Here’s a delicious recipe for Blueberry Cream Cheese Bread—soft, sweet, and perfect for breakfast, brunch, or a snack:
🍞 Ingredients (1 loaf)
For the Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- 1 cup fresh or frozen blueberries
For the Cream Cheese Swirl
- 4 oz (115 g) cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla extract
🧑🍳 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper if desired.
2. Prepare Cream Cheese Filling
- In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
3. Make the Bread Batter
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternately add flour mixture and sour cream, starting and ending with flour, mixing until just combined.
- Gently fold in blueberries.
4. Assemble the Bread
- Pour half of the batter into the loaf pan.
- Spread cream cheese filling over the batter.
- Top with the remaining batter, smoothing the top.
5. Bake
- Bake for 50–60 minutes or until a toothpick comes out clean (avoid touching the cream cheese layer).
- Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Serve
- Slice and enjoy warm or at room temperature.
- Optional: drizzle with powdered sugar glaze or dust with powdered sugar.
💡 Tips
- Toss blueberries in 1 tablespoon flour before folding in to prevent sinking.
- For extra flavor, add 1 teaspoon lemon zest to the batter.
- Can be stored in an airtight container for up to 3 days, or freeze slices for later.
If you want, I can also make a quick, single-bowl microwave version of this blueberry cream cheese bread for a fast, small-batch treat.
Do you want me to make that microwave version?
