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Blueberry Cream Cheese Bread Loaf

Two thick slices of moist Blueberry Cream Cheese Bread Loaf showing vibrant purple blueberry swirls in the yellow cake.
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A recipe for a moist, sweet bread loaf featuring a tangy, swirled cream cheese filling and fresh blueberries.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Gently fold in the blueberries.
  7. Prepare the cream cheese swirl: In a small bowl, beat the 4 ounces of softened cream cheese, 1/4 cup powdered sugar, 1 egg yolk, and lemon zest until smooth.
  8. Pour half of the batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture evenly over the batter. Pour the remaining batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the cream cheese mixture through the batter 2-3 times 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 after 35 minutes.
  11. Let the loaf cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
  12. Prepare the glaze: Whisk together 1 cup of powdered sugar and 1/4 cup of milk until smooth. Drizzle over the cooled loaf.

Notes

  • If using frozen blueberries, do not rinse them before adding them to the batter.
  • For a tangier filling, add 1/2 teaspoon of lemon juice to the cream cheese mixture.
  • To prevent sinking, do not overmix the batter once the flour is added, and avoid opening the oven door during the first 30 minutes of baking.

Nutrition

Find it online: https://whiskdaily.com/blueberry-cream-cheese-bread-loaf-recipe/