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Moist Blueberry Cream Cheese Bread: Bakery-Style Loaf Recipe

A close-up slice of moist Blueberry Cream Cheese Bread showing rich purple blueberries baked into the light yellow crumb.
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Welcome to My Kitchen! I’m Carla Davis, and I created this recipe to bring you a truly moist blueberry cream cheese bread that tastes like it came from a bakery. This easy quick bread features juicy blueberries and a rich, tangy cream cheese swirl in every tender slice. It is perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale
  • 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 (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon lemon zest (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and 1 cup of sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Add the sour cream or yogurt to the butter mixture and mix until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is just combined. Do not overmix.
  6. Gently fold in the blueberries using a spatula.
  7. Prepare the cream cheese filling: In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth.
  8. Spoon half of the blueberry batter into the prepared loaf pan. Dollop the entire cream cheese mixture over the batter. Top with the remaining blueberry batter.
  9. Use a knife or skewer to gently swirl the cream cheese layer into the batter to create ribbons. Do not over-swirl.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil.
  11. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Slice and serve this delicious homemade bread.

Notes

  • For the best cream cheese swirl, ensure your cream cheese is fully softened but not warm.
  • If using frozen blueberries, toss them lightly in one tablespoon of the flour mixture before folding them into the batter; this helps prevent them from sinking to the bottom of your loaf.
  • This tender blueberry loaf stays moist for days when stored in an airtight container at room temperature.

Nutrition

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