Hey there, Kitchies! Let’s dive into a delightful treat that combines the tangy sweetness of blueberries with the rich creaminess of cream cheese. This Blueberry Cream Cheese Bread is a moist, flavor-packed quick bread that’s perfect for breakfast, dessert, or an anytime snack.
There’s something magical about the way the juicy blueberries burst in your mouth, mingling with the smooth, velvety cream cheese. The bread itself is tender and moist, thanks to the combination of butter and cream cheese in the batter. It’s a recipe that’s both comforting and indulgent, making it a favorite in many households.
Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and rewarding. The ingredients are simple, and the process is easy to follow, ensuring a delicious outcome every time. Plus, the aroma that fills your home while it’s baking is simply irresistible.
Why This Blueberry Cream Cheese Bread?
- Moist and Tender Crumb:Â The combination of butter and cream cheese in the batter ensures a soft and moist texture.
- Bursting with Blueberries:Â Each slice is loaded with juicy blueberries, providing a delightful burst of flavor.
- Versatile Treat:Â Perfect for breakfast, dessert, or a snack, and pairs wonderfully with your morning coffee or tea.
Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries, tossed in 1 tablespoon flour
How to Make Blueberry Cream Cheese Bread
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set them aside.
- Prepare the Batter:Â In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes. Add the vanilla extract and mix well.
- Add the Eggs:Â Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine Dry Ingredients:Â In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a denser bread.
- Fold in Blueberries:Â Gently fold the flour-tossed blueberries into the batter, ensuring even distribution without crushing the berries.
- Bake the Bread:Â Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool and Serve:Â Once baked, remove the pans from the oven and allow the bread to cool in the pans for about 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving.
Tips
- Room Temperature Ingredients:Â Ensure that the butter, cream cheese, and eggs are at room temperature before starting. This helps in achieving a smooth and well-incorporated batter.
- Preventing Sinking Berries:Â Tossing the blueberries in a tablespoon of flour before folding them into the batter helps prevent them from sinking to the bottom during baking.
- Storage:Â Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Substitutions and Variations
- Citrus Twist:Â Add the zest of one lemon to the batter for a refreshing citrus flavor that complements the blueberries.
- Different Berries:Â Feel free to substitute blueberries with other berries like raspberries or blackberries for a different flavor profile.
- Gluten-Free Option:Â Use a gluten-free all-purpose flour blend in place of regular flour to make this bread gluten-free.
Make a Healthier Version
- Reduced Sugar:Â Decrease the amount of sugar to 1 cup to reduce sweetness and calorie content.
- Whole Wheat Flour:Â Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Low-Fat Dairy:Â Use reduced-fat cream cheese and butter alternatives to lower the fat content.
And there you have it! A delightful Blueberry Cream Cheese Bread that’s sure to become a favorite in your home. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes.
Relevant Categories: Breakfast, Dessert, Snack
Tags: Quick bread, blueberries, cream cheese, easy baking, American cuisine
Frequently Asked Questions
- Can I use frozen blueberries?
- Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture. Toss them in flour as you would with fresh berries.
- How do I prevent the bread from becoming too dense?
- Ensure not to overmix the batter once you add the dry ingredients. Overmixing can develop gluten, leading to a denser texture.
- Can I make this recipe into muffins?
- Absolutely! Pour the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
- Is it necessary to use the cream cheese in the batter?
- The cream cheese adds moisture and a rich flavor to the bread. While you can omit it, the texture and taste will differ.
- How can I add a glaze to the bread?
- Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice or milk until smooth. Drizzle over the cooled bread for added sweetness.
- What’s the best way to store this bread?
- Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Can I add nuts to this recipe?
- Yes, chopped nuts like walnuts or pecans can be folded into the batter along with the blueberries for added crunch.
- How do I know when the bread is fully baked?
- Insert a toothpick into the center of the loaf
Blueberry Cream Cheese Bread
- Total Time: 1 hour 15 minutes
Description
Hey there, Kitchies! Let’s dive into a delightful treat that combines the tangy sweetness of blueberries with the rich creaminess of cream cheese. This Blueberry Cream Cheese Bread is a moist, flavor-packed quick bread that’s perfect for breakfast, dessert, or an anytime snack.
Ingredients
- For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted  butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or buttermilk)
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf  pan and line it with parchment paper for easier removal.
Make the Bread Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined. Fold in the floured blueberries gently.
Make the Cream Cheese Filling:
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Assemble the Bread:
Pour half of the bread batter into the prepared loaf pan and spread it evenly. Then, spread the cream cheese mixture evenly over the batter. Top with the remaining batter, carefully spreading it to cover the cream cheese layer.
Bake:
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it loosely with aluminum foil during the last 15 minutes of baking.
Cool:
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15
- Cook Time: 60
