Blueberry Cream Cheese Bread Recipe
Make Blueberry Cream Cheese Bread Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Cream cheese swirl
Topping (optional)
Method
Batter
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Grease a 9x5-inch (or 8.5x4.5-inch) loaf pan with butter or nonstick spray and line it with parchment paper leaving a 1-inch overhang for easy removal.
- 2
Combine dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp fine salt until evenly combined.
- 3
Mix wet ingredients
In a large bowl, whisk 2 large eggs until lightly beaten. Add 1 cup whole milk, 1 tbsp melted unsalted butter (slightly cooled), and 2 tsp vanilla extract; whisk until homogeneous.
- 4
Make the batter
Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, fold just until there are no large pockets of flour — do not overmix. Gently fold in 1 1/2 cups blueberries, tossing them in a tablespoon of flour first if desired to reduce sinking (optional). The batter will be thick.
- 5
Transfer to pan
Spoon about half of the batter into the prepared loaf pan and spread it into an even layer using an offset spatula or the back of a spoon.
Cream cheese swirl
- 6
Prepare cream cheese filling
In a medium bowl or the bowl of a stand mixer fitted with the paddle, beat 8 oz softened cream cheese until smooth. Add 1/4 cup granulated sugar, 1 egg yolk, and 1/2 tsp vanilla extract and beat until well combined and silky, scraping down the bowl as needed.
- 7
Add swirl to batter
Drop spoonfuls (about 1/2-inch dollops) of the cream cheese mixture evenly over the batter in the pan. Then carefully spoon the remaining batter over the cream cheese dollops, covering them as much as possible. Using a butter knife or skewer, gently swirl the top in an S or figure-eight motion to create a marbled pattern — take care not to over-swirl so the layers remain distinct.
Topping & bake
- 8
Add topping
If using, scatter 1/4 cup extra blueberries over the top and sprinkle 1 tsp coarse sugar evenly for sparkle and crunch.
- 9
Bake
Place the loaf pan on the middle rack and bake in the preheated 350°F (175°C) oven for 50–65 minutes. Start checking at 50 minutes: the bread is done when the top is golden, a toothpick inserted into the center (avoiding cream cheese pockets) comes out with a few moist crumbs but not wet batter, and an instant-read thermometer reads about 200°F (93°C) in the center of the bread (avoid touching cream cheese pockets). If the top browns too quickly, tent loosely with foil for the remaining bake time.
- 10
Cool
Remove the loaf from the oven and set on a wire rack. Let it cool in the pan for 15 minutes, then use the parchment overhang to lift the bread from the pan and transfer to the rack. Cool completely, at least 1 hour, before slicing to allow the cream cheese swirl to set.