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
Scale
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