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Ultra-Moist Blueberry Cream Cheese Swirl Bread

A close-up of a slice of Blueberry Cream Cheese Bread showing a rich cream cheese swirl and juicy blueberries.
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Bake this soft, tender loaf featuring sweet blueberries and a tangy cream cheese swirl. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon zest (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 2 tablespoons milk (for filling)
  • Optional: 1/2 cup powdered sugar mixed with 1 tablespoon milk for glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, mix the sour cream and 1/2 cup milk. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the blueberries.
  6. Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth. Mix in the 1/4 cup flour and 2 tablespoons milk until just smooth.
  7. Pour half of the blueberry batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese mixture over the batter. Pour the remaining blueberry batter over the top.
  8. Use a knife or skewer to gently swirl the cream cheese layer into the batter to create a marbled effect.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  11. If using, drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • For best results with the blueberries, gently toss them with one tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf.
  • This moist blueberry loaf recipe tastes excellent the next day, making it a great make-ahead breakfast option.
  • If you prefer a tangier flavor profile, add 1 teaspoon of lemon zest to the main batter as well.

Nutrition

Find it online: https://www.unfoldrecipes.com/blueberry-cream-cheese-bread-recipe/