Description
This Blueberry Cream Cheese Bread is a bakery-style loaf with a soft, buttery texture, bursting with fresh blueberries and swirled with a rich, cheesecake-inspired cream cheese filling. It’s easy to make, perfect for breakfast or dessert, and stays moist for days!
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or buttermilk)
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually mix in the dry ingredients, alternating with milk. Stir gently to combine.
- Fold in the blueberries carefully.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half the batter into the loaf pan, spread the cream cheese mixture, then top with the remaining batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cover with foil if browning too quickly.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
Notes
- Use fresh or frozen blueberries; no need to thaw frozen ones.
- Toss blueberries in flour to prevent sinking.
- Store leftovers in an airtight container in the fridge for up to 1 week.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American