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Moist Blueberry Cream Cheese Bread: Easy Quick Bread Recipe

Close-up of a moist slice of Blueberry Cream Cheese Bread showing bright purple blueberries and a cream cheese swirl.
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Make this moist and tender Blueberry Cream Cheese Bread loaf. It features juicy blueberries and a rich, tangy cream cheese swirl, perfect for breakfast, brunch, or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • Zest of 1 lemon
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice (for filling)
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk (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, 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 the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  6. Gently fold the blueberries into the batter.
  7. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon juice until smooth.
  8. Pour half of the blueberry batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter. Pour the remaining batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the cream cheese mixture through the batter to create a marbled effect.
  10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  12. If using the glaze, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Drizzle over the cooled loaf before slicing and serving.

Notes

  • For frozen blueberries, do not thaw them; toss them lightly in a teaspoon of flour before adding them to the batter to prevent sinking.
  • This tender breakfast bread tastes excellent served the day after baking.
  • You can substitute sour cream for the milk for an even moister loaf.

Nutrition

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