A moist and flavorful loaf combining the tartness of juicy blueberries with the richness of cream cheese, perfect for breakfast or a sweet snack.
Why You’ll Love This Recipe
- Moist and Flavorful – The combination of butter, milk, and cream cheese ensures a tender and rich texture.
- Bursting with Blueberries – Fresh or frozen blueberries provide natural sweetness and tartness.
- Creamy Filling – A luscious layer of cream cheese adds decadence to every bite.
- Perfect for Any Time of Day – Enjoy it as breakfast, dessert, or an afternoon treat.
- Easy to Make – Simple ingredients and easy-to-follow steps make this recipe beginner-friendly.
Ingredients
For the bread:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 1 cup (150g) fresh or frozen blueberries
For the cream cheese filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining batter, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 50-60 minutes
- Total Time: 1 hour 10-20 minutes
- Servings: 10 slices
- Calories per serving: Approximately 280 kcal
Variations
- Lemon Twist: Add 1 tablespoon of lemon zest for a citrusy touch.
- Nutty Crunch: Stir in 1/2 cup of chopped walnuts or pecans for added texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Chocolate Lovers: Fold in 1/2 cup of white chocolate chips for a sweeter variation.
- Healthier Alternative: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheating: Warm in the microwave for 15-20 seconds or enjoy at room temperature.
FAQs
Can I use frozen blueberries?
Yes! Use frozen blueberries straight from the freezer—do not thaw them beforehand.
How do I prevent my blueberries from sinking?
Toss the blueberries in a tablespoon of flour before folding them into the batter.
Can I make this recipe dairy-free?
Yes, substitute butter with coconut oil, milk with almond or oat milk, and use a dairy-free cream cheese alternative.
Can I reduce the sugar?
Yes, you can reduce the sugar by 1/4 cup without significantly affecting the texture.
Can I double the recipe?
Absolutely! Bake in two loaf pans, or use a 9×13-inch pan and adjust baking time accordingly.
What can I serve with this bread?
Enjoy it with a cup of coffee, tea, or a spread of butter or honey.
How do I know when my bread is done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Can I use a different fruit?
Yes! Try raspberries, chopped strawberries, or blackberries for a different flavor.
Can I make this into muffins?
Yes! Divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.
Do I need to refrigerate this bread?
Due to the cream cheese filling, refrigeration is recommended for freshness.
Conclusion
Blueberry Cream Cheese Bread is a delightful combination of sweet blueberries and creamy filling, making it a perfect treat for any time of day. Whether you enjoy it fresh out of the oven or chilled, this bread is a delicious and comforting homemade delight!
Further Delicious Recipes to Explore
If you loved making Blueberry Cream Cheese Bread, here are some other delightful treats to try:
- Moist and Delicious Banana Bread Recipe with Oil – A rich and tender loaf that’s incredibly easy to make.
- Hawaiian Coconut Banana Bread – A tropical twist on classic banana bread, featuring sweet coconut.
- Peanut Butter Oatmeal Chocolate Chip Cookies – A perfect blend of chewy, crispy, and chocolatey goodness.
- Blueberry Cheesecake Cookies – Soft, creamy, and bursting with blueberry flavor.
- No-Bake Pecan Pie Balls – A quick and effortless dessert with all the flavors of classic pecan pie.
Enjoy experimenting with these delicious recipes!
Print
Blueberry Cream Cheese Bread
- Total Time: 1 hour 10-20 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Blueberry Cream Cheese Bread is a moist, flavorful loaf packed with juicy blueberries and a rich cream cheese filling. Perfect for breakfast, brunch, or a sweet snack!
Ingredients
For the Bread:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 1 cup (150g) fresh or frozen blueberries
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in blueberries.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the bread batter into the loaf pan. Spread the cream cheese mixture over it. Top with remaining batter.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean. If browning too quickly, cover loosely with foil for the last 15 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use frozen blueberries without thawing to prevent excess moisture.
- Swap vanilla for lemon zest to add brightness.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American