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Blueberry Cream Cheese Swirl Bread Loaf

Close-up of a sliced Blueberry Cream Cheese Bread Loaf showing rich blueberry swirls and cream cheese filling.
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A recipe for a moist quick bread featuring a sweet, tangy cream cheese swirl layered with fresh or frozen blueberries.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour if frozen)
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for cream cheese)
  • 1 large egg yolk (for cream cheese)
  • 1/2 teaspoon vanilla extract (for cream cheese)
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk (for optional glaze)

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 powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 3/4 cup sugar with an electric mixer until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the sour cream or yogurt until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the blueberries.
  8. In a separate small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla until smooth.
  9. Pour half of the batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture evenly over the batter. Pour the remaining batter over the cream cheese layer.
  10. Use a knife or skewer to gently swirl the layers together 2 or 3 times to create a marbled effect. Do not over-swirl.
  11. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  12. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  13. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled loaf.

Notes

  • If you use frozen blueberries, toss them with 1 tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking.
  • For a tangier filling, you can substitute 1 tablespoon of lemon juice for 1 tablespoon of the sour cream in the main batter.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil. Thaw overnight at room temperature before serving.

Nutrition

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