Here’s a sweet, tender, and creamy Blueberry Cream Cheese Bread recipe — perfect for breakfast, brunch, or dessert.
🫐 Blueberry Cream Cheese Bread
Ingredients (for 1 loaf)
Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tbsp sugar
- ½ tsp vanilla extract
Bread Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1 cup fresh or frozen blueberries (toss frozen blueberries in 1 tsp flour to prevent sinking)
Optional Topping
- 2 tbsp sugar or coarse sugar for sprinkling
- ¼ cup chopped nuts (optional)
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
2️⃣ Make the Cream Cheese Filling
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside.
3️⃣ Prepare the Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla and sour cream.
- Gently fold in flour mixture until just combined.
- Fold in blueberries carefully to avoid crushing them.
4️⃣ Assemble the Bread
- Pour half of the batter into the prepared loaf pan.
- Spoon the cream cheese mixture over the batter evenly.
- Pour remaining batter over the cream cheese layer.
- Optional: Sprinkle sugar or nuts on top for texture.
5️⃣ Bake
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean (except for cream cheese streaks).
- Let cool 10–15 minutes in the pan, then transfer to a wire rack to cool completely.
6️⃣ Serve
- Slice and enjoy plain, with butter, or a drizzle of glaze if desired.
✨ Tips
- Fresh vs frozen blueberries: Toss frozen berries in flour to prevent sinking.
- Swirl effect: For a marbled look, gently swirl a knife through the cream cheese and batter before baking.
- Storage: Store covered at room temperature for 2–3 days, or refrigerate for up to a week.
If you want, I can also give a quick “muffin-style” version of this bread that’s faster, perfect for making individual blueberry cream cheese muffins in under 30 minutes.
Do you want me to do that?
