Blueberry Cream Cheese Bread (Print Version)
Soft loaf filled with blueberries and a creamy layer. Ideal for breakfast or a comforting sweet bite.
# Ingredients:
→ For the Bread
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
3/4 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup milk (or buttermilk)
10 -
1 cup fresh or frozen blueberries, tossed in 1 tablespoon flour to prevent sinking
→ For the Cream Cheese Filling
11 -
8 oz cream cheese, softened
12 -
1/4 cup granulated sugar
13 -
1 large egg
14 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier removal.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined. Fold in the floured blueberries gently.
03 -
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
04 -
Pour half of the bread batter into the prepared loaf pan and spread it evenly. Then, spread the cream cheese mixture evenly over the batter. Top with the remaining batter, carefully spreading it to cover the cream cheese layer.
05 -
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it loosely with aluminum foil during the last 15 minutes of baking.
06 -
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
# Helpful Notes:
01 -
Tossing the blueberries in flour prevents them from sinking to the bottom of the loaf during baking.