Go Back

Blueberry Cream Cheese Bread

A delightful bread that combines rich cream cheese with sweet blueberries, offering a healthy option for snacks or breakfast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Provides structure and texture.
  • 1/2 teaspoon Baking Powder Helps the bread rise.
  • 1/2 teaspoon Baking Soda Balances the acidity of the cream cheese.
  • 1/4 teaspoon Salt Enhances flavor.
Wet Ingredients
  • 1/2 cup Unsalted Butter Softened for a rich flavor.
  • 1 cup Sugar Can be substituted with a low-calorie sweetener.
  • 2 pieces Eggs Provides protein and moisture.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1/2 cup Sour Cream Adds richness and moisture.
Fruit and Cheese
  • 1 cup Blueberries Fresh or frozen, packed with antioxidants.
  • 8 ounces Cream Cheese Softened for a luscious layer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Mixing
  1. In a separate bowl, cream together the softened butter and sugar with an electric mixer until fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition; then stir in the vanilla extract and sour cream until smooth.
  3. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Incorporating Blueberries
  1. Gently fold in the blueberries, ensuring they are evenly distributed.
Baking
  1. Pour half of the batter into the prepared loaf pan, layer the cream cheese mixture on top, and add the remaining batter.
  2. Bake for 50-60 minutes or until a toothpick comes out clean.
  3. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

This bread can be stored in an airtight container for up to a week in the fridge, or frozen for up to 3 months. Experiment by adding nuts or different berries.