Description
A delightful Blueberry Cream Cheese Bread combining moist, tender batter studded with fresh blueberries and a rich, creamy swirl of sweetened cream cheese baked to perfection. This quick bread is perfect for breakfast, brunch, or a sweet snack, offering a harmonious balance of fruity and creamy flavors with a soft crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Sugars and Fats
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk
Fruit
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper for easy removal.
- Prepare Cream Cheese Swirl: In a medium bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/3 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 3/4 cup buttermilk until smooth.
- Mix Batter: Add the wet ingredients to the dry ingredients and gently mix just until combined. Avoid overmixing to keep the bread tender.
- Add Blueberries: Carefully fold in 1 cup of fresh or frozen blueberries, making sure they are evenly distributed without breaking them up.
- Layer Batter and Cream Cheese Swirl: Pour half of the batter into the prepared loaf pan and spread it evenly. Dollop the cream cheese mixture over the batter and gently spread it out. Top with the remaining batter, spreading it to cover the cream cheese layer.
- Bake: Place the loaf pan in the oven and bake for 55 to 65 minutes. If the top is browning too quickly, tent it loosely with aluminum foil for the last 10 to 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh or frozen blueberries without thawing the frozen ones to prevent the batter from turning blue and watery.
- Do not overmix the batter to keep the bread light and fluffy.
- If you prefer a stronger cream cheese swirl, you can increase the cream cheese filling ingredients proportionally.
- This bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- For easier slicing, chill the bread before cutting.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
