Here’s a delicious Blueberry Cream Cheese Bread recipe—moist, sweet, and perfect for breakfast or dessert. 🫐🍞
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or yogurt
- 1 cup fresh or frozen blueberries
For the Cream Cheese Filling
- 4 oz (115 g) cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and set aside.
2. Prepare the Cream Cheese Filling
- Mix cream cheese, sugar, and vanilla in a small bowl until smooth. Set aside.
3. Make the Bread Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until creamy.
- Add eggs one at a time, then vanilla.
- Stir in sour cream.
- Gently fold in flour mixture until just combined.
- Fold in blueberries carefully to avoid breaking them.
4. Assemble the Bread
- Pour half the batter into the prepared pan.
- Spread cream cheese mixture over the batter.
- Top with the remaining batter.
- Optional: swirl lightly with a knife for a marbled effect.
5. Bake
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
6. Serve
- Slice and enjoy plain or with a light dusting of powdered sugar.
Tips
- Frozen blueberries: Do not thaw—toss in a little flour to prevent sinking.
- Extra flavor: Add lemon zest to the batter or cream cheese filling.
- Storage: Keep covered at room temperature for 2–3 days, or refrigerate for up to a week.
I can also provide a gluten-free or streusel-topped version if you want a variation for extra flavor and texture.
Do you want me to give that version?
