Blueberry Cream Cheese Bread Recipe

There’s something magical about the combination of sweet blueberries and creamy, tangy cream cheese. This Blueberry Cream Cheese Bread is the perfect treat for breakfast, brunch, or dessert. With its moist, tender crumb and a luscious cream cheese filling, it’s a show-stopper that tastes as good as it looks. Whether you’re baking for guests or treating yourself, this recipe is guaranteed to impress. Let’s dive in!

Blueberry Cream Cheese Bread Recipe – Moist, Sweet, and Tangy

Ingredients Overview

Here’s what you’ll need to make this delicious bread:

For the Cream Cheese Filling

  • 8 ounces cream cheese (softened)
  • 1/4 cup granulated sugar (50 g)
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Blueberry Bread Batter

  • 2 cups all-purpose flour (250 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (113 g, softened)
  • 1 cup granulated sugar (200 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (120 ml)
  • 1 1/2 cups fresh blueberries (or frozen, see tips below)

The Secret to Moist Blueberry Bread

The key to this recipe’s irresistible texture lies in the cream cheese filling. Not only does it add a velvety layer of tangy sweetness, but the cream cheese also helps keep the bread moist. Additionally:

  • Milk and Butter: The combination of milk and softened butter ensures a tender, rich crumb.
  • Fresh Blueberries: Bursting with natural sweetness, fresh blueberries add pops of juicy flavor.

Step-by-Step Preparation

1. Make the Cream Cheese Filling

  1. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth.
  2. Add the sugar, egg, and vanilla extract. Mix until fully combined and creamy. Set aside.

2. Prepare the Blueberry Bread Batter

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  6. Gently fold in the blueberries, being careful not to overmix.

3. Assemble the Bread

  1. Pour half of the blueberry batter into the prepared loaf pan, spreading it evenly.
  2. Add the cream cheese filling in a smooth layer over the batter.
  3. Spoon the remaining batter over the cream cheese layer, spreading gently to cover it completely.

4. Bake to Perfection

  1. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Key Tips for Success

  • Prevent Sinking Blueberries: Toss the blueberries with 1–2 teaspoons of flour before folding them into the batter to keep them evenly distributed.
  • Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense texture.
  • Room-Temperature Ingredients: Ensure the cream cheese, butter, and eggs are at room temperature for smoother mixing.

Substitutions and Variations

This recipe is easy to customize to suit your preferences:

  • Gluten-Free Option: Use a 1:1 gluten-free baking flour instead of all-purpose flour.
  • Dairy-Free Alternative: Replace butter with a plant-based margarine and use a dairy-free cream cheese and milk substitute.
  • Flavor Twists: Add lemon zest or almond extract to the batter for a bright, citrusy or nutty flavor.
  • Other Fruits: Swap the blueberries for raspberries, blackberries, or chopped strawberries.

Serving Suggestions

  • Breakfast or Brunch: Serve slices of this bread with coffee, tea, or a dollop of whipped cream for a special morning treat.
  • Dessert: Top with a drizzle of vanilla glaze or cream cheese frosting for an extra indulgent dessert.
  • Garnish: Dust with powdered sugar for a simple and elegant presentation.

How to Store Leftovers

  • Room Temperature: Store the bread in an airtight container at room temperature for up to 2 days.
  • Refrigeration: To extend freshness, refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.
  • Freezing: Wrap the cooled loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Common Mistakes to Avoid

  • Overbaking: Check for doneness at the 60-minute mark to prevent the bread from drying out.
  • Uneven Layers: Spread the cream cheese filling and batter layers gently to maintain clean lines.
  • Using Too Many Blueberries: Overloading the batter with blueberries can make the bread soggy. Stick to the recommended amount.

FAQs

Can I use frozen blueberries?
Yes! Frozen blueberries work just as well. Don’t thaw them before adding to the batter—this helps prevent the bread from turning purple.

What’s the best pan size for this recipe?
A standard 9×5-inch loaf pan is ideal. If using a different size, adjust the baking time accordingly.

Can I make this recipe ahead of time?
Absolutely! This bread tastes even better the next day as the flavors meld together. Store it tightly wrapped for maximum freshness.

Conclusion

This Blueberry Cream Cheese Bread is the ultimate blend of tangy, sweet, and creamy flavors. With its moist crumb and luscious cream cheese filling, it’s the kind of bake that feels fancy but is easy enough for any day. Whether you’re serving it for breakfast, brunch, or dessert, this bread is sure to impress everyone who takes a bite.

If you try this recipe, let us know how it turned out in the comments below! Don’t forget to share it with friends and subscribe to our blog for more amazing recipes.

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Blueberry Cream Cheese Bread Recipe – Moist, Sweet, and Tangy

Blueberry Cream Cheese Bread Recipe

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 60–70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8–10 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Description

There’s something magical about the combination of sweet blueberries and creamy, tangy cream cheese. This Blueberry Cream Cheese Bread is moist, tender, and packed with a luscious cream cheese filling. Perfect for breakfast, brunch, or dessert, this recipe is a guaranteed show-stopper for any occasion.


Ingredients

For the Cream Cheese Filling:

  • 🧀 Cream Cheese (8 oz, softened)
  • 🍬 Granulated Sugar (1/4 cup / 50 g)
  • 🥚 Egg (1 large)
  • 🍦 Vanilla Extract (1 teaspoon)

For the Blueberry Bread Batter:

  • 🥣 All-Purpose Flour (2 cups / 250 g)
  • 🥄 Baking Powder (2 teaspoons)
  • 🧂 Salt (1/2 teaspoon)
  • 🧈 Unsalted Butter (1/2 cup / 113 g, softened)
  • 🍬 Granulated Sugar (1 cup / 200 g)
  • 🥚 Eggs (2 large)
  • 🍦 Vanilla Extract (1 teaspoon)
  • 🥛 Milk (1/2 cup / 120 ml)
  • 🫐 Blueberries (1 1/2 cups, fresh or frozen)

Instructions

  • Make the Cream Cheese Filling:
    • In a bowl, beat softened cream cheese until smooth.
    • Add sugar, egg, and vanilla extract. Mix until creamy and set aside.
  • Prepare the Blueberry Bread Batter:
    • Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
    • In a medium bowl, whisk flour, baking powder, and salt.
    • In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well.
    • Stir in vanilla extract. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
    • Fold in blueberries gently.
  • Assemble the Bread:
    • Pour half of the blueberry batter into the loaf pan and spread evenly.
    • Add the cream cheese filling in a smooth layer over the batter.
    • Spoon the remaining batter over the cream cheese layer, spreading gently to cover.
  • Bake the Bread:
    • Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
    • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Toss blueberries in 1–2 teaspoons of flour to prevent sinking.
  • Use room-temperature ingredients for a smooth batter and filling.
  • Frozen blueberries should not be thawed before use to prevent excess moisture.

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