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Moist Blueberry Cream Cheese Bread: Bakery-Style Loaf

A loaf of Blueberry Cream Cheese Bread sliced on a white plate, showing a rich swirl of purple blueberries and cream cheese filling.
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Bake this incredibly moist Blueberry Cream Cheese Bread. This quick bread features juicy blueberries and a rich, tangy cream cheese swirl, making it perfect for breakfast, brunch, or a sweet snack.

Ingredients

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  • 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
  • 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 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, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Mix the sour cream or yogurt into the butter mixture 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 the blueberries into the batter. If using frozen blueberries, toss them lightly in 1 tablespoon of flour before adding to prevent sinking.
  7. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth.
  8. Spread half of the blueberry batter into the prepared loaf pan.
  9. Dollop the cream cheese mixture evenly over the batter layer.
  10. Top with the remaining blueberry batter, spreading gently to cover the cream cheese layer.
  11. Use a knife or skewer to gently swirl the cream cheese layer through the batter to create a ribbon effect.
  12. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the best cream cheese swirl, ensure your cream cheese filling is smooth but not runny.
  • If you prefer a stronger citrus note, increase the lemon zest to 1 teaspoon.
  • This moist loaf stays fresh when stored in an airtight container at room temperature for up to three days.

Nutrition

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