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Blueberry Cream Cheese Bread Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10-12 slices)
  • Category: Breakfast / Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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:

  • 1 1/2 cups (190g) all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup (115g) unsalted butter, softened

  • 3/4 cup (150g) granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup (120ml) buttermilk (or substitute with 1/2 cup milk + 1 1/2 teaspoons lemon juice)

  • 1 cup (150g) fresh or frozen blueberries

For the Cream Cheese Filling:

  • 4 oz (115g) cream cheese, softened

  • 1/4 cup (50g) granulated sugar

  • 1 large egg yolk

  • 1/2 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, leaving an overhang for easy removal.

  2. Make the Cream Cheese Filling:
    In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Serve:
    Slice and enjoy!

Notes

  • For a lighter version, use low-fat cream cheese and buttermilk.

  • Store leftovers in the fridge for up to 5 days.

  • Add a lemon glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice and drizzling it over the cooled bread.

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