Joyful Blueberries: 1 Cream Cheese Bread

You know, there’s just something so comforting about a warm, homemade loaf, especially when it’s destined for a lazy weekend brunch or just a little sweet pick-me-up. I remember when I was deep in the corporate grind, feeling totally burnt out. The kitchen felt like another chore! But then I started baking bread, and finding that simple satisfaction of pulling a perfect loaf from the oven? Pure joy. That’s exactly what this blueberry cream cheese bread brings to my kitchen, and I bet it will to yours too. It’s incredibly moist, thanks to those bursting blueberries and a hint of sour cream, and that swirl of creamy, sweet cream cheese? Oh, it’s just divine. It’s a recipe that reminds me that delicious food doesn’t have to be complicated. You can find more about my kitchen journey over on my about page, or connect with me on Facebook!

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Why You’ll Love This Blueberry Cream Cheese Bread

Trust me, this isn’t just any quick bread. Here’s why you’re going to be obsessed:

• It’s unbelievably moist and packed with juicy blueberries!
• That dreamy cream cheese swirl makes every bite extra special.
• Super easy to whip up – perfect for busy mornings or any time you need a treat.
• It’s the perfect balance of sweet and tangy, ideal for brunch or a simple dessert.

Gather Your Ingredients for Blueberry Cream Cheese Bread

Alright, let’s get everything ready to make this amazing blueberry cream cheese bread! It’s pretty straightforward, using ingredients you likely already have or can easily grab.

For the Blueberry Bread Batter:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened (make sure it’s nice and soft!)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (this is key for that extra moisture!)
• 1 cup fresh blueberries (if you only have frozen, make sure they’re thawed and drained a bit)

For the Cream Cheese Swirl:

• 4 ounces cream cheese, softened (again, nice and soft is best so it swirls easily)
• ¼ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

Step-by-Step Guide to Making Blueberry Cream Cheese Bread

Alright, let’s dive into making this incredible blueberry cream cheese bread! It’s honestly so rewarding, and I promise, the steps are super clear. It’s all about that perfect balance and a little bit of swirling magic! If you’re looking to explore more bread baking, you’ll love this one, much like our popular banana bread.

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Preparing Your Blueberry Cream Cheese Bread Batter

First things first, get that oven preheated to 350°F (175°C) and make sure your loaf pan is greased and floured. In a medium bowl, just whisk together your dry stuff: the flour, baking soda, salt, and cinnamon. This helps everything get evenly distributed so you don’t get any surprises later.

Now, grab your big bowl for the wet ingredients. Cream together that softened butter and the first cup of sugar until it’s nice and fluffy – this is key for a good texture! Then, beat in your eggs one at a time, finishing with that vanilla extract and the sour cream. Just mix until it’s combined; don’t go crazy with it. Slowly add your dry ingredients to the wet, mixing until *just* combined. Seriously, do not overmix here, or your bread can get tough. Gently fold in those beautiful blueberries, and you’re almost there!

Creating the Cream Cheese Swirl

For the creamy part, we’re keeping it simple. In a separate little bowl, beat together the softened cream cheese, that ¼ cup of sugar, the egg yolk (this adds richness!), and that splash of vanilla. You want it smooth and creamy, like a luscious frosting. This little mixture is our secret weapon for that delightful swirl!

Assembling and Swirling Your Blueberry Cream Cheese Bread

Okay, time for the fun part! Pour about half of your blueberry batter into that prepared loaf pan. Then, spoon about half of the cream cheese mixture right on top. Grab a knife or a skewer and just gently swirl it through the batter – think pretty, marbled patterns, not a muddy mess! Then, pour the rest of the blueberry batter over the top, add the remaining cream cheese mixture, and swirl it again. It’s like creating edible art!

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Baking and Cooling Your Blueberry Cream Cheese Bread

Now, pop that beauty into the oven. It’ll need about 50 to 60 minutes. You’ll know it’s ready when a wooden skewer dropped right into the center comes out clean, with maybe just a few moist crumbs clinging to it. If the top starts looking a little too brown before the inside is cooked, just loosely tent it with some foil. Once it’s done, let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. Patience is key here for the best texture!

