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Blueberry Cream Cheese Bread

Blueberry cream cheese bread with a bakery-style cream cheese layer and tender, moist crumb. Juicy fresh blueberries are folded in gently and the loaf bakes golden at 350°F (175°C).
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 lb unsalted butter
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup milk
  • 1.5 cup fresh blueberries
  • 1 tbsp flour (for coating blueberries)
Cream Cheese Filling
  • 8 oz cream cheese
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F (175°C).
  2. Grease and line a 9×5-inch loaf pan.
  3. Toss the fresh blueberries with 1 tablespoon flour to coat them.
Make the bread batter
  1. Whisk together all-purpose flour, baking powder, and salt until evenly combined.
  2. Beat the softened unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each, then add vanilla extract.
  4. Alternate adding the flour mixture and the milk, mixing just until combined.
  5. Fold in the coated blueberries gently to keep the batter from turning streaky.
Assemble and bake
  1. Mix the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
  2. Spread half the batter into the loaf pan and smooth it into an even layer.
  3. Spoon the cream cheese mixture evenly over the batter.
  4. Top with the remaining batter and smooth the surface lightly.
  5. Bake at 350°F (175°C) for 60–70 minutes, until golden and a toothpick comes out clean.
  6. Cool completely before slicing to set the cream cheese filling.

Notes

Pro tip: coat the blueberries with the extra flour to reduce sinking and excess streaking. Store tightly wrapped at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices up to 2 months. Dietary swap: use lactose-free milk and lactose-free cream cheese for an easy dairy-adjusted version.