Description
Blueberry Cream Cheese Bread is a moist, rich, and irresistibly tender quick bread that combines the tart sweetness of fresh blueberries with the creamy decadence of cream cheese. Perfect for breakfast, brunch, or an afternoon snack, this bread is a crowd-pleaser that feels fancy yet is simple to make. With its buttery crumb, bursts of juicy blueberries, and a hint of vanilla, this bread is ideal for anyone craving comfort in a slice.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole milk preferred)
- 1½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
Ingredient Highlights
- Cream Cheese: Adds a luxurious richness and helps create an incredibly moist crumb.
- Blueberries: Provide natural sweetness and a pop of tart flavor. Both fresh and frozen work beautifully.
- Butter: Enhances the bread’s flavor while contributing to its tender texture.
- Vanilla Extract: Complements the blueberries and adds depth to the overall flavor profile.
Instructions
Prepare the Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Milk and Dry Ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter.
Bake the Bread:
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
- Cool: Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer it to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
Nutrition
- Calories: 200-220 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 5g