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Blueberry Cream Cheese Bread Recipe

Baking takes on a whole new level of deliciousness with this Blueberry Cream Cheese Bread. It’s the perfect balance of a soft, moist bread infused with bursts of juicy blueberries and a creamy, tangy swirl of cream cheese. This recipe combines the best of quick bread and cheesecake into one irresistible treat.
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Equipment

  • Mixing bowls
  • - Electric mixer (optional)
  • - 9x5-inch loaf pan
  • Parchment paper
  • Whisk
  • Spatula

Ingredients
  

  • #### Bread Batter
  • - 1 3/4 cups all-purpose flour
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/4 teaspoon salt
  • - 1/2 cup unsalted butter softened
  • - 3/4 cup granulated sugar
  • - 2 large eggs
  • - 1 teaspoon vanilla extract
  • - 1/2 cup sour cream or Greek yogurt
  • - 1 cup blueberries fresh or frozen
  • - 1 teaspoon lemon zest
  • #### Cream Cheese Layer
  • - 8 oz cream cheese softened
  • - 1/4 cup granulated sugar
  • - 1 large egg
  • - 1/2 teaspoon vanilla extract

Instructions
 

  • **Preheat the oven**
  • Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
  • **Prepare the cream cheese layer**
  • In a mixing bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
  • **Mix the dry ingredients**
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • **Cream the butter and sugar**
  • In another bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract and sour cream. Mix until smooth.
  • **Combine the wet and dry ingredients**
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the blueberries and lemon zest.
  • **Assemble the bread**
  • Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter. Add the remaining bread batter on top and smooth the surface.
  • **Bake**
  • Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil during the last 15 minutes of baking.
  • **Cool and serve**
  • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!