Tips for Baking the Perfect Blueberry Cream Cheese Bread

Okay, so you’ve mixed it all up, and now you’re ready to bake! A few little tricks can make this blueberry cream cheese bread absolutely perfect every time. For more great baking dives, check out my apple fritter bread or my super popular zucchini bread!

First, make sure your butter and cream cheese are truly softened – we’re talking room temp, not melted! This is crucial for that smooth creaming and effortless swirl. Also, when you’re folding in the blueberries, be gentle. You don’t want them to bleed all over the batter, which can make your bread a bit grey. A light touch is all you need!

Ingredient Notes and Substitutions for Blueberry Cream Cheese Bread

Let’s chat about a few things to make sure your blueberry cream cheese bread turns out amazing! If you can’t find fresh blueberries, don’t sweat it. Frozen blueberries work great too, just make sure they’re thawed and gently patted dry so they don’t make your batter too watery. Using sour cream is my favorite for that extra tender crumb, but if you don’t have it, plain full-fat yogurt or even buttermilk can be used in a pinch!

Storing and Freezing Your Blueberry Cream Cheese Bread

This blueberry cream cheese bread is so good, you might just want to make extra! For storing leftovers, just pop it into an airtight container at room temperature. It stays lovely for about 2 to 3 days. If you want to save some for later, or maybe prep ahead for those busy mornings – which is a lifesaver for meal planning – freezing is your best friend. Once it’s completely cooled, wrap each slice tightly in plastic wrap, and then tuck that into a freezer bag or wrap it in foil. It’ll stay delicious for up to 3 months!

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Frequently Asked Questions about Blueberry Cream Cheese Bread

Got questions? I’ve got answers! Baking this blueberry cream cheese bread is usually pretty straightforward, but here are a few things people often ask:

Can I use frozen blueberries?

Absolutely! If you’re using frozen blueberries, it’s best to thaw them first and gently pat them dry with a paper towel. This helps prevent the batter from getting too watery and keeps those blue streaks from dyeing your whole loaf. It’s super important for getting that beautiful swirl!

What can I serve with this bread?

Oh, this bread is a star all on its own! But if you want to jazz it up for brunch, a little smear of butter is always lovely. It’s also fantastic with a side of fresh fruit salad or a dollop of whipped cream for a slightly more decadent dessert. You can even check out my bakery-style blueberry muffins or these pumpkin cream cheese muffins for more berry inspiration!

How do I know when it’s fully baked?

The best way is the trusty skewer test! Stick a wooden skewer or a thin knife right into the center of the loaf. If it comes out clean, or with just a few moist crumbs attached (that’s good!), it’s done! If there’s wet batter, give it a few more minutes and check again. Keep an eye on that top, though – if it’s browning too fast, a little tent of foil will save the day.

Estimated Nutritional Information

Just a little note about the numbers: the nutritional info for this blueberry cream cheese bread is an estimate, of course! Things can change a bit depending on the exact ingredients and brands you use. For a more detailed look at our nutritional information policies, you can always check out our disclaimer page.

Share Your Blueberry Cream Cheese Bread Creations!

I just LOVE seeing what you all create in your own kitchens! Did you make this amazing blueberry cream cheese bread? Please come back and leave a comment below to let me know what you thought, or give it a rating. And if you shared a pic on social media, tag me! It honestly makes my day to see your baking! You can also find more inspiration on my blog or reach out through my contact page!

Blueberry Cream Cheese Swirl Bread

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Enjoy this moist blueberry bread with a sweet cream cheese swirl. It’s a perfect quick bread for brunch or a simple dessert.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup fresh blueberries
• For the Cream Cheese Swirl:
• 4 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Add the sour cream and mix until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Gently fold in the fresh blueberries.
8. In a separate small bowl, beat together the softened cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract until smooth.
9. Pour half of the blueberry batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter. Swirl gently with a knife or skewer.
10. Pour the remaining blueberry batter over the cream cheese layer. Dollop the remaining cream cheese mixture on top and swirl again.
11. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
12. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

• For a beautiful swirl, don’t overmix the cream cheese into the batter.
• You can freeze cooled slices for up to 3 months. Wrap them tightly in plastic wrap and then in foil.
• This bread is delicious served at room temperature or slightly warmed.
• Consider this a great option if you’re looking into meal planning for easy breakfasts.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg