Description
This Blueberry Cream Cheese Bread is a delightful treat combining moist, tender bread with a luscious cream cheese swirl and juicy blueberries. Perfect for breakfast or a sweet snack, this loaf offers a beautiful marbled appearance and a harmonious blend of tangy cream cheese and sweet berries baked to perfection.
Ingredients
Scale
Bread Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 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 to prevent sticking.
- Prepare the Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese, ¼ cup sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
- Mix Dry Ingredients: In another bowl, whisk together the 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the ½ cup softened butter with ¾ cup sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the 2 eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the ½ cup milk or buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold in the 1 cup blueberries that have been tossed in 1 tablespoon flour to prevent them from sinking during baking.
- Assemble the Bread: Pour half of the batter into the prepared loaf pan and spread evenly.
- Add Cream Cheese Layer: Spread the cream cheese filling over the batter layer, smoothing it out evenly.
- Top with Remaining Batter: Spoon the remaining bread batter over the cream cheese layer and smooth gently to cover.
- Create Marble Effect: Using a knife or skewer, swirl gently through the batter and cream cheese to create a marbled pattern without blending them fully.
- Bake: Bake the loaf in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the loaf browns too fast, loosely cover with foil and continue baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely to room temperature.
- Serve: Slice once cooled and enjoy the creamy blueberry bread as a delicious breakfast or snack treat.
Notes
- Using buttermilk instead of milk adds a slight tang and tenderizes the bread.
- Ensure blueberries are coated with flour to prevent them from sinking to the bottom.
- If using frozen blueberries, do not thaw to avoid excess moisture in the batter.
- Swirling the cream cheese filling lightly creates a beautiful marbled effect and ensures creamy pockets.
- You can add a sprinkle of coarse sugar on top before baking for a crunchy finish.
- Store leftover bread wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
- Warm slices slightly before serving for a creamier experience.
