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Blueberry Cream Cheese Bread Recipe

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This Blueberry Cream Cheese Bread is a moist, tender loaf with a swirl of rich cream cheese filling and bursts of fresh or frozen blueberries, perfect for breakfast, brunch, or a sweet snack.

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)

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract (for cream cheese filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the floured blueberries.
  5. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
  6. Pour half the bread batter into the prepared pan and spread evenly. Spread the cream cheese filling over the batter. Top with remaining batter, covering the cream cheese layer.
  7. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during last 15 minutes if browning too fast.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toss blueberries with flour to prevent sinking.
  • Use frozen blueberries directly from freezer without thawing.
  • Substitute lemon curd for cream cheese filling for a citrus twist.
  • Add streusel topping for extra crunch.
  • Use buttermilk instead of milk for tangier bread.
  • Store in airtight container at room temp for up to 3 days or refrigerate up to 5 days.
  • Freeze for up to 3 months; thaw overnight in fridge before serving.
  • Reheat slices in microwave for 15-20 seconds or toast lightly.

Nutrition

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