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Blueberry Cream Cheese Bread Recipe

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★★★★★

4.6 from 133 reviews

This Blueberry Cream Cheese Bread combines fluffy, moist bread bursting with fresh blueberries and a luscious cream cheese filling. Perfect for breakfast or a sweet snack, this loaf delivers a delightful balance of fruity and creamy flavors with a tender crumb texture.

Ingredients

Scale

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. 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 ensure easy removal of the bread after baking.
  2. Make the Bread Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, use an electric mixer to cream the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually incorporate the dry ingredients alternating with the milk, starting and ending with the flour mixture. Mix gently until just combined. Fold in the floured blueberries carefully to prevent color bleeding and sinking.
  3. Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy, forming a luscious filling layer.
  4. Assemble the Bread: Pour half of the bread batter into the prepared loaf pan and spread evenly. Carefully spread the cream cheese mixture over the batter layer, then gently top with the remaining batter, smoothing the surface to cover the filling completely.
  5. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil for the final 15 minutes of baking.
  6. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This ensures the loaf sets properly and slices cleanly.

Notes

  • Using parchment paper helps remove the bread easily without sticking.
  • Tossing blueberries in flour prevents them from sinking in the batter.
  • If using frozen blueberries, do not thaw before incorporating to minimize color bleed.
  • Covering the loaf during the last minutes of baking prevents over-browning.
  • This bread tastes even better the next day after flavors meld.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: blueberry bread, cream cheese bread, blueberry cream cheese loaf, blueberry sweet bread, breakfast bread, baked bread with cream cheese filling

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