Description
This Blueberry Cream Cheese Bread is a delightful blend of moist, tender bread swirled with a rich and creamy sweetened cream cheese filling and studded with fresh or frozen blueberries. Perfect for breakfast, brunch, or a cozy afternoon snack, this loaf offers a beautiful marbled effect and a balance of fruity and creamy flavors baked to golden perfection.
Ingredients
Scale
Bread Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (or buttermilk)
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
- Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese, ¼ cup sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Set this mixture aside.
- Make the Dry Mix: In another bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: Using a hand or stand mixer, cream together ½ cup softened butter and ¾ cup sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the 2 eggs one at a time to the creamed butter and sugar, mixing well after each addition. Stir in 1 teaspoon vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with ½ cup milk or buttermilk. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold in the 1 cup blueberries that were tossed in 1 tablespoon of flour. This prevents the berries from sinking to the bottom during baking.
- Assemble the Bread: Pour half of the bread batter into the prepared loaf pan, forming an even layer.
- Add Cream Cheese Layer: Spread the prepared cream cheese filling evenly over the first layer of batter.
- Top with Remaining Batter: Spoon the remaining bread batter over the cream cheese layer, smoothing with a spatula.
- Swirl Filling: Using a knife or skewer, gently swirl the cream cheese filling into the batter to create a beautiful marbled effect.
- Bake: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil and continue baking.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Once cooled, slice and enjoy the luscious, creamy, and fruity bread with your favorite beverage.
Notes
- For best texture, use fresh blueberries; if using frozen, do not thaw before baking.
- Make sure the cream cheese is softened to ensure a smooth filling.
- Tossing the blueberries in flour helps keep them suspended evenly in the batter.
- If you want a tangier flavor, substitute milk with buttermilk.
- Covering the bread with foil if browning happens too quickly ensures a tender crust without burning.
- Store leftovers wrapped tightly at room temperature for 2-3 days or refrigerate for up to a week.
- Reheat sliced pieces gently for a warm treat.
