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Sspoonandsizzle Kitchen PrintMade for the kitchen
Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread

A soft and moist blueberry loaf with a rich cream cheese swirl in the center. This homemade bread combines juicy blueberries, tender vanilla batter, and creamy filling for a bakery-style treat.

Prep Time25 minutes
Cook Time55–65 minutes
Total Time1 hour 30 minutes
Servings10 slices
Course: Breakfast, Snack, Dessert Cuisine: American Calories: 320 Difficulty: BeginnerDiet: Vegetarian

Ingredients

Cream Cheese Filling
8 ounces softened cream cheese
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Blueberry Bread Batter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
½ cup melted butter or neutral oil
½ cup milk
1 teaspoon vanilla extract
1½ cups fresh blueberries
1 tablespoon flour for coating blueberries

Equipment

  • 9×5 inch loaf pan
  • Mixing bowls
  • Hand mixer or electric mixer
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Parchment paper
  • Wire cooling rack

Method

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
  2. Beat softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  3. Whisk flour, baking powder, and salt together in a separate bowl.
  4. Mix sugar, eggs, melted butter or oil, milk, and vanilla extract until combined.
  5. Add the wet ingredients into the dry ingredients and stir gently until the batter comes together.
  6. Coat blueberries with flour and fold them gently into the batter to prevent sinking.
  7. Spread half of the batter into the prepared loaf pan, add the cream cheese filling, and cover with the remaining batter.
  8. Bake for 55–65 minutes until the top is golden and a toothpick inserted into the bread portion comes out clean.
  9. Cool the loaf in the pan for 15 minutes, then transfer it to a wire rack and cool completely before slicing.
  10. Store leftover bread in an airtight container in the refrigerator for up to 5 days.

Chef’s Notes

  • Use room-temperature cream cheese for a smoother filling.
  • Frozen blueberries can be used without thawing.
  • Avoid overmixing the batter after adding flour to keep the bread soft.
  • Allow the loaf to cool completely before slicing for cleaner cream cheese layers.
  • Freeze individual slices for up to 3 months for longer storage.