Description
This Blueberry Cream Cheese Bread is a delightful treat combining moist, tender blueberry bread with a rich and creamy cream cheese filling. Perfect for breakfast or a sweet snack, this recipe balances the tartness of blueberries with a smooth cream cheese layer, baked to golden perfection in a loaf form.
Ingredients
Scale
For the Bread:
- 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)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the bread after baking.
- Make the Bread Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract. Alternately add the dry ingredients and milk into the wet mixture, starting and ending with the dry ingredients. Mix just until incorporated to avoid overmixing. Gently fold in the flour-coated blueberries to prevent them from sinking.
- Make the Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy, with no lumps remaining.
- Assemble the Bread: Pour half of the bread batter evenly into the prepared loaf pan. Carefully spread the cream cheese filling over the batter layer to cover it evenly. Top with the remaining bread batter, spreading it gently to cover the cream cheese layer without mixing the layers.
- Bake: Bake the assembled loaf for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. To prevent excessive browning, cover the top loosely with aluminum foil during the last 15 minutes of baking if necessary.
- Cool: Once baked, allow the bread to cool in the pan for about 10 minutes. Then transfer it carefully to a wire rack to cool completely before slicing and serving to enjoy its full flavor and texture.
Notes
- Using fresh or frozen blueberries works well; just make sure to toss frozen blueberries in flour to prevent them from sinking in the batter.
- Be careful not to overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Line your loaf pan with parchment paper for easy removal and cleaner edges.
- If you prefer a moister texture, substitute milk with buttermilk.
- Store leftover bread tightly wrapped in the refrigerator and consume within 3 to 4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: Blueberry bread, Cream cheese filling, Blueberry cream cheese bread, Breakfast bread, Sweet bread, Loaf cake
