Blueberry Cream Cheese Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
3/4 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup milk (or buttermilk)
10 -
1 cup fresh or frozen blueberries, tossed in 1 tablespoon flour
→ For the Cream Cheese Filling
11 -
8 oz cream cheese, softened
12 -
1/4 cup granulated sugar
13 -
1 large egg
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line with parchment paper for easier removal.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together softened butter and sugar until light and fluffy using an electric mixer. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually mix in dry ingredients, alternating with milk, starting and ending with the flour mixture. Mix just until combined. Fold in the floured blueberries gently.
03 -
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
04 -
Pour half of the bread batter into the prepared loaf pan and spread evenly. Spread the cream cheese mixture evenly over the batter. Top with remaining batter, carefully spreading to cover the cream cheese layer.
05 -
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
06 -
Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Tossing blueberries in flour prevents them from sinking to the bottom during baking.