Here’s a moist, bakery-style Blueberry Cream Cheese Bread—soft crumb, juicy blueberries, and a rich cream cheese swirl 🫐🍞
🫐 Blueberry Cream Cheese Bread
Ingredients
Bread Batter
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups fresh or frozen blueberries (tossed with 1 tbsp flour)
Cream Cheese Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream cheese layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Dry ingredients: Whisk flour, baking powder, and salt.
- Wet ingredients: Cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Mix in dry ingredients alternately with milk until just combined.
- Fold in floured blueberries gently.
- Assemble:
- Pour half the batter into the pan.
- Spoon cream cheese mixture evenly over batter.
- Top with remaining batter.
- Swirl lightly with a knife.
- Bake 60–70 minutes, loosely covering with foil if top browns too quickly.
- Cool in pan 15 minutes, then transfer to a rack to cool completely.
🌟 Tips & Variations
- Add lemon zest for a bright flavor twist
- Drizzle with a powdered sugar glaze once cooled
- Use mini loaf pans (bake 35–40 minutes)
- Store refrigerated up to 5 days
If you want, I can also share a streusel-topped version, muffins, or a lighter yogurt-based recipe 😊
