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The Ultimate Moist Blueberry Cream Cheese Swirl Bread (Easy Quick Bread Recipe)

Close-up of a moist slice of Blueberry Cream Cheese Bread showing swirls of cream cheese and bursting blueberries.
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Make this moist and tender Blueberry Cream Cheese Bread. It features a rich cream cheese swirl and fresh blueberries, perfect for an easy breakfast, brunch, or sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tablespoon lemon zest (optional, for brightness)
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the Cream Cheese Swirl:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Optional Glaze:
  • 1/2 cup powdered sugar
  • 1–2 teaspoons milk or lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and 1 cup of sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream (or yogurt) until just combined. If using, mix in the lemon zest now.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Gently fold in the blueberries using a spatula.
  7. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  8. Spoon half of the blueberry batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter. Top with the remaining blueberry batter.
  9. Use a knife or skewer to gently swirl the cream cheese mixture through the batter a few times to create a marbled effect. Do not over-swirl.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with foil for the last 15 minutes.
  11. Let the bread cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely.
  12. If using the glaze, whisk together the powdered sugar and milk/lemon juice until smooth. Drizzle over the cooled bread.

Notes

  • For the best results and a truly moist loaf, use room temperature ingredients for the batter and the cream cheese filling.
  • If you use frozen blueberries, do not rinse or thaw them; toss them lightly in a teaspoon of flour before folding them into the batter to help prevent sinking.
  • This bread tastes excellent the next day, making it a great option for easy breakfast prep.

Nutrition

Find it online: https://miameal.com/blueberry-cream-cheese-bread-recipe/