🫐🍞 Blueberry Cream Cheese Bread
Moist, tender quick bread swirled with a creamy cheesecake layer and bursting with juicy blueberries — perfect for breakfast or dessert.
🛒 Ingredients (1 loaf)
For the Bread
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup milk or buttermilk
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2️⃣ Make Cream Cheese Mixture
Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
3️⃣ Prepare Bread Batter
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar, eggs, oil, milk, and vanilla.
- Gradually combine dry ingredients into wet mixture.
- Gently fold in blueberries (toss in a little flour first to prevent sinking).
4️⃣ Layer & Swirl
- Pour half the batter into the loaf pan.
- Spread cream cheese mixture evenly over it.
- Top with remaining batter.
- Use a knife to gently swirl for a marbled effect.
5️⃣ Bake
Bake 50–60 minutes, or until a toothpick inserted in the bread portion comes out clean.
6️⃣ Cool
Let cool in pan 10–15 minutes, then transfer to a wire rack.
🌟 Tips
- Sprinkle coarse sugar on top before baking for a bakery-style crust.
- Add lemon zest for a bright flavor boost.
- Store in refrigerator up to 4 days due to cream cheese layer.
This bread is rich yet fruity — perfect with coffee or tea.
If you’d like, I can also share a streusel-topped version for extra crunch.