Stuffed Blueberry Cream Cheese Bread

We have done so many muffins I thought I would break the routine up and do a stuffed blueberry cream cheese bread! This blueberry bread is taken to the next level with the cream cheese filling. You can use frozen or fresh blueberries; remember to toss them in a little flour so they will float in the batter and not sink to the bottom.

Stuffed Blueberry Cream Cheese Bread will last up to 3 months if wrapped tightly in the freezer or about a week in the refrigerator.

To make a loaf of Stuffed Blueberry Cream Cheese Bread, you will need the following –

1 3/4 C All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 C Butter, unsalted, room temp
3/4 C Sugar
2 Eggs
1 tsp Vanilla Extract
1/2 C Milk
1 C Fresh or Frozen Blueberries
1 Tbsp Flour

Cream Cheese Filling –

8 oz Cream Cheese, room temp
1/4 C Sugar
1 Egg
1 tsp Vanilla Extract

Some Equipment you will need –

Loaf Pan
Parchment Paper
Measuring Cups
Measuring Spoons
Hand Mixer

To begin making your stuffed blueberry cream cheese bread, you need the butter and cream cheese to be at room temperature. That will take about a half hour.

While the cream cheese and butter are softening, it’s time to prep your loaf pan. First, grease the pan with butter, Crisco, or your preferred oil. Next, line it with parchment paper. This will help make it easier to get out of the loaf pan.

Preheat the oven to 350F

In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to help stir it. Then, set aside.

In another mixing bowl, cream together the butter and sugar with an electric hand mixer. You want the mixture to be light and fluffy.

Next, add in the eggs, one at a time, mixing until well combined each time with the sugar mixture.

Stir in the vanilla extract.

Then, alternate adding in the flour mixture and milk mixture.

Now it’s time to add the blueberries. Mix about 1 tbsp of flour with the blueberries and fold them into your dough. The flour will help them not sink to the bottom of the mix.

In another bowl, we are going to make the cream cheese filling.

With an electric hand mixer, combine the cream cheese, sugar, egg, and vanilla until smooth. It will take a little bit to get all the lumps out.

Add half your batter to the prepared loaf pan.

Then add in the cream cheese mixture.

Top with remaining batter.

Bake in the oven for 55-65 minutes. If the top starts to brown too much, add a foil tent to it.

When you can insert a toothpick into the center of the loaf and it comes out clean, that is how you will know the loaf is done.

Remove from the oven and let rest for about 10 minutes. Then, remove from the pan and let cool on a wire rack.

Enjoy!!

You can store the Stuffed Blueberry Cream Cheese bread in an airtight container on the counter for 3 days, in the fridge for 5 days or in the freezer for up to 3 months.