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Blueberry Cream Cheese Bread

A delightful and fluffy bread infused with creamy swirls and bursting with blueberries, perfect for family gatherings or cozy evenings at home.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup milk (or your choice of plant-based milk)
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ½ teaspoon vanilla extract
Filling Ingredients
  • 1 cup fresh or frozen blueberries
  • 8 oz. cream cheese, softened

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, melted butter, and eggs until smooth, and add the vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
  5. In a separate bowl, beat the softened cream cheese until creamy.
Assembly and Baking
  1. Spread half of the batter into the bottom of the prepared loaf pan.
  2. Layer with half of the blueberries and half of the cream cheese mixture.
  3. Repeat with the remaining batter, blueberries, and cream cheese, swirling gently with a knife for a marbled effect.
  4. Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

You can substitute all-purpose flour for whole wheat flour for a healthier option. For a dairy-free version, use plant-based cream cheese and milk. Make sure ingredients are at room temperature for a fluffier texture. Store leftovers in an airtight container for up to 5 days in the refrigerator or freeze slices for up to 2 months.