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Blueberry Cream Cheese Bread

Moist Blueberry Cream Cheese Bread for Breakfast Bliss

Indulge in this Blueberry Cream Cheese Bread that blends tart blueberries with creamy filling for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 2 teaspoons Baking Powder Ensure it’s fresh.
  • 1 teaspoon Baking Soda Do not swap with baking powder.
  • 0.5 teaspoon Salt Enhances flavor.
  • 0.5 cups Butter (softened) Can replace with margarine or coconut oil.
  • 1 cups Sugar Brown sugar can be used.
  • 2 large Eggs Consider flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract Almond extract can be a twist.
  • 0.5 cups Milk Almond milk works for dairy-free.
  • 1 cups Blueberries Fresh or frozen (unthawed).
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Neufchâtel cheese is a lighter alternative.
  • 0.25 cups Sugar
  • 1 large Egg Can be replaced with a flax egg.
  • 1 teaspoon Vanilla Extract Optional almond extract is nice.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In a larger mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until combined.
  6. Fold in the blueberries gently.
  7. For the filling, beat together the cream cheese, sugar, egg, and vanilla until smooth.
  8. Layer half of the batter in the loaf pan, spread the cream cheese filling, then top with the remaining batter.
  9. Bake for 50-60 minutes, checking for doneness with a toothpick.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 5mg

Notes

Use room temperature ingredients for better mixing. Avoid overmixing to keep the bread light and fluffy.

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