Blueberry Cream Cheese Bread Recipe: A Moist and Delicious Treat

If you love the combination of sweet, juicy blueberries and rich, creamy cheesecake, then this Blueberry Cream Cheese Bread is the perfect treat for you! This homemade bread is incredibly moist, bursting with blueberry flavor, and features a luscious cream cheese layer that takes it to the next level. Whether you’re enjoying it for breakfast, brunch, or dessert, this easy-to-make loaf will quickly become a favorite in your household.

Why You’ll Love This Recipe

✔ Easy to Make – Simple ingredients and straightforward steps make this recipe beginner-friendly. ✔ Moist and Flavorful – The combination of butter, milk, and cream cheese keeps the bread soft and tender. ✔ Perfect for Any Occasion – Enjoy it as a breakfast treat, an afternoon snack, or a dessert after dinner. ✔ Make-Ahead Friendly – This bread stores well and tastes even better the next day!

Ingredients You’ll Need

For the Bread:

• 1 3/4 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 milk (or buttermilk)
• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Make the Bread Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large bowl, beat the softened butter and sugar using an electric mixer until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
5. Gently fold in the floured blueberries.

3. Make the Cream Cheese Filling

1. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

4. Assemble the Bread

1. Pour half of the bread batter into the prepared loaf pan and spread it evenly.
2. Spread the cream cheese mixture evenly over the batter.
3. Top with the remaining batter, carefully spreading it to cover the cream cheese layer.

5. Bake

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it loosely with aluminum foil during the last 15 minutes of baking.

6. Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips for the Best Blueberry Cream Cheese Bread

✔ Use Fresh or Frozen Blueberries – If using frozen blueberries, don’t thaw them to avoid extra moisture in the batter. ✔ Room Temperature Ingredients – Ensure butter, eggs, and cream cheese are at room temperature for a smoother batter. ✔ Don’t Overmix the Batter – Overmixing can lead to dense bread instead of a soft and fluffy texture. ✔ Proper Storage – Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Serving Suggestions

• With a cup of coffee or tea – Perfect for breakfast or an afternoon snack.
• Drizzled with honey or maple syrup – Adds extra sweetness and moisture.
• Toasted with butter – Enhances the richness of the bread.
• Served with fresh berries – Complements the blueberry flavor beautifully.

Frequently Asked Questions

Can I Use a Different Fruit?

Yes! You can substitute blueberries with raspberries, blackberries, or chopped strawberries.

Can I Freeze This Bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What If I Don’t Have Buttermilk?

No worries! Make a homemade buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

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