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Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 15 minutes – 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Bread, Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This decadent Blueberry Cream Cheese Bread is a delightful combination of moist, fluffy bread with sweet blueberries and creamy, tangy cream cheese swirled throughout. Perfect for breakfast, brunch, or an afternoon snack, this bread is guaranteed to become a family favorite!


Ingredients

Units Scale

For the Bread:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, don’t thaw)

For the Cream Cheese Swirl:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional Topping:

    • 1 tablespoon coarse sugar for sprinkling on top before baking

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the blueberries. Be careful not to overmix, as this could break the berries.
  7. In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  8. Pour half of the batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter, then top with the remaining batter. Use a knife or skewer to swirl the cream cheese mixture into the batter.
  9. Sprinkle the optional coarse sugar over the top for a sweet finish.
  10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  11. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • If using frozen blueberries, they might release more juice during baking, which could affect the texture of the bread.
  • For an extra burst of flavor, you can add a teaspoon of lemon zest to the batter or cream cheese swirl.
  • This bread freezes well. Wrap it tightly in plastic wrap and foil to store for up to 3 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250-300
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg