Oh yes—blueberry cream cheese bread is pure indulgence: moist, fruity, and a creamy surprise in every bite. Here’s a reliable recipe:
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen blueberries (toss frozen in a little flour to prevent sinking)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- ¼ cup sugar
- 1 tsp vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tsp milk or lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Make the cream cheese filling:
- Beat cream cheese, sugar, and vanilla until smooth. Set aside.
- Mix the batter:
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, then vanilla and sour cream.
- Gently fold in dry ingredients until just combined.
- Fold in blueberries carefully.
- Assemble the bread:
- Pour half the batter into the loaf pan.
- Spoon cream cheese filling over the batter.
- Top with remaining batter and gently swirl with a knife.
- Bake:
- 50–60 minutes, or until a toothpick in the center comes out clean (avoid the cream cheese swirl).
- Let cool in pan 10 minutes, then transfer to a wire rack.
- Optional glaze:
- Mix powdered sugar with milk or lemon juice. Drizzle over cooled bread.
Tips
- Frozen blueberries work perfectly, just don’t thaw.
- For extra flavor, add 1 tsp lemon zest to the batter.
- This bread keeps well at room temp for 2 days or in the fridge for up to a week.
If you want, I can give a “quick, less sweet, breakfast-friendly version” that’s lighter but still has that creamy swirl—perfect with coffee.
Do you want me to do that?
