Here’s a soft, moist Blueberry Cream Cheese Bread — tender vanilla bread swirled with creamy cheesecake filling and bursts of blueberries 🫐🍞
🫐 Blueberry Cream Cheese Bread
🛒 Ingredients (1 loaf)
Cream Cheese Layer
- 8 oz (225g) cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
Bread Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1½ cups fresh or frozen blueberries
- 1 tbsp flour (to toss blueberries)
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan. - Make cream cheese layer
Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside. - Prepare dry ingredients
In a bowl, whisk flour, baking powder, and salt. - Make batter
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk, mixing just until combined.
- Add blueberries
Toss blueberries with 1 tbsp flour (prevents sinking).
Gently fold into batter. - Layer the loaf
- Spread half the batter in the pan.
- Spoon cream cheese mixture evenly on top.
- Add remaining batter and gently smooth.
- Optional: swirl lightly with a knife.
- Bake
Bake 55–65 minutes, or until a toothpick inserted comes out mostly clean (a little cream cheese is fine). - Cool completely before slicing for clean layers.
✨ Optional Add-Ons
- Lemon zest in the batter
- Streusel topping
- Vanilla glaze drizzle
- Use wild blueberries for extra flavor
If you’d like, I can also give you:
- A healthier Greek yogurt version
- A bakery-style crumb-topped version
- A blueberry cream cheese muffin version
- A lemon blueberry version
What are you in the mood for? 😊
