Here’s a soft, bakery-style Blueberry Cream Cheese Bread 🫐🍞 — moist, lightly sweet, and perfect for breakfast or dessert.
Blueberry Cream Cheese Bread
Ingredients:
Bread Batter
- 1½ cups all-purpose flour
- ¾ cup sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- ½ cup milk
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Cream Cheese Layer
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
Blueberries
- 1½ cups fresh or frozen blueberries
- 1 tbsp flour (to toss berries)
Instructions:
- Preheat oven:
350°F (175°C). Grease or line a 9×5-inch loaf pan. - Prepare blueberries:
Toss blueberries with 1 tbsp flour and set aside. - Make bread batter:
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix egg, milk, oil, and vanilla.
Combine wet and dry ingredients just until mixed. - Make cream cheese layer:
Beat cream cheese, sugar, egg, and vanilla until smooth. - Assemble:
Pour half the bread batter into the pan.
Spoon cream cheese mixture evenly over it.
Sprinkle blueberries on top.
Add remaining bread batter and gently spread. - Bake:
Bake 55–65 minutes, tenting loosely with foil if the top browns too fast.
A toothpick should come out clean from the bread portion (not the cream cheese). - Cool:
Let cool in the pan 15 minutes, then transfer to a rack to cool completely before slicing.
⭐ Tips for best results:
- Frozen blueberries do not need to be thawed.
- For extra flavor, add lemon zest to the batter.
- Chill bread 30 minutes before slicing for clean slices.
Optional glaze (very popular):
Mix ½ cup powdered sugar + 1–2 tbsp milk or lemon juice and drizzle once cooled.
If you’d like, I can also give you a muffin version, streusel-topped version, or a quick 5-ingredient shortcut.
