Absolutely! Blueberry Cream Cheese Bread is a moist, sweet bread with pockets of tangy cream cheese and juicy blueberries—a perfect breakfast treat or snack. Here’s a detailed recipe:
Ingredients
For the bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries (if frozen, don’t thaw)
For the cream cheese filling:
- 4 oz (½ cup) cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Optional topping:
- 2 tablespoons sugar (for sprinkling)
- 1 tablespoon melted butter
Instructions
1. Preheat and prepare pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Make the cream cheese filling
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside.
3. Make the bread batter
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each. Stir in vanilla.
- Mix in sour cream.
- Gradually fold in the dry ingredients until just combined. Gently fold in blueberries.
4. Assemble the bread
- Pour half of the batter into the prepared loaf pan.
- Dollop the cream cheese filling over the batter, spreading slightly.
- Top with remaining batter, spreading evenly.
- Optional: drizzle melted butter over the top and sprinkle sugar for a sweet crust.
5. Bake
- Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
✅ Tips for Success:
- Toss blueberries in a little flour before adding to batter to prevent them from sinking.
- Don’t overmix the batter; overmixing can make the bread dense.
- For extra flavor, add ½ teaspoon lemon zest to the batter.
If you want, I can also give you a quick version with frozen blueberries and no cream cheese dollops that’s simpler but still delicious.
Do you want me to do that?
