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Blueberry Cream Cheese Bread

Blueberry cream cheese bread with a tender, bakery-style crumb and juicy blueberries swirled under a smooth cream cheese layer. Baked in a loaf pan at 350°F until golden and set, then cooled completely for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 45 minutes
Total Time 2 hours 5 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 1.5 cup fresh blueberries
  • 1 tbsp flour for blueberries
Cream Cheese Layer
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9×5-inch loaf pan with parchment paper.
Make the bread batter
  1. Whisk all-purpose flour, baking powder, baking soda, and salt together in a bowl.
  2. Beat unsalted butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, then mix in vanilla extract and sour cream.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  5. Toss fresh blueberries with 1 tablespoon flour, then fold them into the batter.
Make the cream cheese layer
  1. Beat cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
Assemble and bake
  1. Spread half the bread batter into the loaf pan.
  2. Add the cream cheese mixture evenly over the batter.
  3. Top with the remaining bread batter.
  4. Bake for 55–65 minutes, until a toothpick comes out clean (keep an eye after 55 minutes for deep golden color).
Cool and slice
  1. Cool completely before slicing so the center sets and the cream cheese layer stays intact.

Notes

For the cleanest slices, cool the loaf completely before cutting—rushing can leave a soft center. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freeze slices in an airtight container for up to 2 months. For a lighter option, use low-fat cream cheese and reduced-fat sour cream for a less rich texture while keeping the swirl.