Here’s a delicious recipe for Blueberry Cream Cheese Bread 🍞🫐—soft, sweet, and perfect for breakfast or a snack.
🫐 Ingredients
For the bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sugar
- 2 large eggs
- ½ cup sour cream or plain yogurt
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
For the cream cheese filling:
- 4 oz (½ cup) cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
Optional topping:
- 2 tbsp sugar or streusel topping
👩🍳 Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5-inch loaf pan.
- Mix dry ingredients – flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Mix wet ingredients – in another bowl, whisk eggs, sour cream, oil, and vanilla extract until smooth.
- Combine – fold wet ingredients into dry until just combined. Don’t overmix.
- Prepare cream cheese filling – mix cream cheese, sugar, and vanilla until smooth.
- Layer the bread batter – pour half the batter into the pan, add the cream cheese mixture in a layer, then top with the remaining batter.
- Add blueberries – gently fold in blueberries or sprinkle on top.
- Bake – 50–60 minutes, or until a toothpick inserted comes out clean. Cover with foil for the last 10 minutes if the top browns too quickly.
- Cool & serve – let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
🔥 Tips
- Toss blueberries in flour before adding to the batter to prevent them from sinking.
- For extra flavor, add a lemon zest (½ tsp) to the cream cheese filling.
- Can be made ahead and stored in the fridge for 3–4 days.
If you want, I can also give you a quick microwave version or a mini loaf version for faster baking. Do you want me to do that?
