Description

Indulge in the delightful fusion of juicy blueberries and creamy cheesecake nestled within a tender, moist loaf. This Blueberry Cream Cheese Swirl Bread offers a harmonious blend of sweet and tangy flavors, making it an irresistible treat for breakfast, brunch, or an afternoon snack. Each slice reveals a beautiful swirl of cream cheese filling, ensuring a burst of flavor in every bite.

Ingredients

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For the Bread:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1½ cups fresh or frozen blueberries

For the Cream Cheese Filling:

- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; avoid overmixing.
Fold in Blueberries: Gently fold the blueberries into the batter. If using frozen blueberries, toss them in a little flour to prevent them from sinking.
Prepare the Cream Cheese Filling: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Assemble the Bread: Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining batter, spreading it out evenly.
Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Notes

Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.
Variations: Substitute blueberries with raspberries or blackberries for a different flavor profile. Adding a teaspoon of lemon zest to the batter can enhance the citrusy notes.
Tip: To prevent the blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American