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Blueberry Cream Cheese Bread

A deliciously soft and tender blueberry bread with a creamy filling, perfect for brunch or as a gift.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Use unsalted to control salt content.
  • 2 large eggs Room temperature for better mixing.
  • 1 teaspoon vanilla extract
  • 1 cup sour cream Keeps the loaf tender.
  • 1 cup fresh blueberries, plus more for topping Fresh for juiciness.
Cream Cheese Filling
  • 8 ounces cream cheese, softened Use room-temperature for easier mixing.
  • 1/4 cup granulated sugar For filling.
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract For filling.
Crumble Topping (Optional)
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold, cut into small pieces

Method
 

Preparation of Filling
  1. Beat softened cream cheese with 1/4 cup sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla and beat until creamy. Set aside.
Preparation of Crumble (Optional)
  1. Whisk 1/2 cup flour, 1/4 cup sugar, brown sugar, and cinnamon together. Cut in cold butter until coarse crumbs form. Set aside.
Batter Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together 3 cups flour, baking soda, and salt.
  3. In a large bowl, cream together 1 cup sugar and 1/2 cup softened butter until light and fluffy.
  4. Beat in eggs one at a time, then stir in 1 teaspoon vanilla.
  5. Gradually add dry ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
  6. Gently fold in 1 cup fresh blueberries so they stay whole.
Assembly and Baking
  1. Pour half the batter into the prepared pan. Spoon the cream cheese filling down the center, leaving room at the edges. Pour remaining batter over and smooth lightly.
  2. If using, sprinkle the crumble topping evenly on top and dot with extra blueberries.
  3. Bake for 55–65 minutes, or until a skewer comes out clean. Tent with foil if the top browns too quickly.
  4. Let cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.

Notes

Use room-temperature cream cheese and butter for faster blending. If berries sink, toss them in a tablespoon of flour before folding to help them suspend. For extra brightness, stir a teaspoon of lemon zest into the batter.