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Blueberry Cream Cheese Bread

Blueberry cream cheese bread with a rich swirl and juicy blueberries baked into a tender, moist quick loaf. Mix-and-bake method yields a clean toothpick finish and a lightly marbled top for bakery-style slices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 1.5 cup fresh blueberries
  • 1 tbsp flour for coating blueberries
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and berries
  1. Preheat the oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan with parchment so the loaf releases easily.
  2. Toss the fresh blueberries with 1 tablespoon flour and set aside so they stay suspended in the batter.
Make the bread batter
  1. Whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  2. Beat the unsalted butter and granulated sugar until light and fluffy for a tender crumb.
  3. Add the eggs one at a time, then mix in the vanilla extract until smooth.
  4. Alternate adding the dry ingredients and whole milk until just combined, stopping as soon as no dry streaks remain.
  5. Fold in the blueberries gently to avoid crushing.
Mix the cream cheese filling
  1. Beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and spreadable.
Assemble and bake
  1. Spread half of the batter into the loaf pan and level the surface.
  2. Spoon the cream cheese mixture over the batter so it forms a center layer.
  3. Top with the remaining batter and lightly swirl with a knife so the loaf bakes marbled.
  4. Bake for 55–65 minutes at 350°F (175°C) until a toothpick comes out clean, then keep baking toward the upper end if wet crumbs cling.
  5. Cool completely before slicing so the cream cheese sets and the slices hold together.

Notes

Pro tip: after mixing the batter, fold the blueberries only until just incorporated—overmixing can make the crumb tough. Store wrapped in the refrigerator up to 4 days; freeze slices in an airtight container up to 2 months. For a dietary swap, use plant-based butter and vegan cream cheese (follow package softness directions) to make a dairy-free version.