Description
This blueberry cream cheese bread is a moist and flavorful treat that’s perfect for breakfast, brunch, or dessert! Swirled with a creamy cheesecake filling and bursting with juicy blueberries, it’s a delightful combination of sweet and tangy flavors.
Ingredients
For the Bread:
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1 1/2 cups (190g) all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup (115g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup (120ml) buttermilk (or substitute with 1/2 cup milk + 1 1/2 teaspoons lemon juice)
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1 cup (150g) fresh or frozen blueberries
For the Cream Cheese Filling:
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4 oz (115g) cream cheese, softened
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1/4 cup (50g) granulated sugar
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1 large egg yolk
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1/2 teaspoon vanilla extract
Instructions
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Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal. -
Make the Cream Cheese Filling:
In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside. -
Prepare the Bread Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Gently fold in the blueberries. -
Assemble the Bread:
Pour half of the batter into the prepared loaf pan. Spoon the cream cheese filling over the batter, then top with the remaining batter. Use a knife to swirl the cream cheese filling into the batter. -
Bake:
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. -
Serve:
Slice and enjoy!
Notes
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For a lighter version, use low-fat cream cheese and buttermilk.
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Store leftovers in the fridge for up to 5 days.
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Add a lemon glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice and drizzling it over the cooled bread.