Ah, Blueberry Cream Cheese Bread — soft, slightly sweet, swirled with creamy cheese and juicy blueberries 🍞🫐. Here’s a reliable recipe:
🫐 Blueberry Cream Cheese Bread
Ingredients (1 loaf)
Bread
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (100 g) sugar
- ½ cup (120 ml) milk
- ¼ cup (60 ml) vegetable oil or melted butter
- 2 large eggs
- 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 paper.
- Make cream cheese filling: Mix cream cheese, sugar, and vanilla until smooth. Set aside.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients: In another bowl, whisk milk, oil, eggs, and vanilla.
- Combine: Stir wet into dry until just combined. Fold in blueberries gently to avoid crushing.
- Layer in pan: Spread half the batter in the pan. Dollop cream cheese filling over the batter and swirl gently. Top with remaining batter and lightly swirl again.
- Optional topping: Sprinkle sugar-cinnamon on top.
- Bake: 50–60 minutes until a toothpick comes out clean. Cover with foil last 10–15 min if browning too quickly.
- Cool: Let cool 10–15 min in pan, then transfer to a wire rack before slicing.
Tips
- Frozen blueberries: Toss in 1 tbsp flour before adding to batter to prevent sinking.
- Extra swirl: Use a knife or skewer to create more visible cream cheese ribbons.
- Make it sweeter: Drizzle with a simple glaze (powdered sugar + milk + vanilla) after cooling.
- Storage: Wrap tightly; keeps 2–3 days at room temp or freeze for up to 1 month.
I can also give a quick mini loaf or muffin version that bakes in 25–30 minutes — still creamy and full of blueberries.
Do you want that mini version?
