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Blueberry Cream Cheese Bread – Moist, Sweet, and Swirled with a Rich Cheesecake Layer

Say hello to your new favorite quick bread—this Blueberry Cream Cheese Bread combines the moist, tender crumb of a classic blueberry loaf with a luscious layer of sweet cream cheese. It's the ultimate treat for breakfast, brunch, or even dessert. Loaded with juicy blueberries and rich swirls of creaminess, every bite melts in your mouth. This bread is easy to bake, keeps well, and looks impressive sliced on a serving platter. Whether you’re treating guests or baking for yourself, it’s guaranteed to impress and satisfy.
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Prep Time 20 minutes
bake Cool Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
Servings: 12 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Bread
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream or plain Greek yogurt
  • ¾ cup fresh or frozen blueberries do not thaw if frozen
  • 1 tbsp flour for tossing berries
For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ tsp vanilla extract

Equipment

  • 9×5-inch loaf pan
  • Parchment paper
  • Mixing bowls (large & medium)
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick (for doneness test)
  • Wire cooling rack

Method
 

Step 1. Prep the Oven and Pan
  1. Preheat oven to 350°F (175°C).
  2. Line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
  3. Lightly grease the parchment and sides of the pan.
Step 2. Make the Cream Cheese Filling
  1. In a medium bowl, beat together:
  2. 8 oz softened cream cheese
  3. ¼ cup sugar
  4. 1 egg yolk
  5. ½ tsp vanilla extract
  6. Mix until smooth and set aside.
Step 3. Mix the Dry Ingredients
  1. In a medium bowl, whisk together:
  2. 1½ cups flour
  3. 1½ tsp baking powder
  4. ½ tsp baking soda
  5. ¼ tsp salt
Step 4. Cream Butter and Sugar
  1. In a large bowl, beat together:
  2. ½ cup softened butter
  3. ¾ cup sugar
  4. Beat until light and fluffy (2–3 minutes).
Step 5. Add Wet Ingredients
  1. Beat in:
  2. 2 large eggs, one at a time
  3. 1 tsp vanilla extract
  4. ½ cup sour cream or Greek yogurt
  5. Mix until smooth and creamy.
Step 6. Add Dry Ingredients to Wet
  1. Gradually mix in the dry ingredients just until combined.
  2. Do not overmix—batter should be thick and smooth.
Step 7. Fold in Blueberries
  1. Toss ¾ cup blueberries with 1 tbsp flour (prevents sinking).
  2. Gently fold them into the batter with a spatula.
Step 8. Layer the Batter and Filling
  1. Pour half of the bread batter into the prepared loaf pan.
  2. Spread cream cheese filling over the batter evenly.
  3. Top with the remaining batter, smoothing the top.
Step 9. Bake the Bread
  1. Bake at 350°F (175°C) for 55–65 minutes.
  2. Check with a toothpick—it should come out mostly clean (a few moist crumbs are fine).
  3. Tent with foil halfway through if top browns too quickly.
Step 10. Cool and Slice
  1. Let bread cool in the pan for 10–15 minutes.
  2. Transfer to a wire rack to cool completely.
  3. Slice and serve once fully cooled for clean layers.

Notes

🧊 Storage & Reheating
Room Temperature: Store wrapped for 2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months.
To reheat: Microwave individual slices for 10–15 seconds for warm, soft texture.
🥄 Variations
Lemon Blueberry: Add 1 tbsp lemon zest to the batter and 1 tbsp lemon juice to the cream cheese.
Berry Mix: Swap half the blueberries for raspberries or blackberries.
Cinnamon Sugar Topping: Sprinkle cinnamon sugar over the batter before baking.
Almond Twist: Add almond extract to the batter and sliced almonds on top.
Mini Loaves: Divide batter among mini loaf pans and reduce bake time to 30–35 minutes.
❓ 10 FAQs
1. Can I use frozen blueberries?
Yes! Use them frozen—no need to thaw. Toss with flour to prevent sinking.
2. Can I skip the cream cheese layer?
Sure! The bread is delicious on its own or with a streusel topping instead.
3. How do I prevent my bread from getting soggy?
Ensure it’s fully baked and cool it completely before storing.
4. Can I use yogurt instead of sour cream?
Yes—plain Greek yogurt is a perfect substitute.
5. Why did my cream cheese sink?
Try layering it evenly and use a thicker batter consistency to support the filling.
6. Can I double the recipe?
Yes—bake in two pans or use a larger loaf pan, adjusting bake time as needed.
7. Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for best results.
8. Should I refrigerate the bread?
It stays fresher longer when refrigerated, especially because of the cream cheese.
9. How do I get clean slices?
Let the loaf cool completely and use a serrated knife for clean cuts.
10. What can I serve with this bread?
Perfect with coffee or tea, as a breakfast treat, or alongside fruit and yogurt.
🏁 Conclusion
This Blueberry Cream Cheese Bread is everything you love about quick breads—moist, fluffy, and bursting with fruit—elevated with a rich cream cheese swirl that takes it over the top. Whether you serve it for breakfast, brunch, or dessert, it’s bound to become a go-to favorite in your kitchen. Simple to make and stunning to serve, it’s pure comfort in every slice.