Print

Ultra Moist & Tender Blueberry Cream Cheese Bread with Cream Cheese Swirl

Close-up of a loaf of Blueberry Cream Cheese Bread, sliced, showing rich blueberries and a dollop of melting cream cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this ultra moist and tender Blueberry Cream Cheese Bread. It features juicy blueberries and a rich, tangy cream cheese swirl baked into a simple quick bread loaf. This recipe balances sweet and tangy flavors perfectly for breakfast or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon lemon zest (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth. Set aside.
  3. Prepare the batter: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the sour cream or yogurt until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the blueberries using a spatula.
  8. Pour half of the batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese filling evenly over the batter. Pour the remaining batter over the top.
  9. Use a knife or skewer to gently swirl the cream cheese filling through the batter to create a marbled effect.
  10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For best results when using frozen blueberries, do not toss them in flour; gently fold them into the finished batter to prevent sinking.
  • Ensure your cream cheese and butter for the filling are fully softened to avoid lumps.
  • You can substitute buttermilk for sour cream for a slightly tangier result.

Nutrition

Find it online: https://delishsymphony.com/blueberry-cream-cheese-bread/