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Moist Blueberry Cream Cheese Bread

Close-up of sliced Blueberry Cream Cheese Bread showing moist crumb, blueberries, and cream cheese swirls, topped with a light glaze.
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Make this moist Blueberry Cream Cheese Bread for a perfect breakfast or brunch. It features juicy blueberries and a rich, tangy cream cheese swirl in a tender loaf.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh blueberries, tossed in 1 tablespoon flour
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon lemon zest (for filling)
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Gently fold in the flour-coated blueberries.
  6. In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth. This is your cream cheese filling.
  7. Spoon half of the blueberry batter into the prepared loaf pan. Dollop the cream cheese mixture evenly over the batter. Top with the remaining blueberry batter.
  8. Use a knife or skewer to gently swirl the cream cheese layer into the batter to create a marbled effect.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. If using, whisk together the powdered sugar and 1 tablespoon of milk to create a thin glaze. Drizzle over the cooled bread before slicing and serving.

Notes

  • Tossing the fresh blueberries in a small amount of flour prevents them from sinking to the bottom of the loaf during baking.
  • For a tangier flavor, add 1 teaspoon of lemon zest to the main batter as well.
  • This quick bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

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