Blueberry Cream Cheese Bread
Blueberry Cream Cheese Bread is a sweet, creamy treat that’s perfect for breakfast or snacking. This blueberry breakfast loaf blends juicy berries with a rich cream cheese swirl for a delightful, homemade indulgence.
Ingredients
Bread Batter:
- 1½ cups 180g all-purpose flour
- 1 tsp 4g baking powder
- ½ tsp 2g baking soda
- ¼ tsp 1g salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 tsp 5ml vanilla extract
- ⅓ cup 80ml milk
- 1 cup 150g fresh or frozen blueberries
Cream Cheese Filling:
- 8 oz 225g cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 large egg
- ½ tsp 2.5ml vanilla extract
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients
- In a medium bowl, I whisk 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. I set this aside.
Cream Butter and Sugar
- In a large bowl, I cream ½ cup butter and ¾ cup sugar with a mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients
- I beat in 2 eggs, one at a time, then stir in 1 tsp vanilla extract.
Combine Batter
- I alternate adding the dry ingredients and ⅓ cup milk to the wet mixture, starting and ending with dry ingredients. I mix until just combined to keep the batter light.
Fold in Blueberries
- I gently fold in 1 cup blueberries, ensuring even distribution.
Make Cream Cheese Filling
- In a separate bowl, I beat 8 oz cream cheese, ¼ cup sugar, 1 egg, and ½ tsp vanilla until smooth.
Assemble Loaf
- I pour half the batter into the loaf pan, spread the cream cheese filling evenly over it, then top with the remaining batter, smoothing the surface.
Bake
- I bake for 50–60 minutes until a toothpick comes out clean. If browning too quickly, I cover with foil for the last 15 minutes.
Cool and Serve
- I cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.