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Blueberry Cream Cheese Bread

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Blueberry Cream Cheese Bread is a moist, tender bread featuring fresh blueberries and a rich, creamy cream cheese filling. Perfect for breakfast, a snack, or dessert, this bread offers a delightful balance of sweet and tangy flavors.

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk (or buttermilk)

1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
  2. Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
  3. Make the Bread Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract. Gradually add the flour mixture, alternating with the milk (or buttermilk), mixing until just combined. Be careful not to overmix. Gently fold in the blueberries, ensuring they are evenly distributed in the batter.
  4. Assemble the Bread: Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese filling over the batter, then top with the remaining bread batter, spreading it out evenly to cover the cream cheese layer.
  5. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean (make sure it’s not poking through the cream cheese filling). If the bread begins to brown too quickly on top, cover it loosely with aluminum foil.
  6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once fully cooled.

Notes

Frozen blueberries work well; toss them in flour to prevent them from sinking during baking.

If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar per cup of milk as a substitute.

For a healthier version, swap some of the all-purpose flour for whole wheat flour or reduce sugar.

For added texture, fold in chopped walnuts or pecans.

For extra flavor, consider adding a teaspoon of lemon zest to the batter.

Nutrition

Find it online: https://justsosavory.com/blueberry-cream-cheese-bread/