This blueberry cream cheese bread is a tasty treat that’s soft and fluffy. The creamy cheese adds a delightful twist to the sweet burst of blueberries. Yum!
I can never resist a slice warm from the oven with a little butter on top. It’s like breakfast and dessert rolled into one—what a sweet deal! 😄
Making this bread is so simple. You just mix the ingredients and let the oven do its magic. It’s perfect for sharing, or, you know, keeping all to yourself! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This flour is vital for structure! If you’re looking for a gluten-free option, you can substitute it with a gluten-free flour blend, but check the package for a 1:1 ratio.
Cream Cheese: It adds creaminess and richness. You can swap it for mascarpone or even Greek yogurt for a lighter version. I love using full-fat cream cheese for that classic flavor.
Fresh Blueberries: Fresh is best for texture and taste. If fresh blueberries aren’t available, you can use frozen ones, but make sure not to thaw them before folding in. This helps avoid a purple batter!
Sour Cream: Adds moisture and tang. You can substitute with plain yogurt or buttermilk if needed. I’ve used yogurt before, and it worked just as well.
Granulated Sugar: The sugar sweetens and aids in browning. Brown sugar can be a great alternative; it adds more depth and a little moisture to the bread.
How Do I Ensure My Bread Rises Well and Stays Fluffy?
The key to a fluffy loaf is in the creaming process! Start by making sure your butter and cream cheese are at room temperature; this makes them easier to cream together. Here’s how:
- In a large mixing bowl, beat the butter and cream cheese with sugar until the mixture is light in color and fluffy. This should take about 3-5 minutes.
- Incorporate the eggs one by one while mixing well after each addition. This helps trap air, important for a good rise!
- When mixing the dry ingredients into the wet ingredients, do it gradually and mix until just combined, which keeps the bread light and airy.
Finally, don’t overmix when folding in the blueberries. This keeps the batter from getting too dense. Happy baking!
How to Make Blueberry Cream Cheese Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/3 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Others:
- 1 cup fresh blueberries (plus extra for garnish, if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. Plus, you’ll need about 10-15 minutes to cool before slicing. So, in total, you’re looking at around 1 hour and 20 minutes from start to finish—perfect for a delicious homemade treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it warms up, take a 9×5 inch loaf pan and grease it with butter or non-stick spray, then sprinkle a little flour to coat the inside evenly. This will help your bread come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Use a whisk to mix them well, ensuring there are no lumps. Set this bowl aside for later.
3. Cream the Butter and Cheese:
In a large bowl, take the softened butter and cream cheese. Using a hand mixer, beat them together with the granulated sugar until the mixture is light and fluffy—this should take about 2-3 minutes. It’s the secret to getting a nice, airy bread!
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla extract until everything is well combined. This will add great flavor to your bread!
5. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Gradually add the dry ingredient mixture to the bowl with the wet ingredients, mixing gently. Alternate this step with adding the sour cream—start with dry, add sour cream, then dry again. Mix until everything is just combined; don’t overdo it!
6. Fold in the Blueberries:
Carefully fold in the fresh blueberries with a spatula. Try not to crush them, as we want those lovely blue marbles to remain intact in your bread. It’s part of the charm!
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. If you’d like, sprinkle a few extra blueberries on top for a nice touch. They’ll look great once baked!
8. Bake the Bread:
Pop the loaf pan in the preheated oven and bake for 50-60 minutes. You can check if it’s done by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, your bread is ready!
9. Cool Down:
Once it’s baked, take the pan out of the oven and let it cool for about 10-15 minutes in the pan. After that, gently transfer the bread to a wire rack to cool completely. This helps keep it from getting soggy on the bottom.
10. Slice and Enjoy:
When it’s cooled, slice up your delicious blueberry cream cheese bread and enjoy the lovely flavors! Perfect for breakfast, a snack, or any time you need a treat!
Can I Use Frozen Blueberries in This Recipe?
Absolutely! If you’re using frozen blueberries, you don’t need to thaw them beforehand. Just fold them directly into the batter. However, keep in mind that your bread may take a couple of extra minutes to bake since the frozen berries can cool down the batter.
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt is a fantastic substitute for sour cream. Use the same amount of Greek yogurt (1/2 cup) as called for in the recipe. It will add a similar tanginess and moisture to the bread!
How Can I Store Leftover Bread?
Store leftover Blueberry Cream Cheese Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and wrap it tightly, then freeze it for up to 3 months. Just thaw at room temperature before enjoying!
What Should I Do If My Bread is Too Dense?
If your bread turns out too dense, it might be due to overmixing the batter or not measuring the flour correctly. To avoid this next time, mix just until combined, and consider spooning the flour into the measuring cup instead of scooping directly from the bag, which can pack down the flour and add more than needed.
