Description
This moist and flavorful Blueberry Cream Cheese Bread combines the richness of cream cheese with the sweet burst of fresh blueberries, making it a perfect breakfast treat or snack. Lightly sweet and tender, it’s an easy quick bread that bakes up beautifully with a tender crumb and optional coarse sugar topping for a slight crunch.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon flour (for coating blueberries)
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk
Other
- 1 ¼ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time into the mixture, beating well after each addition to incorporate fully. Mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture in batches, alternating with the milk or buttermilk. Mix just until combined; avoid overmixing to maintain tenderness.
- Fold in Blueberries: Gently fold in the floured blueberries to evenly distribute without crushing them.
- Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top evenly. Sprinkle coarse sugar on top if using for a subtle crunch and extra sweetness.
- Bake: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted near the center comes out clean. If the bread starts browning too fast, loosely tent foil over the top during the last 15 minutes.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely to preserve texture and ease slicing.
Notes
- Use room temperature ingredients for the best texture and easier mixing.
- This bread tastes even better the next day as flavors meld and the crumb softens.
- Store the bread covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Freezing slices wrapped tightly is a great way to preserve leftovers for longer periods.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
