Description
Blueberry Cream Cheese Bread is a moist, rich loaf swirled with tangy cream cheese and packed with juicy blueberries. Perfect for breakfast, brunch, or dessert, it’s a delightful blend of creamy, sweet, and fruity flavors in every bite.
Ingredients
For the Bread Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Cream Cheese Swirl:
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Optional Topping:
- Extra blueberries
- Coarse or turbinado sugar
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, beat together all cream cheese swirl ingredients until smooth. Set aside.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, then stir in vanilla and sour cream until combined.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Toss blueberries in a teaspoon of flour, then gently fold into the batter.
- Pour half of the batter into the prepared loaf pan. Add half of the cream cheese mixture and swirl lightly. Repeat with remaining batter and cream cheese.
- Sprinkle optional blueberries and sugar on top.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean (cream cheese streaks are okay).
- Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes