blueberry cream cheese bread

Prep Time: 20 minutes | Cook Time: 60-70 minutes | Total Time: ~1 hour 30 minutes (plus cooling)
Skill Level: Intermediate | Yield: 1 loaf (10-12 slices)

There’s something truly magical about the combination of tart, juicy blueberries and rich, tangy cream cheese, especially when it’s swirled into a tender, buttery bread. This Blueberry Cream Cheese Bread is more than a quick bread—it’s a stunning, bakery-worthy treat that’s perfect for a weekend baking project, a special brunch centerpiece, or a decadent afternoon snack. The vibrant purple streaks and creamy pockets create a beautiful marbled effect in every slice, while the lemon zest in the batter adds a bright note that makes the flavors sing. This recipe walks you through the simple techniques to achieve that perfect swirl without overmixing, ensuring a moist, flavorful loaf every time.

Ingredients

For the Cream Cheese Filling:

• 8 ounces (225g) full-fat cream cheese, softened to room temperature

• 1/3 cup (65g) granulated sugar

• 1 large egg yolk

• 1 teaspoon pure vanilla extract

• 1 teaspoon fresh lemon zest

For the Blueberry Bread:

• 2 cups (250g) all-purpose flour, plus 1 tablespoon for coating berries

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1/2 cup (115g) unsalted butter, softened to room temperature

• 3/4 cup (150g) granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 1 teaspoon fresh lemon zest

• 1/2 cup (120ml) full-fat sour cream or plain Greek yogurt

• 1 1/2 cups (200g) fresh blueberries (frozen can be used, do not thaw)

For the Optional Lemon Glaze:

• 1/2 cup (60g) confectioners’ sugar, sifted

• 1-2 tablespoons fresh lemon juice

• 1/4 teaspoon pure vanilla extract

Equipment

• 9×5 inch loaf pan

• Parchment paper

• Electric hand mixer or stand mixer

• Medium and small mixing bowls

• Spatula

Instructions

Step 1: Prepare and Preheat

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal. This ensures your beautiful loaf comes out cleanly.

Step 2: Make the Cream Cheese Filling

In a medium bowl using an electric mixer, beat the softened cream cheese until completely smooth and creamy, about 1 minute. Add the sugar, egg yolk, vanilla, and lemon zest. Beat on medium speed until the mixture is well combined and smooth, about 2 minutes. Set aside.

Step 3: Prepare the Dry Ingredients and Blueberries

In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. In a separate small bowl, toss the fresh blueberries with the remaining 1 tablespoon of flour until lightly coated. This prevents them from sinking to the bottom of the loaf during baking.

Step 4: Make the Bread Batter

In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. The mixture should be pale and creamy.

With the mixer on low, add the dry flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix only until just combined after each addition. Do not overmix. Gently fold in the flour-coated blueberries with a spatula until evenly distributed.

Step 5: Assemble and Swirl

Pour about two-thirds of the blueberry batter into the prepared loaf pan and spread it into an even layer. Spoon all of the cream cheese filling over the batter and spread it carefully into an even layer, leaving a small border around the edges. Dollop the remaining blueberry batter over the top. Using a thin knife or a wooden skewer, make wide, sweeping “S” shapes through the layers to create a beautiful marbled effect. Avoid over-swirling, or the distinct layers will disappear.

Step 6: Bake

Bake for 60 to 70 minutes. To test for doneness, insert a toothpick into the center of the bread (avoiding a major cream cheese pocket). It should come out with just a few moist crumbs attached. The top will be golden brown, and the loaf should spring back lightly when pressed.

Step 7: Cool Completely

This is crucial! Allow the bread to cool in the pan set on a wire rack for 30 minutes. Then, using the parchment overhang, lift the bread out of the pan and place it directly on the rack to cool completely, about 2 hours. The cream cheese layer needs this time to set properly. If sliced too soon, it will be gooey and the loaf may fall apart.

Step 8: Glaze and Serve (Optional)

Once the bread is completely cool, whisk together the confectioners’ sugar, 1 tablespoon of lemon juice, and vanilla to make the glaze. Add more lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency. Drizzle artistically over the top of the loaf. Slice with a sharp knife and serve.

Nutrition Information (Per slice, based on 12 slices without glaze):

• Calories: ~320 kcal

• Total Fat: 17g

• Saturated Fat: 10g

• Cholesterol: 85mg

• Sodium: 220mg

• Total Carbohydrates: 38g

• Dietary Fiber: 1g

• Sugars: 22g

• Protein: 5g

Note: Nutritional information is an estimate calculated using a database and may vary based on specific ingredients and portion sizes.

Chef’s Notes & Storage Tips:

• Room Temperature Ingredients: Using room temperature cream cheese, butter, eggs, and sour cream is non-negotiable for a smooth, evenly mixed batter and filling.

• Berry Choice: Fresh blueberries are ideal, but frozen work in a pinch. Do not thaw them, and be prepared for a slightly more purple-hued batter.

• Storage: Store leftover bread in an airtight container in the refrigerator for up to 5 days due to the cream cheese. It can be enjoyed cold or gently warmed.

• Freezing: Wrap the fully cooled, unglazed loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and add glaze before serving, if desired.

Enjoy the process and the delicious results of this stunning, swirled Blueberry Cream Cheese Bread