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Blueberry Cream Cheese Bread

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Blueberry cream cheese bread is a tender, moist quick bread filled with juicy blueberries and swirled with a rich, creamy cheesecake-like filling. It’s perfect for breakfast, snack time, or dessert.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes (plus cooling)
  • Yield: 1 loaf (8–10 slices)
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the bread:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup milk or buttermilk
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (no need to thaw)
  • For the cream cheese filling:
  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat eggs, sugar, oil, milk, and vanilla until smooth.
  4. Gently stir the wet mix into the dry ingredients until just combined, then gently fold in the blueberries (tossed in a little flour to prevent sinking).
  5. For the filling, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Pour half the batter into the pan; spoon the cream cheese mixture on top and swirl gently with a knife, then add remaining batter and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Add lemon zest to the batter or cream cheese for brightness.
  • Swap raspberries or blackberries for blueberries.
  • Fold in white chocolate chips for extra richness.
  • Sprinkle cinnamon sugar on top before baking for a sweet crust.

Nutrition