Q1: Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries work perfectly in this recipe. Just toss them in a little flour before folding into the batter to prevent them from sinking.

Q2: How do I prevent the cream cheese layer from sinking?

Spread a thick, even layer of batter on the bottom before adding the cream cheese. Avoid pouring the filling too close to the edges and don’t overmix it into the batter.

Q3: Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Ensure all other ingredients are certified gluten-free as well.

Q4: How should I store leftover blueberry cream cheese bread?

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze slices individually for up to 3 months.

Blueberry Cream Cheese Bread

Name: Blueberry Cream Cheese Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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); 8 oz cream cheese, softened; 1/4 cup granulated sugar (for cream cheese filling); 1 large egg (for cream cheese filling); 1 teaspoon vanilla extract (for cream cheese filling)

Description

A moist and flavorful blueberry cream cheese bread perfect for breakfast or snacking, with a creamy swirl and bursts of juicy blueberries.

Ingredients

Scale

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)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cream cheese filling)
1 large egg (for cream cheese filling)
1 teaspoon vanilla extract (for cream cheese filling)

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Instructions

Preheat your oven to 350°F (175°C), grease a 9×5-inch loaf pan, and line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Alternate adding the dry ingredients and milk into the wet mixture, starting and ending with the flour. Mix until just combined.
Gently fold in the blueberries using a spatula. If using frozen, coat in flour before adding.
In a separate bowl, beat the cream cheese, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy.
Pour half the batter into the loaf pan and spread evenly. Add the cream cheese layer, then top with the remaining batter.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Cover with foil if the top browns too quickly.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

If using frozen blueberries, do not thaw before adding.
Do not overmix the batter to avoid a dense loaf.
Ensure cream cheese and butter are at room temperature for smooth blending.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
You can freeze the bread for up to 3 months; thaw before serving.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Estimated 250-300
Sugar: Estimated 18g
Sodium: Estimated 180mg
Fat: Estimated 14g
Saturated Fat: Estimated 8g
Unsaturated Fat: Estimated 5g
Trans Fat: 0g
Carbohydrates: Estimated 32g
Fiber: 1g
Protein: 4g
Cholesterol: Estimated 50mg