Description
This Ultra Moist & Tender Blueberry Cream Cheese Bread features a luscious cream cheese swirl and bursts of fresh blueberries in every bite. Perfectly moist and tender, it combines tangy cream cheese filling with sweet blueberry flecks in a soft, flavorful loaf, ideal for breakfast or a delightful snack.
Ingredients
Scale
Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9×5 inch loaf pan to prevent sticking.
- Make Cream Cheese Filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth and creamy. Set aside for layering later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup sugar together until light and fluffy, which helps create a tender crumb in the finished bread.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition for full incorporation. Stir in the vanilla extract for flavor.
- Add Sour Cream or Yogurt: Mix in the sour cream or plain Greek yogurt until just combined, adding moisture and richness to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overmixing, which can toughen the bread.
- Fold in Blueberries: Gently fold the blueberries into the batter using a spatula, being careful not to crush them to keep the bread colorful and bursting with flavor.
- Layer Batter and Cream Cheese: Pour half of the batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese filling evenly over this layer. Then pour the remaining batter on top.
- Swirl Filling: Use a knife or skewer to gently swirl the cream cheese filling through the batter to create an attractive marbled effect throughout the bread.
- Bake the Bread: 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 cover with foil to prevent burning.
- Cool the Bread: Let the bread cool in the pan for about 15 minutes, then carefully remove it and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too wet.
- Do not overmix the batter to keep the bread tender.
- If the top of the bread browns too quickly while baking, cover it loosely with foil to prevent burning.
- Allow the bread to cool fully before slicing to ensure clean slices and prevent crumbling.
- You can substitute the sour cream with plain Greek yogurt for a slight tang and added moisture.
