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Blueberry Cream Cheese Bread – Soft, Sweet, and Irresistible

Blueberry Cream Cheese Bread – Soft, Sweet, and Irresistible
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This Blueberry Cream Cheese Bread is a moist, tender loaf bursting with fresh blueberries and a luscious cream cheese layer. It’s the perfect balance of sweet and tangy, making it a delightful treat for breakfast, brunch, or dessert. With its soft texture and irresistible flavor, this homemade bread is a must-try for any blueberry lover!

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)Cream Cheese Filling:
    • 4 ounces cream cheese, softened
    • 1/4 cup granulated sugar
    • 1 egg yolk
    • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  4. Add the Buttermilk and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth.
  6. Assemble the Bread: Pour half of the batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter. Sprinkle with half of the blueberries. Pour the remaining batter on top and gently spread it out. Scatter the remaining blueberries on top.
  7. Bake: Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Tossing the blueberries in flour prevents them from sinking to the bottom of the loaf.
  • If using frozen blueberries, do not thaw them before adding to the batter.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • This bread freezes well! Wrap it tightly in plastic wrap and freeze for up to 3 months.

Nutrition

Find it online: https://cookedbyandy.com/blueberry-cream-cheese-bread-soft-sweet-and-irresistible/