Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread is always a showstopper at brunch or as a sweet afternoon treat. The rich cream cheese layer swirls beautifully with juicy blueberries inside a tender loaf that is hard to resist. Each slice offers that perfect balance of sweet and tangy flavors along with a moist crumb you will crave again and again.

I made this bread on a whim one spring morning with just-picked blueberries from the farmers market and my kids devoured half the loaf before it was even cool.

Ingredients

• All-purpose flour: gives structure and ensures a tender crumb use a reputable unbleached brand for best results
• Baking powder and baking soda: work together for a lovely rise make sure yours are fresh for ideal lift
• Salt: balances sweetness and enhances flavors use a fine sea salt if possible
• Unsalted butter: adds richness and keeps the loaf velvety look for pale yellow butter for premium flavor
• Granulated sugar: creates a perfect sweetness and golden crust try organic cane sugar for extra depth
• Large eggs: provide binding and moisture always use room temperature eggs for better mixing
• Vanilla extract: boosts flavor and pairs well with berries pure extract gives the cleanest taste
• Milk or buttermilk: offers moisture and a slight tang whole milk adds richness buttermilk makes it tender
• Fresh or frozen blueberries: add juicy bursts toss them in flour to prevent sinking and go for plump bright berries when in season
• Cream cheese: forms a luscious middle layer full fat bricks work best for a decadent texture
• Extra granulated sugar for the filling: sweetens the cream cheese
• An additional egg: gives the filling lift and silkiness
• Extra vanilla extract: infuses the creamy layer with aroma

Step-by-Step Instructions

Preheat and Prepare the Pan:

Set your oven to three hundred fifty degrees Fahrenheit and grease a nine by five inch loaf pan before lining it with parchment. This will help the bread release cleanly

Mix the Dry Ingredients:

Combine flour baking powder baking soda and salt in a medium bowl. Whisk until fully mixed so the leaveners are even throughout

Cream the Wet Ingredients:

Beat softened butter and sugar together until light and fluffy using medium speed and scraping the bowl as needed. This step aerates the batter for a softer loaf

Add Eggs and Vanilla:

Crack eggs in one at a time beating well after each then blend in the vanilla extract. The batter should look creamy and pale at this point

Combine Wet and Dry Ingredients:

Gradually add the dry mix in three parts alternating with milk in two parts starting and ending with the dry mix. Take care not to overwork the batter so the bread stays soft

Fold in Blueberries:

Gently toss the blueberries with a tablespoon of flour then fold them into the batter with a light hand to avoid streaking and ensure even fruit distribution

Prepare the Cream Cheese Filling:

Beat softened cream cheese extra sugar egg and vanilla together in a separate bowl until completely smooth and creamy with no lumps remaining

Layer the Batter and Filling:

Spread half of the bread batter evenly in the prepared pan. Dollop and then spread the entire cream cheese filling over this layer being careful not to mix into the batter. Cover with the remaining bread batter spreading all the way to the edges to seal in the cream cheese

Bake the Loaf:

Slide the pan onto the middle rack and bake for at least fifty five minutes checking with a toothpick near the center. If the top gets dark too quickly lay a piece of foil over loosely for the last fifteen minutes

Cool and Enjoy:

Allow the baked bread to rest in its pan for ten minutes then transfer to a wire rack to cool fully. Slicing too soon might make it gummy so wait until it is just barely warm

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I absolutely love how the cream cheese layer stays rich even after baking. Blueberries were always a treat in our house growing up so this recipe brings back memories of summers spent picking them with my family.

Storage Tips

If you have leftovers store slices in an airtight container in the fridge. They stay fresh for up to four days. The bread also freezes well wrap portions tightly to avoid freezer burn then thaw overnight in the fridge for a special treat any day.

Ingredient Substitutions

If you cannot find fresh blueberries use frozen ones straight from the freezer but make sure to toss them in flour to prevent discoloration and sinking. For a citrusy twist stir a teaspoon of lemon zest into the batter. Neufchatel cheese may be swapped for cream cheese but expect a slightly lighter texture.

Serving Suggestions

Serve thick slices slightly warmed on their own for breakfast or with a smear of extra cream cheese. At brunch offer alongside scrambled eggs and bacon. For dessert try a drizzle of lemon glaze over the loaf or top a slice with a scoop of vanilla ice cream.

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Cultural Note

Quick breads like this have become staples at American gatherings from potlucks to holiday brunches because they are adaptable and easy to make. Blueberries are native to North America and pair wonderfully with rich dairy based fillings creating that classic combination we all know and love.

Recipe FAQs

→ How do I keep blueberries from sinking in the batter?

Toss the blueberries in a tablespoon of flour before gently folding them into the batter. This helps them stay suspended while baking.

→ Can I use frozen blueberries instead of fresh?

Yes, both fresh and frozen blueberries work well. If using frozen, do not thaw before adding to the batter.

→ What is the best way to check if the bread is done?

Insert a toothpick into the center; if it comes out clean or with only a few moist crumbs, the bread is ready to be removed from the oven.

→ How should I store the bread to keep it fresh?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Can I substitute the buttermilk with regular milk?

Yes, regular milk can be used, but buttermilk offers extra tenderness and a subtle tang to the loaf.

→ How can I prevent the top from over-browning while baking?

If the top browns too quickly, tent the loaf with aluminum foil during the last 15 minutes of baking to ensure even color.