Description
A moist and tender loaf loaded with juicy blueberries and swirls of sweet cream cheese. This bakery-style bread brings together the richness of a creamy filling and the freshness of fruit, perfect for breakfast or dessert.
Ingredients
Scale
For the Bread Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (to coat blueberries)
For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and grease lightly.
- In a medium bowl, beat cream cheese, ¼ cup sugar, 1 egg yolk, and ½ tsp vanilla until smooth. Set aside.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and ¾ cup sugar until fluffy. Beat in eggs and vanilla.
- Mix in sour cream. Add dry ingredients and mix until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold into the batter.
- Pour half of the batter into the loaf pan. Spread cream cheese filling over it. Top with remaining batter and smooth the top.
- Bake for 55–65 minutes, covering with foil if browning too quickly. Check doneness with a toothpick.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour