Blueberry Cream Cheese Bread
What makes this blueberry loaf stand out is the layer of cream cheese folded right into the batter. It adds a subtle richness that balances the tartness of the fresh berries, creating a flavor combination that’s both refreshing and decadent.
Equipment
- Loaf Pan (9x5 inch)
- Mixing Bowls
- Electric mixer or hand mixer
- Spatula
- Measuring Cups & Spoons
- Cooling Rack
- Optional: Parchment Paper
Ingredients
For the Blueberry Cream Cheese Bread:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen blueberries
For the Cream Cheese Swirl:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
Prep Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter or nonstick spray.
- Optional pro tip: Line the pan with parchment paper for easy removal and cleaner edges.
Mix the Dry Ingredients
- In a medium bowl, whisk together 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Make sure everything is evenly combined—no clumps!
- Pro tip: Sifting the flour can make the loaf extra tender.
Make the Cream Cheese Swirl
- In a separate bowl, beat 8 oz softened cream cheese with ¼ cup sugar until smooth.
- Add 1 egg and ½ tsp vanilla extract, and continue beating until fully combined.
- Pro tip: Use room-temperature cream cheese; it blends easier and prevents lumps.
Mix the Wet Ingredients for the Loaf
- In a large bowl, cream ½ cup softened butter with ¾ cup sugar until light and fluffy (about 2–3 minutes).
- Beat in 2 eggs, one at a time, then stir in 1 tsp vanilla extract.
- Fold in ½ cup sour cream until smooth and well combined.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula.
- Mix until just combined—don’t overmix or the loaf can get dense.
Fold in the Blueberries
- Gently fold in 1 cup of fresh or frozen blueberries.
- Pro tip: Toss the berries in a teaspoon of flour before folding; it prevents them from sinking to the bottom.
Assemble the Loaf
- Pour half of the batter into the prepared loaf pan.
- Spread the cream cheese mixture evenly over the batter.
- Top with the remaining batter, gently smoothing it out.
- Optional: Swirl a knife lightly through the top for a marbled effect.
Bake to Perfection
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Check at 50 minutes—ovens vary, and you don’t want the top to over-brown.
- Pro tip: If the top starts browning too fast, loosely cover with foil for the remaining baking time.
Cool and Slice
- Let the loaf cool in the pan for 10–15 minutes.
- Carefully transfer to a cooling rack to cool completely before slicing.
- Pro tip: Slicing too early can make the bread crumbly; patience pays off here!
Notes
Nutritional Value (Per Slice – Approximate)
- Calories: 280–320 kcal
- Carbohydrates: 32g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 8g
- Sugar: 18g
- Fiber: 1–2g
- Sodium: 220mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.