Moist Blueberry Cream Cheese Bread
A moist and tender blueberry cream cheese bread with a luscious cream cheese swirl, perfect for brunch, dessert, or a comforting snack.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 10 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour (or half all-purpose, half whole wheat for a lighter loaf)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) sour cream or Greek yogurt
- ½ cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh or frozen blueberries (do not thaw if frozen)
- 8 oz (225g) cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper.
- Prepare the cream cheese swirl: In a medium bowl, beat softened cream cheese, ⅓ cup sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine the wet ingredients: In another bowl, whisk sugar and eggs until pale and fluffy. Add sour cream (or Greek yogurt), oil or melted butter, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the blueberries gently to avoid crushing them.
- Pour half the batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter, then pour the remaining batter on top. Use a knife or skewer to swirl the cream cheese through the batter.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Use small-curd cream cheese for best texture. For dairy-free, substitute cream cheese and sour cream with coconut-based alternatives. Toss blueberries in flour before folding to prevent sinking. Tent with foil if browning too fast. Cool bread 15 minutes in pan before transferring to rack to avoid sogginess.
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 250
- Fat: 10
- Carbohydrates: 35
- Protein: 4
Keywords: blueberry bread, cream cheese bread, moist bread, quick bread, homemade bread, blueberry cream cheese swirl, easy bread recipe