Description
This Blueberry Cream Cheese Bread is moist, rich, and bursting with fresh blueberries and a creamy cheesecake-like swirl. It’s perfect for breakfast, brunch, or a sweet afternoon treat. Serve it warm with a cup of coffee or tea!
Ingredients
Units
Scale
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1/3 cup milk
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Cream Cheese Swirl:
- 4 oz (115g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Instructions
Step 1: Preheat & Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Make the Cream Cheese Mixture
- In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
Step 3: Make the Batter
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, then mix in vanilla, sour cream, and milk.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in blueberries.
Step 4: Layer & Swirl
- Pour half of the batter into the prepared pan.
- Spoon the cream cheese mixture over the batter and gently spread it out.
- Top with the remaining batter and lightly swirl with a knife for a marbled effect.
Step 5: Bake
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Serve & Enjoy
- Slice and serve warm or at room temperature.
Notes
- Frozen Blueberries: Do not thaw before adding to the batter.
- Storage: Store in an airtight container for 3 days at room temp or refrigerate for up to 5 days.
- Make It Sweeter: Add a powdered sugar glaze for extra sweetness.