Blueberry Cream Cheese Bread
A delightful combination of fresh blueberries and creamy cream cheese, this Blueberry Cream Cheese Bread offers comfort and deliciousness for any occasion.
Ingredients
Main Ingredients
- 3 cups all-purpose flour The backbone of your bread, providing a tender and fluffy texture.
- 1 teaspoon baking soda This will give your bread the lift it needs.
- 1/2 teaspoon salt Enhances all the flavors, balancing the sweetness.
- 1 cup unsalted butter, softened Adds creaminess and richness to your batter.
- 1 1/2 cups granulated sugar Infuses sweetness and creates that lovely golden crust.
- 4 large eggs Binds everything together and contributes to a moist crumb.
- 1 teaspoon vanilla extract A fragrant note that complements the blueberries beautifully.
- 1 cup sour cream Provides moisture and a slight tang, making the bread incredibly rich.
- 1 1/2 cups fresh blueberries, rinsed and dried Bursting with flavor, these berries are the stars of the show.
Cream Cheese Filling
- 8 ounces cream cheese, softened Adds a creamy texture and rich flavor.
- 1/3 cup granulated sugar Sweetens the filling just enough.
- 1 large egg yolk Ensures a smooth consistency.
- 1 teaspoon vanilla extract Harmonizes the flavors in the filling.
- 1/2 cup all-purpose flour Helps stabilize the filling.
Crumble Topping
- 1/4 cup packed light brown sugar Offers a caramel-like sweetness.
- 1/4 cup cold unsalted butter, cut into small cubes Creates that desirable crumbly texture.
- 1/4 teaspoon ground cinnamon Adds warmth and spice, enhancing the bread's overall flavor.
Instructions
Preparation
- In a medium bowl, combine the softened cream cheese with 1/3 cup of granulated sugar. Beat until fluffy and smooth. Add in the egg yolk and vanilla extract, mixing until combined. Set aside.
- In a small bowl, stir together 1/2 cup of flour, brown sugar, and ground cinnamon for the crumble topping. Cut in the cold butter until it resembles small crumbs. Refrigerate while preparing the bread.
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter and 1 1/2 cups of sugar until light and fluffy. Add eggs one at a time, mixing in vanilla extract. Gradually blend in dry ingredients alternating with sour cream. Carefully fold in blueberries.
Assembly and Baking
- Pour half of the batter into the prepared pan. Dollop half of the cream cheese filling on the batter and swirl gently with a knife. Add the remaining batter and finish with the cream cheese mixture. If desired, sprinkle the crumble topping over the top.
- Bake for 55-65 minutes or until a toothpick comes out clean when inserted into the center.
- Allow to cool in the pan for 10-15 minutes before transferring to a wire rack. Slice and serve once cool.
Notes
Serve warm with butter at brunch, or enjoy with coffee for an afternoon snack. Best when served fresh, but can be frozen for later use.