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blueberry cream cheese bread recipe
Ben Carraoli

Blueberry Cream Cheese Bread Recipe

This Blueberry Cream Cheese Bread isn’t just a loaf—it’s a warm, comforting treat perfect for breakfast, dessert, or even a midday snack. The soft crumb is balanced by a luscious cream cheese swirl that adds tang and moisture to every bite.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 9 minutes
Servings: 3
Course: Breakfast
Calories: 250
Ingredients Method

Ingredients
  

  • For the Bread
  • 2 cups all-purpose flour – gives the bread structure and a soft crumb
  • 1 teaspoon baking powder – helps the loaf rise and keeps it fluffy
  • 1/2 teaspoon baking soda – activates with acidic ingredients like cream cheese for extra lift
  • 1/4 teaspoon salt – enhances all the sweet and tangy flavors
  • 1/2 cup unsalted butter softened – for rich flavor and moist texture
  • 3/4 cup granulated sugar – sweetens the bread just right
  • 2 large eggs – bind everything together and add richness
  • 1 teaspoon vanilla extract – brings warmth and depth
  • 1/2 cup milk – moistens the batter without thinning it too much
  • 1 cup fresh or frozen blueberries – fresh gives better texture; if frozen do not thaw to avoid discoloring the batter
  • For the Cream Cheese Layer
  • 8 ounces cream cheese softened – creates a creamy, tangy middle layer
  • 1/4 cup granulated sugar – sweetens the cream cheese perfectly
  • 1 large egg – adds structure to the cream cheese filling
  • 1 teaspoon vanilla extract – balances the tang with a mellow warm note

Method
 

  1. Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or cooking spray, and dust it with flour to prevent sticking. This step ensures the loaf comes out clean and keeps the edges from over-browning.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each, and stir in the vanilla extract for added depth.
  3. Gradually add the dry mixture into the wet ingredients, alternating with milk. Start and end with the dry mixture. Stir until just combined—overmixing can make the bread dense. Gently fold in the blueberries last, using a spatula to avoid breaking them apart. If using frozen berries, add them straight from the freezer to minimize bleeding.
  4. In a clean bowl, beat together the softened cream cheese, sugar, egg, and vanilla until smooth and creamy. This layer will bake into a deliciously soft swirl through the center of your bread. Make sure the filling is lump-free for the best texture.
  5. Pour half of the batter into your prepared loaf pan. Spoon the cream cheese mixture on top and spread it out evenly. Then pour the remaining batter over the cream cheese layer, smoothing the top gently. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
  6. Allow the bread to cool completely before slicing for neat pieces. The cream cheese layer firms up as it cools, making each slice cleaner and more visually appealing. Enjoy it plain or with a light glaze if you want to dress it up.