why make this recipe
This Ultra Moist & Tender Blueberry Cream Cheese Bread with Cream Cheese Swirl is more than just a treat; it’s a comforting delight that combines the sweetness of blueberries with creamy cheese. This bread is perfect for breakfast, as a snack, or even a dessert. The combination of fresh blueberries and the rich cream cheese swirl makes each bite a burst of flavor. Plus, it’s easy to make, and your kitchen will smell wonderful while it bakes!
how to make Ultra Moist & Tender Blueberry Cream Cheese Bread with Cream Cheese Swirl
Ingredients :
- 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)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg yolk (for filling)
- 1/2 teaspoon lemon zest (for filling)
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth. Set aside.
- Prepare the batter: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the sour cream or yogurt until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the blueberries using a spatula.
- Pour half of the batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese filling evenly over the batter. Pour the remaining batter over the top.
- Use a knife or skewer to gently swirl the cream cheese filling through the batter to create a marbled effect.
- 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.
- Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.
how to serve Ultra Moist & Tender Blueberry Cream Cheese Bread with Cream Cheese Swirl
This bread is best served warm or at room temperature. You can slice it up and enjoy it plain, or add a little butter on top for an extra treat. It also pairs well with a cup of coffee or tea.
how to store Ultra Moist & Tender Blueberry Cream Cheese Bread with Cream Cheese Swirl
Once the bread has cooled completely, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to three months. Just thaw it in the fridge overnight before serving.
tips to make Ultra Moist & Tender Blueberry Cream Cheese Bread with Cream Cheese Swirl
- Make sure all your ingredients are at room temperature for better blending.
- If using frozen blueberries, do not thaw them; this will prevent the batter from turning blue.
- Keep an eye on the baking time. Ovens can vary, so check for doneness around the 50-minute mark.
- To enhance the flavor, consider adding a pinch of cinnamon to the batter.
variation (if any)
Feel free to switch up the flavors! You can use raspberries, blackberries, or even chopped strawberries instead of blueberries. If you want a chocolate twist, mix in some chocolate chips into the batter or the cream cheese filling.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries! Just make sure not to thaw them before adding them to the batter.
2. How can I tell if my bread is done baking?
Stick a wooden skewer or toothpick into the center of the bread. If it comes out clean, the bread is done.
3. Is this bread suitable for freezing?
Yes, this bread freezes well. Wrap it tightly in plastic wrap and store in the freezer for up to three months.
Blueberry Cream Cheese Bread
Ingredients
Main Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (1 stick)
- 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 (for filling)
- 1 large egg yolk (for filling)
- 1/2 teaspoon lemon zest (for filling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and 1 cup sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the sour cream or yogurt until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the blueberries using a spatula.
Baking
- Pour half of the batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese filling evenly over the batter. Pour the remaining batter over the top.
- Use a knife or skewer to gently swirl the cream cheese filling through the batter to create a marbled effect.
- 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.
- Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.