Ah, Blueberry Cream Cheese Bread — soft, sweet, and swirled with creamy tangy filling and juicy blueberries 🫐🍞. Here’s a reliable recipe:
🫐 Blueberry Cream Cheese Bread
Ingredients (1 loaf)
Bread batter
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (100 g) sugar
- 2 large eggs
- ½ cup (120 ml) vegetable oil or melted butter
- ½ cup (120 ml) buttermilk or milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Cream Cheese Filling
- 4 oz (115 g) cream cheese, softened
- 2 tbsp sugar
- ½ tsp vanilla extract
Optional topping
- 2 tbsp sugar + ½ tsp cinnamon
Instructions
- Preheat oven to 350°F / 175°C. Grease a 9×5-inch loaf pan or line with parchment.
- Make cream cheese filling: Mix cream cheese, sugar, and vanilla until smooth. Set aside.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients: In another bowl, whisk eggs, oil, milk, and vanilla.
- Combine batter: Stir wet ingredients into dry until just combined. Fold in blueberries gently.
- Layer in pan: Pour half the batter into the pan. Spoon cream cheese mixture over the top and swirl gently. Add the remaining batter and lightly swirl again.
- Optional topping: Sprinkle sugar-cinnamon on top.
- Bake: 50–60 minutes, until a toothpick inserted in the center comes out clean. Cover with foil last 10–15 minutes if browning too quickly.
- Cool: Let cool 10–15 minutes in the pan, then transfer to a wire rack.
Tips
- Frozen blueberries: Toss in 1 tbsp flour to prevent sinking.
- Extra creaminess: Use full-fat cream cheese and whole milk.
- Flavor twists: Add lemon zest or almond extract for a different note.
- Storage: Wrap tightly; keeps 2–3 days at room temperature or freeze for up to a month.
I can also give a mini loaf or muffin version that bakes in 25–30 minutes — still soft, creamy, and packed with blueberries.
Do you want the mini/muffin version?
