Description
This Blueberry Cream Cheese Bread recipe offers a delightful combination of moist, tender bread swirled with a rich and creamy layer of sweetened cream cheese and fresh blueberries. Perfect for breakfast, brunch, or an afternoon treat, this loaf combines the tartness of berries with the smooth texture of cream cheese in every bite.
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 aside for later use.
- Make the Dry Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and ¾ cup sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the milk or buttermilk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold the blueberries that have been tossed in flour into the batter. The flour coating helps prevent the berries from sinking during baking.
- Assemble the Bread: Pour half of the bread batter into the prepared loaf pan, spreading it evenly.
- Add Cream Cheese Layer: Spread the cream cheese filling evenly over the first layer of batter to create a distinct, creamy layer.
- Top with Remaining Batter: Spoon the remaining bread batter over the cream cheese layer and smooth it gently to cover.
- Create a Swirl Effect: Use a knife or skewer to gently swirl the cream cheese filling into the batter, creating a marbled pattern without fully mixing the layers.
- Bake the Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, cover loosely with aluminum foil to prevent burning.
- Cool in Pan: Allow the bread to cool in the pan for 10 minutes to set before removing.
- Transfer to Wire Rack: Carefully remove the bread from the pan and place it on a wire rack to cool completely, ensuring the crust stays crisp and the interior finishes setting.
- Serve: Once cooled to room temperature, slice the bread and serve to enjoy the creamy, fruity, and sweet flavors in every bite.
Notes
- Coating the blueberries with flour prevents them from sinking to the bottom of the bread.
- Use fresh or frozen blueberries; if using frozen, do not thaw before adding to batter.
- Cover with foil if the top browns too quickly during baking.
- Letting the bread cool completely helps the cream cheese filling set and makes slicing easier.
- This bread can be stored in an airtight container in the refrigerator for up to 3 days.
