Print

Blueberry Cream Cheese Swirl Bread Loaf

A close-up slice of rich Blueberry Cream Cheese Bread Loaf showing vibrant purple berries baked into the light yellow crumb and topped with white icing.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a moist, tender sweet bread loaf featuring a rich cream cheese swirl and fresh blueberries.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 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
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix. Gently fold in the blueberries.
  5. In a small bowl, beat the softened cream cheese, powdered sugar, and lemon zest until smooth.
  6. Pour half of the batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter. Pour the remaining batter over the cream cheese layer.
  7. Use a knife or skewer to gently swirl the cream cheese mixture through the batter once or twice for a marbled effect.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not rinse them before adding them to the batter.
  • For an extra layer of flavor, add 1 teaspoon of lemon zest to the main batter as well.
  • If the top begins to brown too quickly during baking, loosely tent the loaf with aluminum foil for the last 15 minutes.

Nutrition

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