Here’s a healthy and delicious version of Blueberry Cream Cheese Bread you can try. It balances the sweetness of blueberries with a soft cream cheese filling—perfect for breakfast or a snack!
Ingredients
For the bread:
- 1 1/2 cups all-purpose flour (or whole wheat for a healthier version)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar (or a sugar substitute)
- 1/2 cup plain yogurt or buttermilk
- 1/4 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For the cream cheese swirl:
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease a loaf pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients: In another bowl, whisk yogurt, milk, oil, egg, and vanilla until smooth.
- Combine wet and dry: Pour wet ingredients into dry ingredients. Stir gently until just combined. Fold in blueberries carefully to avoid breaking them.
- Prepare cream cheese swirl: In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
- Assemble: Pour half the bread batter into the loaf pan. Spread the cream cheese mixture evenly over it. Top with the remaining batter. Use a knife to gently swirl the cream cheese into the batter.
- Bake: Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Cool & Serve: Let the bread cool for 10–15 minutes in the pan before slicing.
✅ Tips:
- Dust the top with a little cinnamon sugar for extra flavor.
- Frozen blueberries can be used but don’t thaw them first to prevent the batter from turning purple.
- For a lighter version, you can use low-fat cream cheese and reduce sugar slightly.
If you want, I can also make a quick healthy version that’s lower in sugar and fat but still soft and creamy—perfect for a diet-friendly treat. Do you want me to make that version too?
