Blueberry Cream Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
1 cup fresh or frozen blueberries (toss with 1 tablespoon flour)
02 -
½ cup milk or buttermilk
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
¾ cup granulated sugar
06 -
½ cup unsalted butter, softened
07 -
½ teaspoon baking soda
08 -
½ teaspoon salt
09 -
1 teaspoon baking powder
10 -
1¾ cups all-purpose flour
→ Cream Cheese Filling
11 -
8 oz cream cheese, softened
12 -
1 teaspoon vanilla extract
13 -
1 large egg
14 -
¼ cup granulated sugar
# Instructions:
01 -
Set your oven to 350°F (175°C). Lightly grease a 9x5-inch pan and use parchment paper to make it simpler to lift out later.
02 -
Stir together flour, salt, baking soda, and baking powder in a medium bowl. In another bowl, cream sugar and butter till fluffy using a mixer. Beat in the eggs one at a time, then mix in the vanilla. Add the dry mix bit by bit, alternating with the milk. Gently fold in the blueberries coated in flour.
03 -
Combine softened cream cheese with vanilla, sugar, and the egg. Whisk until it’s completely smooth.
04 -
Spoon half the batter into the loaf pan. Spread the cream cheese mixture evenly on top. Add the rest of the batter, smoothing it out gently to cover the cream cheese.
05 -
Bake for 55 to 65 minutes, checking with a toothpick to ensure it’s cooked. If it starts browning too much, loosely cover it with foil during the last 15 minutes.
06 -
Let it sit for 10 minutes while still in the pan, then move to a wire rack to cool all the way.
# Notes:
01 -
Keep it in an airtight container for up to 3 days at room temperature, or chill for up to 5 days.
02 -
Use frozen blueberries straight from the freezer; no need to thaw them first.
03 -
This can be stored in the freezer for 3 months. Let it defrost in the fridge overnight.