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Ultimate Moist Blueberry Cream Cheese Bread Recipe with Tangy Swirl

Close-up of a thick slice of Blueberry Cream Cheese Bread showing moist crumb, purple blueberries, and cream cheese pockets.
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Make this bakery-style Blueberry Cream Cheese Bread for a moist, tender loaf perfect for breakfast or brunch. It features fresh blueberries and a rich, tangy cream cheese swirl.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for cream cheese filling)
  • 1 large egg yolk (for cream cheese filling)
  • 1/2 teaspoon vanilla extract (for cream cheese filling)
  • 1 tablespoon all-purpose flour (for cream cheese filling)
  • 1 tablespoon milk (for optional glaze)
  • 1/2 cup powdered sugar (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the sour cream or yogurt, mixing until just combined. Do not overmix.
  6. Gently fold the dry ingredients into the wet ingredients until just combined.
  7. In a separate small bowl, gently toss the blueberries with 1 tablespoon of flour to prevent sinking. Fold the floured blueberries into the batter.
  8. Prepare the cream cheese filling: Beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  9. Pour half of the blueberry batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture evenly over the batter. Top with the remaining blueberry batter.
  10. Use a knife or skewer to gently swirl the cream cheese layer through the batter a few times to create a marbled effect.
  11. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  12. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  13. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • If you use frozen blueberries, do not rinse or thaw them before tossing them in flour and folding them into the batter.
  • For the best cream cheese swirl, ensure your cream cheese is fully softened to room temperature.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://delishcraze.com/blueberry-cream-cheese-bread/