Description
Delight in this moist and tender Blueberry Cream Cheese Bread, featuring a luscious cream cheese swirl baked into a flavorful batter studded with fresh blueberries. Perfect for breakfast, snack, or dessert, this loaf combines the tanginess of cream cheese with sweet bursts of berry goodness, all baked to golden perfection.
Ingredients
Scale
Bread Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or lining it with parchment paper for easy removal of the bread.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside this luscious mixture.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, packed brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth. Pour this wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix for a tender crumb.
- Add Blueberries: Carefully fold in the fresh or frozen blueberries into the batter, distributing them evenly without breaking the berries.
- Layer Batter and Swirl: Pour half of the batter into the prepared loaf pan, spreading it evenly. Spoon the cream cheese mixture evenly over this layer, then carefully cover with the remaining batter, smoothing the top.
- Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. If the top of the bread begins to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh or frozen blueberries directly from the freezer—do not thaw frozen berries to prevent color bleeding and excess moisture in the batter.
- For an extra touch, sprinkle some coarse sugar on top before baking for a slight crunch.
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
- This bread also freezes well; wrap tightly in plastic wrap and foil, and thaw overnight in the fridge before serving.
