Blueberry Cream Cheese Bread
This blueberry cream cheese bread has a visible, intentional cream cheese ribbon in every slice. The crumb is tender, the cream cheese is tangy, and the lemon zest makes the blueberry flavor pop. A one-bowl batter that looks bakery-made.
Equipment
- 9x5 Loaf Pan
- Mixing bowls
- Whisk
- Rubber Spatula
- Microplane
- Cooling rack
Ingredients
Cream Cheese Ribbon
- 8 oz cream cheese, softened
- 1 egg yolk (reserve white for batter)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Batter
- 1 ½ cups all-purpose flour (180g)
- 1 cup granulated sugar
- 2 large eggs (1 whole + 1 white; yolk used in filling)
- ½ cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 zest of 1 lemon
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon flour (for tossing berries)
Instructions
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment paper sling – two long strips crosswise.
- Make the cream cheese ribbon: In a small bowl, beat together the softened cream cheese, 1 egg yolk, 2 tablespoons of sugar, and 1 teaspoon of vanilla until smooth and spreadable. Set aside.
- Build the batter: In a large bowl, whisk the melted butter, remaining 1 whole egg + 1 egg white, 1 cup sugar, lemon zest, and remaining vanilla extract until smooth and glossy.
- Add the dry ingredients: Gently fold in the flour, baking powder, and salt with a rubber spatula until just combined. Do not overmix; lumps are fine.
- Toss the berries: In the same small bowl used for the cream cheese, toss the blueberries with 1 tablespoon of flour. Gently fold the floured berries into the batter.
- Layer it up: Spread half the batter into the prepared pan. Drop spoonfuls of the cream cheese mixture over the batter, then gently spread into an even layer, leaving a ½-inch border around the edges. Top with the remaining batter and smooth the surface.
- Bake for 55–65 minutes, until the top is golden brown and a skewer inserted into the center (avoiding the cream cheese layer if possible) comes out clean. If the top browns too fast after 40 minutes, tent loosely with foil.
- Cool in the pan for 15 minutes, then use the parchment sling to lift the loaf onto a wire rack. Cool completely before slicing – at least 2 hours.
Notes
Do not overmix the batter – mix until the flour disappears. Use a parchment sling for clean removal. If using frozen blueberries, do not thaw them. Let the bread cool completely before slicing to avoid a gummy texture. Store wrapped tightly at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months. For dairy-free, use a high-quality vegan cream cheese (Miyoko's or Kite Hill) and substitute butter with vegan butter or coconut oil. For gluten-free, use a 1:1 gluten-free baking flour with xanthan gum.