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Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour (240 g)
  • 1 tbsp baking powder
  • ½ tsp fine sea salt
  • ¾ cup granulated sugar (150 g)
  • 1 large egg, room temperature
  • 1 cup whole milk (240 ml)
  • ⅓ cup vegetable oil (80 ml)
  • 2 tsp vanilla extract
  • 1 cup fresh blueberries (150 g)
  • 1 tbsp all-purpose flour (for coating blueberries)
  • 8 oz cream cheese, softened (225 g)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg yolk
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk together 2 cups flour, baking powder, and salt in a large bowl.
  2. In a medium bowl, whisk ¾ cup sugar and egg until pale, then whisk in milk, oil, and 2 tsp vanilla until smooth.
  3. In a small bowl, beat cream cheese with ¼ cup sugar, egg yolk, and 1 tsp vanilla until smooth and spreadable.
  4. Pour the wet mixture into the dry, stir just until combined. Toss blueberries with 1 tbsp flour and fold in gently. Spread half the batter in the pan, top with half the cream cheese and half the blueberries, repeat with remaining batter and fillings, then swirl once or twice with a knife.
  5. Bake for 55 minutes until a toothpick comes out clean. Cool in the pan 10 minutes, then turn out onto a wire rack to cool 15 minutes. Slice and serve warm.

Notes

The cream cheese filling will be softest right out of the oven; for cleaner slices, let the loaf cool completely. The bread freezes well too—wrap tightly and freeze up to 1 month.