Blueberry Cream Cheese Bread Recipe (Print Version)
# Ingredients:
→ Bread Base
01 -
1¾ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup unsalted butter, softened
06 -
¾ cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
½ cup milk or buttermilk
10 -
1 cup fresh or frozen blueberries (plus 1 tablespoon flour for coating)
→ Cream Cheese Filling
11 -
8 oz cream cheese, softened
12 -
¼ cup granulated sugar
13 -
1 large egg
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easier removal.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy using an electric mixer. Beat in eggs one at a time, then stir in vanilla. Gradually mix in dry ingredients alternating with milk. Fold in floured blueberries gently.
03 -
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
04 -
Pour half the bread batter into the prepared pan. Spread cream cheese mixture evenly over the batter. Top with remaining batter, carefully spreading to cover the cream cheese layer.
05 -
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if top browns too quickly during last 15 minutes.
06 -
Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Store in airtight container at room temperature for up to 3 days or refrigerate for up to 5 days
02 -
Use frozen blueberries directly from freezer - do not thaw
03 -
Can be frozen for up to 3 months - thaw overnight in refrigerator