Blueberry Cream Cheese Bread Recipe
Try this Blueberry Cream Cheese Bread Recipe using blueberries, cream cheese, flour, eggs, and vanilla for a moist, cozy homemade treat.
Equipment
- Mixing bowls (one large, one medium)
- Hand mixer or whisk
- Measuring cups and spoons.
- Rubber spatula
- Loaf pan (9x5 inch)
- Parchment paper (optional but helpful)
- Cooling rack
Ingredients
For the Bread Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- ½ cup milk or buttermilk
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ¼ cups blueberries fresh or frozen
- 1 tablespoon flour for coating blueberries
For the Cream Cheese Layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper if desired.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly pale. Add milk, oil, and vanilla. Stir until combined.
- Gently fold the dry ingredients into the wet ingredients just until no dry streaks remain. Do not overmix.
- Toss blueberries with 1 tablespoon flour to prevent sinking. Fold them gently into the batter.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Pour half the bread batter into the prepared pan. Spoon the cream cheese mixture evenly over the batter. Top with remaining batter.
- Use a knife to gently swirl if desired, or leave it layered.
- Bake for 50–60 minutes, tenting loosely with foil after 40 minutes if the top browns too quickly.
- Let cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.