Description
This Blueberry Cream Cheese Bread is a delightful, moist, and tender quick bread featuring a luscious cream cheese swirl and bursts of fresh blueberries. Perfect for breakfast, brunch, or a sweet snack, it combines the tartness of blueberries with the rich, creamy filling for a balanced, irresistible treat.
Ingredients
Scale
Batter Ingredients
- 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 Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Make cream cheese filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract together until smooth and creamy. Set this mixture aside for layering later.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix wet ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and buttermilk until well combined and smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the batter, ensuring even distribution without breaking the berries.
- Layer batter and cream cheese filling: Pour half of the batter into the prepared loaf pan, spread the cream cheese mixture evenly over it, then carefully top with the remaining batter, gently smoothing the top.
- Bake the bread: Bake for 55-65 minutes, placing the pan in the preheated oven. If the top starts to brown too quickly, tent it with aluminum foil during the last 10-15 minutes of baking. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. Serve and enjoy your delicious Blueberry Cream Cheese Bread.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture in the batter.
- Make sure the cream cheese is softened for easier mixing and a smoother filling.
- To prevent the bread from browning too fast, cover loosely with foil towards the end of baking.
- For a firmer crust, bake a few minutes longer but watch closely to avoid drying out.
- The bread is best eaten within 2-3 days or can be frozen for up to 2 months.
