Description
This Blueberry Cream Cheese Bread is a delightful blend of moist, tender bread infused with fresh blueberries and a rich, creamy vanilla-scented cream cheese swirl. Perfect for breakfast, brunch, or an indulgent snack, this loaf combines a soft crumb with bursts of juicy berries and a luscious cream cheese filling.
Ingredients
Scale
Bread Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
- Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese, ¼ cup sugar, 1 large egg, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Set aside for later layering.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter with ¾ cup sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet, alternating with the milk or buttermilk. Start and end with dry ingredients, mixing just until combined to avoid overmixing.
- Fold in Blueberries: Gently fold the blueberries, which have been coated in 1 tablespoon of flour to keep them from sinking, into the batter.
- Assemble the Bread: Pour half of the prepared bread batter into the loaf pan, smoothing it evenly.
- Add Cream Cheese Layer: Spread the cream cheese filling evenly over the batter layer.
- Top with Remaining Batter: Spoon the remaining batter over the cream cheese layer and smooth gently to cover.
- Create a Marble Effect: Using a knife or skewer, gently swirl the cream cheese filling into the batter to create a beautiful marbled pattern.
- Bake: Place in the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Shield if Needed: If the top browns too quickly during baking, tent the loaf loosely with aluminum foil and continue baking until done.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Once cooled, slice and serve this moist, creamy, and fruit-filled bread to enjoy its full flavor and texture.
Notes
- Coating the blueberries with flour helps prevent them from sinking to the bottom of the bread during baking.
- If using frozen blueberries, do not thaw before adding to the batter to reduce bleeding of color.
- Ensure the cream cheese and butter are softened for easy mixing and a smooth texture.
- Use a toothpick or skewer to test for doneness; moist crumbs on the toothpick are normal due to the creamy filling.
- Store leftovers wrapped tightly at room temperature for 2 days or refrigerate up to 5 days.
- This bread can also be frozen wrapped well for up to 3 months; thaw before serving.
