Description
Moist, tender blueberry bread with a tangy cream cheese swirl that stays perfectly marbled. This bakery-quality quick bread is surprisingly easy to make and stays fresh for days. Bursting with juicy blueberries and featuring a rich, creamy layer, it’s perfect for breakfast, brunch, or dessert.
Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
¾ cup Greek yogurt (full-fat)
¼ cup whole milk
Zest of 1 lemon
1½ cups fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
8 oz cream cheese, softened
¼ cup granulated sugar (for cream cheese)
1 large egg yolk
1 teaspoon vanilla extract (for cream cheese)
1 tablespoon all-purpose flour (for cream cheese)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat softened cream cheese with ¼ cup sugar until fluffy (2-3 minutes). Add egg yolk, vanilla, and 1 tablespoon flour. Mix until smooth and set aside.
3. Toss blueberries with 1 tablespoon flour to prevent sinking.
4. Whisk together 2 cups flour, baking powder, baking soda, and salt in a large bowl.
5. In another bowl, whisk melted butter, ¾ cup sugar, eggs, Greek yogurt, milk, lemon zest, and vanilla until combined.
6. Pour wet ingredients into dry ingredients. Fold gently until just combined (don’t overmix).
7. Gently fold in flour-coated blueberries, reserving a handful for topping.
8. Pour half the batter into prepared pan. Spread half the cream cheese mixture over it.
9. Add remaining batter, then dollop remaining cream cheese on top.
10. Use a butter knife to create figure-eight swirls through the batter and cream cheese.
11. Sprinkle reserved blueberries on top.
12. Bake for 55-65 minutes, until a toothpick inserted in center comes out with moist crumbs and internal temperature reaches 200-205°F.
13. Cool in pan for 15 minutes, then use parchment to lift out onto a wire rack.
14. Cool completely (at least 1 hour) before slicing.
Notes
Don’t thaw frozen blueberries before adding to batter – use them frozen to prevent color bleeding.
Ensure cream cheese is softened but not melted for the best swirl texture.
Don’t overmix the batter – fold until just combined for tender bread.
Store at room temperature for up to 3 days, then refrigerate. Freezes beautifully for up to 3 months.
If top browns too quickly, tent loosely with foil after 40 minutes of baking.
- Prep Time: 20
- Cook Time: 60
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 245mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: blueberry cream cheese bread, blueberry bread, cream cheese swirl bread, quick bread recipe, breakfast bread, blueberry loaf