Print

Blueberry Cream Cheese Bread Loaf

Two close-up slices of moist Blueberry Cream Cheese Bread Loaf showing bright yellow cake, purple blueberries, and white cream cheese swirls.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a moist, sweet bread loaf featuring a tangy cream cheese swirl filling and fresh blueberries.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon zest (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth.
  7. Pour half of the batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter. Pour the remaining batter over the top.
  8. Use a knife or skewer to gently swirl the layers together to create a marbled effect.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw them; toss them lightly in one tablespoon of flour before folding them into the batter to prevent sinking.
  • For a glaze, mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract. Drizzle over the cooled loaf.
  • Store leftovers tightly wrapped at room temperature for up to 3 days.

Nutrition

Find it online: https://savorandpin.com/blueberry-cream-cheese-bread-loaf-recipe/