Can I use frozen blueberries?

Yes. Frozen berries work well in Blueberry Cream Cheese Bread . Toss them with flour first so they stay evenly distributed.

Why did my blueberries sink?

That usually happens when the batter is too thin or the berries are too heavy. Coating them lightly with flour helps a lot.

Can I make this ahead of time?

Absolutely. Blueberry Cream Cheese Bread keeps well and is a great make-ahead option for breakfast or brunch.

Can I reduce the sugar?

You can, but keep in mind that sugar affects both flavor and texture. Lowering it too much may change the feel of the loaf.

How do I know when it is done?

Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, Blueberry Cream Cheese Bread is ready.

Can I use a different pan?

A loaf pan works best, but you could also bake this as smaller mini loaves. Just reduce the baking time and keep an eye on the center.

Blueberry Cream Cheese Bread Recipe | Moist Bakery-Style Breakfast Loaf

Description

This Blueberry Cream Cheese Bread brings together a soft, buttery crumb, juicy blueberries, and a rich cream cheese layer for a loaf that tastes bakery-made but feels easy enough for any home baker. It is sweet, creamy, and perfect for breakfast, snacking, or a cozy dessert.

Ingredients

Scale

8 ounces softened cream cheese
1/4 cup sugar, for the cream cheese layer
1 egg, for the cream cheese layer
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted butter
1 cup sugar, for the batter
2 eggs, for the batter
1 teaspoon vanilla extract
1 to 1.5 cups fresh or frozen blueberries

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Instructions

Preheat the oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it well or lining it with parchment paper so the loaf releases easily after baking.
Make the cream cheese mixture. In a medium bowl, beat the softened cream cheese and 1/4 cup sugar together until the mixture looks smooth and creamy. Add 1 egg and continue mixing until everything blends into a silky filling. Set this bowl aside for later.
Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps distribute the leavening evenly so the bread rises properly.
Mix the wet ingredients. In a separate bowl, stir together the melted butter, 1 cup sugar, and 2 eggs until the mixture becomes smooth. Add the vanilla extract and mix again until the flavor is evenly incorporated.
Bring the batter together. Pour the wet mixture into the dry ingredients and fold gently until just combined. Stop mixing as soon as the flour disappears. A few small lumps are completely fine and actually help keep the loaf tender.
Add the blueberries. Gently fold the blueberries into the batter. If you are using frozen berries, work quickly so they do not bleed too much color into the mixture. For best results, toss frozen blueberries in a little flour before adding them.
Assemble the loaf. Spoon half of the batter into the prepared loaf pan and spread it into an even layer. Next, add the cream cheese mixture over the batter and smooth it out. Finish by spooning the remaining batter over the top, covering the cream cheese layer as evenly as possible.
Bake the bread. Place the loaf pan in the preheated oven and bake for about 60 to 70 minutes. The top should turn golden, and a toothpick inserted into the center should come out clean. If the top browns too fast before the center finishes baking, loosely cover the loaf with aluminum foil.
Cool the bread. Once baked, remove the pan from the oven and let the bread rest in the pan for about 10 minutes. After that, lift it out carefully and transfer it to a wire rack so it can cool completely before slicing.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Breakfast

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15 g
Sodium: 200 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 50 mg