Blueberry Cream Cheese Bread Recipe: Sweet and Creamy
Blueberry Cream Cheese Bread is a soft, moist loaf with bursts of blueberries and a creamy, sweet cream cheese swirl—perfect for breakfast, a snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup vegetable oil or melted butter
- 1/2 cup milk or buttermilk
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
- 4 oz cream cheese (softened)
- 2 tbsp granulated sugar (for filling)
- 1 egg yolk
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs with sugar, then mix in oil, milk, and vanilla.
- Combine wet and dry ingredients until just mixed. Gently fold in blueberries.
- In a separate bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth.
- Pour half the batter into loaf pan. Spread cream cheese mixture over it. Top with remaining batter.
- Swirl gently with a knife for a marbled effect (optional).
- Bake for 55–65 minutes or until a toothpick comes out mostly clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toss blueberries in flour to prevent sinking.
- Use lemon zest in batter or filling for a citrus twist.
- Top with coarse sugar or almonds for crunch.
- Turn into muffins by baking 18–22 minutes in muffin tins.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 17g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
