Description
This Blueberry Cream Cheese Bread is a perfect balance of sweet, tangy, and moist, with bursts of juicy blueberries and a creamy, rich filling. The cream cheese layer creates a delicious surprise in every bite, making this bread a great choice for breakfast, dessert, or a mid-day snack. The bread is soft with a slight tang from the cream cheese, and the blueberries add a touch of freshness that pairs beautifully with the sweetness of the bread.
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
Instructions
1️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to make removal easier after baking.
2️⃣ Make the Bread Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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 (start and end with the dry ingredients). Mix just until combined. Gently fold in the floured blueberries to avoid them sinking to the bottom.
3️⃣ Make the Cream Cheese Filling:
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy. The filling should be thick but spreadable.
4️⃣ Assemble the Bread:
Pour half of the bread batter into the prepared loaf pan and spread it evenly. Spread the cream cheese mixture evenly over the batter. Top with the remaining batter, carefully spreading it to cover the cream cheese layer.
5️⃣ Bake:
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (without wet batter). If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
6️⃣ Cool:
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will ensure the cream cheese filling sets properly, and the bread doesn’t break apart when sliced.
Notes
- Blueberries: Tossing the blueberries in a little flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
- Frozen Blueberries: If using frozen blueberries, don’t thaw them before mixing into the batter. This helps prevent them from bleeding into the bread and turning it purple.
- Optional Add-ins: You can add a sprinkle of cinnamon or lemon zest to the bread batter for an extra layer of flavor.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 mins
- Cook Time: 55 mins - 65 mins