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Super Soft Blueberry Cream Cheese Bread

Close-up of a moist slice of Blueberry Cream Cheese Bread showing swirls of cream cheese and burst blueberries.
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Create a bakery-style Blueberry Cream Cheese Bread that stays incredibly moist and tender. This easy quick bread features juicy blueberries and a rich, tangy cream cheese swirl in every slice, making it perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 8 ounces cream cheese, softened (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon lemon zest (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. Mix in the sour cream or yogurt until just combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter comes together. Do not overmix.
  5. Gently fold the blueberries into the batter.
  6. Prepare the cream cheese filling: In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth.
  7. Pour half of the blueberry batter into the prepared loaf pan. Dollop the cream cheese mixture evenly over the batter. Top with the remaining blueberry batter.
  8. Use a knife or skewer to gently swirl the cream cheese layer into the batter to create ribbons.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the best cream cheese swirl, drop the filling in dollops rather than pouring it in a stream.
  • If using frozen blueberries, do not rinse or thaw them before adding them to the batter.
  • This tender loaf stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

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