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Blueberry Cream Cheese Bread Loaf: A Moist, Homemade Recipe

A close-up of a sliced blueberry cream cheese bread loaf showing the yellow cake, purple blueberries, and white cream cheese swirl.
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Follow this simple, tested recipe to bake a delicious, moist blueberry cream cheese bread loaf featuring a sweet cream cheese swirl.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and 1 cup of sugar 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 ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the blueberries.
  6. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons of sugar, egg yolk, and 1/2 teaspoon of vanilla extract until smooth.
  7. Pour half of the blueberry batter into the prepared loaf pan. Drop spoonfuls of the cream cheese filling over the batter. Pour the remaining batter on top.
  8. Use a knife or skewer to gently swirl the cream cheese mixture through the batter a few times to create a marble effect.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • If you use frozen blueberries, do not thaw them first; toss them with one teaspoon of flour before folding them into the batter to prevent sinking.
  • For an extra sweet topping, mix 1/2 cup powdered sugar with 1 tablespoon of milk and drizzle over the cooled loaf.
  • This sweet breakfast bread loaf freezes well once completely cooled. Wrap tightly in plastic wrap and foil.

Nutrition

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