Ingredients
Method
Prepare Oven and Pan
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
Make Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and creamy. Add 1 egg and mix until fully combined. Set aside.
Combine Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In another bowl, whisk together the melted butter, 1 cup sugar, and 2 eggs until smooth. Stir in the vanilla extract.
Assemble Batter
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. A few lumps are okay; do not overmix.
- Gently fold in the blueberries, taking care not to crush them.
Layer and Bake
- Pour half of the batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter. Top with the remaining batter, spreading gently to cover.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
Cool and Serve
- Let the bread cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment overhang and cool completely on the rack.
Nutrition
Notes
For a California twist, use Meyer lemon zest in the cream cheese filling. Frozen blueberries work well; do not thaw to prevent streaking. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To make ahead, prepare the batter and filling, then layer and refrigerate overnight; bake the next day. Avoid overmixing to keep the bread tender. Serve slices slightly warm with a dollop of whipped cream or a drizzle of honey.