A beautifully baked Blueberry Cream Cheese Bread loaf, perfectly golden brown with a visible cream cheese swirl and juicy blueberries peeking through the top. It is sliced on a clean wooden cutting board, placed on marble countertops, with natural morning light streaming in from an east window. Soft shadows are cast, highlighting the warm tones. Fresh green herbs are visible in a ceramic bowl in the background, creating a clean and tidy presentation. NO HANDS.

The Best Blueberry Cream Cheese Bread: Our Favorite Loaf!

ByMaya
A close-up, slightly angled side view of a slice of the baked Blueberry Cream Cheese Bread. The slice clearly shows the moist texture of the bread, the distinct swirl of cream cheese, and the vibrant blueberries. It is presented on a minimalist white plate, resting on the same wooden cutting board on marble countertops. Natural morning light from the east window illuminates the scene, creating soft shadows and warm tones. Fresh herbs are subtly in the soft-focus background, maintaining a clean and tidy presentation. NO HANDS.

Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread – There are some recipes that just weave themselves into the very fabric of your home, becoming more than mere instructions on a page – they become cherished kitchen adventures. For us, that’s undeniably our Blueberry Cream Cheese Bread, a loaf whose origin story began one crisp Saturday morning years ago when a bounty of fresh blueberries practically begged to be combined with a lonely block of cream cheese. What started as a simple, whimsical experiment quickly blossomed into an absolute family obsession, filling our home with the most incredible, comforting aroma and a promise of pure deliciousness.

This isn’t one of those overly complicated baking projects; it’s real talk, a surprisingly simple process yielding a truly show-stopping loaf every single time. Every bite offers a tender crumb, bursting with sweet-tart blueberries and a dreamy, tangy cream cheese ribbon, all kissed with that comforting homemade goodness – the kind of treat that rivals even our beloved pumpkin streusel bread for a cozy morning. Whether you’re enjoying it with a quiet cup of coffee or serving it at a lively brunch alongside other delights like black raspberry lemon shortbread cookies, you’ll quickly understand why this recipe became a staple in our kitchen’s story.

Blueberry Cream Cheese Bread: Our Favorite Loaf!
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Blueberry Cream Cheese Bread: Our Favorite Loaf!

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A tender, moist quick bread swirled with sweet cream cheese and bursting with juicy blueberries. Perfect for breakfast, brunch, or a delightful dessert!

Ingredients

  • For the Bread:

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 large egg, room temperature

  • 1/2 cup milk (whole or 2%)

  • 1/4 cup vegetable oil (or melted unsalted butter)

  • 1 teaspoon vanilla extract

  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

  • For the Cream Cheese Filling:

  • 4 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 large egg yolk

  • 1/2 teaspoon vanilla extract

  • For the Optional Streusel Topping:

  • 1/4 cup all-purpose flour

  • 2 tablespoons granulated sugar

  • 1/4 teaspoon ground cinnamon

  • 2 tablespoons unsalted butter, cold and cubed

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
  • In a large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt. Set aside.
  • In a separate medium bowl, whisk together the egg, milk, vegetable oil, and 1 teaspoon vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix; a few lumps are okay.
  • Gently fold in the blueberries. If using frozen, add them directly from the freezer.
  • To make the cream cheese filling, combine the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract in a small bowl. Beat with a fork or small whisk until smooth and creamy.
  • Pour half of the bread batter into the prepared loaf pan and spread evenly.
  • Dollop spoonfuls of the cream cheese mixture over the batter in the pan. Use a knife or a skewer to gently swirl the cream cheese into the batter, being careful not to overmix.
  • Spoon the remaining bread batter over the cream cheese layer and gently spread.
  • If using the optional streusel, combine streusel flour, sugar, and cinnamon in a small bowl. Cut in cold butter with your fingers or a pastry blender until crumbly. Sprinkle evenly over the top of the batter.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center (avoiding the cream cheese swirl) comes out clean. If the top browns too quickly, tent loosely with foil.
  • Let the bread cool in the pan on a wire rack for 15-20 minutes before carefully removing it from the pan to cool completely before slicing and serving.

Notes

    • The Secret to No-Bleed Blueberries: If you’re using fresh blueberries and want to prevent them from bleeding into your batter too much, lightly toss them with a tablespoon of flour before folding them into the batter. This trick helps them hold their shape and color beautifully.
    • Cream Cheese Swirl Perfection: Don’t overdo the swirling! Just a few gentle passes with a knife or skewer are enough to create that beautiful marbled effect. Too much mixing can cause the cream cheese to disappear or sink.
    • Storage Savvy: This bread stays wonderfully moist for days! Store any leftovers tightly wrapped in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes beautifully for longer storage – just wrap it well and thaw at room temperature.

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