: Preheat your oven to 350°F (175°C). Bake the assembled loaf in the center of the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean (except for possible cream cheese residue). If the top browns too quickly, tent with foil during the last 15 minutes of baking.
5. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan on a wire rack for about 15 minutes. Then, remove from the pan and let cool completely before slicing and serving to enjoy the perfect blend of moist blueberry bread and creamy filling.

Notes

• You can substitute buttermilk for regular milk to add extra tenderness and flavor to the bread.
• Tossing the blueberries in flour helps prevent them from sinking to the bottom during baking.
• Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
• If you prefer a stronger vanilla flavor, you can add an extra 1/2 teaspoon of vanilla extract.
• Store the bread wrapped tightly in the refrigerator for up to 4 days or freeze slices for longer storage.

Keywords: blueberry cream cheese bread, blueberry bread recipe, cream cheese filling, sweet bread, breakfast bread, blueberry loaf, easy bread recipe