Blueberry Cheesecake Bread
Indulge in the irresistible fusion of flavors with this Blueberry Cheesecake Bread, a luscious treat that combines the moist, buttery texture of a classic quick bread with creamy swirls of cheesecake and bursts of juicy blueberries. Perfect for breakfast, dessert, or an afternoon snack, this recipe strikes the ultimate balance of tangy, sweet, and decadent. Featuring a rich cream cheese filling and a tender crumb enhanced by buttermilk, this loaf is as visually stunning as it is delicious, with beautiful swirls and berries studded throughout. Ready in just under 90 minutes, this easy-to-follow recipe is ideal for any occasion—whether you're impressing guests or indulging yourself. Serve it as is, or lightly warm a slice for an even more delightful experience. Perfect keywords for this show-stopper: blueberry cheesecake bread recipe, quick bread with cream cheese filling, blueberry dessert ideas, and homemade blueberry bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cups buttermilk
- 1.5 cups fresh or frozen blueberries (if frozen, do not thaw)
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoons vanilla extract (for cheesecake filling)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the melted butter and granulated sugar until smooth and well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the blueberries with a spatula, ensuring they are evenly distributed in the batter.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This will be your cheesecake filling.
Pour half of the blueberry batter into the prepared loaf pan and spread it evenly. Dollop half of the cheesecake mixture on top of the batter and swirl it gently using a knife or skewer.
Repeat with the remaining blueberry batter and cheesecake mixture, creating a swirl pattern on top.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the bread (avoiding the cheesecake swirls) comes out mostly clean with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 24.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
