Here’s a delicious recipe for Blueberry Cream Cheese Bread—soft, slightly sweet, and perfect for breakfast or dessert! 🫐🍞
Ingredients
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup sugar
- 1 tsp vanilla extract
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups fresh or frozen blueberries
Optional Topping:
- 2 tbsp sugar + ¼ tsp cinnamon
- Extra blueberries for garnish
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2. Make the Cream Cheese Filling
- In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
- Set aside.
3. Prepare the Bread Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
- Gently fold in blueberries.
4. Assemble the Bread
- Pour half of the batter into the loaf pan.
- Dollop cream cheese filling evenly over the batter.
- Pour the remaining batter on top and gently swirl with a knife for a marble effect.
- Optional: sprinkle cinnamon sugar and extra blueberries on top.
5. Bake
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Let cool in the pan 10 minutes, then transfer to a wire rack.
💡 Tips for Perfect Bread
- If using frozen blueberries, do not thaw to prevent batter from turning purple.
- Swirl cream cheese gently for visual effect but don’t overmix, or it will blend completely.
- Serve warm or toasted with a little butter for extra indulgence.
If you want, I can also give a quick 20-minute version of blueberry cream cheese bread using a small loaf pan or muffin tins—perfect if you’re short on time.
Do you want me to do that?
