Blueberry Cream Cheese Bread Recipe

Why You’ll Love This Recipe

This recipe offers a perfect balance of flavors and textures—the sweet, tender bread paired with creamy, slightly tangy cream cheese and fresh blueberries that add natural sweetness and moisture. It’s straightforward to prepare, using common ingredients, and yields a beautiful, impressive loaf perfect for sharing or gifting. The cream cheese layer adds a delightful surprise in every slice.

Ingredients

For the Bread:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ 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

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier removal.

2. Make the Bread Batter:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined. Fold in the floured blueberries gently.

3. Make the Cream Cheese Filling:
   In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.

4. Assemble the Bread:
   Pour half of the bread batter into the prepared loaf pan and spread it evenly. Then, spread the cream cheese mixture evenly over the batter. Top with the remaining batter, carefully spreading it to cover the cream cheese layer.

5. Bake:
   Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it loosely with aluminum foil during the last 15 minutes of baking.

6. Cool:
   Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Makes 1 loaf (about 10-12 slices)

• Prep time: 20 minutes

• Baking time: 55-65 minutes

• Cooling time: 10 minutes before removing from the pan, then fully cool on rack

Variations

• Use frozen blueberries for convenience, but do not thaw before folding into the batter.

• Substitute cream cheese filling with a lemon curd layer for a citrus twist.

• Add a streusel topping made from butter, flour, sugar, and cinnamon for extra crunch.

• Replace blueberries with raspberries or blackberries for a different berry flavor.

• Use buttermilk instead of milk for a tangier bread texture.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze the bread for up to 3 months; thaw overnight in the fridge before serving. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly for a fresh-baked taste.

FAQs

How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the bread.

Can I use frozen blueberries?

Yes, use them directly from frozen without thawing to avoid extra moisture in the batter.

What can I substitute for cream cheese in the filling?

You can use mascarpone cheese or ricotta for a different texture and flavor, though the creaminess may vary.

Can this bread be made gluten-free?

Yes, by substituting all-purpose flour with a gluten-free flour blend designed for baking. Adjust liquids if needed.

How should I store leftover bread?

Keep it in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. For longer storage, freeze it.

Can I make mini loaves or muffins instead?

Yes, use muffin tins for individual portions or smaller loaf pans; adjust baking time accordingly (muffins usually take 20-25 minutes).

Is it possible to make this bread dairy-free?

You can substitute butter with a dairy-free margarine and use a dairy-free cream cheese alternative for the filling. Use plant-based milk instead of regular milk.

How do I know when the bread is done?

Insert a toothpick in the center; it should come out clean or with just a few moist crumbs attached.

Can I prepare the batter and filling the night before?

Yes, store both separately in the fridge and assemble just before baking for fresher texture.

What if I don't have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes before using.

Conclusion

This Blueberry Cream Cheese Bread is a wonderful treat that balances the sweet and tangy flavors beautifully, making it a perfect addition to any breakfast or snack time. Its moist texture and creamy filling make every slice special, while its straightforward recipe ensures you can whip it up easily anytime. Whether for a casual morning or a special occasion, this bread will quickly become a favorite in your baking repertoire.