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BLUEBERRY CREAM CHEESE BREAD

BLUEBERRY CREAM CHEESE BREAD

The ultimate treat for any occasion, offering a delightful balance of sweet berries and tangy cream cheese for a truly satisfying bake. This recipe is incredibly useful for everything from breakfast to dessert, providing a simple yet impressive way to elevate your baking game.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Breakfast, Brunch, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar divided
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
Fruit
  • 1 1/2 cups blueberries fresh or frozen

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • - Knife
  • Skewer
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your beautiful BLUEBERRY CREAM CHEESE BREAD doesn’t stick.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
    2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  3. In a large bowl, cream together the softened butter and 1/2 cup of the granulated sugar until light and fluffy, about 3-4 minutes. This is the foundation of our tender bread.
    1/2 cup unsalted butter, 1 cup granulated sugar
  4. Beat in the two large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    2 large eggs, 1 teaspoon vanilla extract
  5. Gradually add the milk to the butter mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can result in a tough loaf.
    1/2 cup milk, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  6. In a separate small bowl, beat the softened cream cheese with the remaining 1/2 cup of granulated sugar until smooth and creamy.
    8 ounces cream cheese, 1 cup granulated sugar
  7. Spoon half of the batter into the prepared loaf pan, spreading it evenly. Dollop half of the cream cheese mixture over the batter. Gently drop or spoon the blueberries over the cream cheese layer.
    1 1/2 cups blueberries, 8 ounces cream cheese, 1 cup granulated sugar
  8. Spoon the remaining batter over the blueberries, trying to cover as many as possible. Dollop the remaining cream cheese mixture on top.
    8 ounces cream cheese, 1 cup granulated sugar
  9. Using a knife or a skewer, gently swirl the cream cheese into the batter. Don't over-swirl; you want distinct ribbons of cream cheese throughout the BLUEBERRY CREAM CHEESE BREAD.
  10. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, you can loosely tent it with foil.
  11. Let the BLUEBERRY CREAM CHEESE BREAD cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows it to set up properly.

Notes

Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat slices in a toaster oven or conventional oven.
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