Blueberry Cream Cheese Loaf

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 Blueberry Cream Cheese Loaf

Description

This Blueberry Cream Cheese Loaf is soft, slightly tangy, and bursting with juicy blueberries. The cream cheese adds a luscious richness that makes every bite taste like a bakery treat. Perfect for breakfast, brunch, or an afternoon snack with coffee or tea.

🫐 Ingredients

For the Dough:

  • 3 cups all-purpose flour
  • 2¼ tsp instant yeast (1 packet)
  • ¼ cup sugar
  • ½ tsp salt
  • ¾ cup warm milk (about 110°F)
  • ¼ cup unsalted butter, softened
  • 1 large egg

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

For the Blueberries:

  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour (to toss the berries)

Optional Glaze (for extra sweetness):

  • ½ cup powdered sugar
  • 1 tbsp milk or lemon juice

👩‍🍳 Instructions

  1. Prepare the Dough:
    In a large bowl, combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
    Add butter, egg, and salt. Mix in flour gradually until a soft dough forms.
    Knead for 7–8 minutes until smooth and elastic.
    Cover and let rise 1–1½ hours or until doubled in size.
  2. Make the Filling:
    Beat cream cheese, sugar, and vanilla until smooth and creamy.
  3. Assemble:
    Punch down the dough and roll into a rectangle (about 10×15 inches).
    Spread the cream cheese mixture evenly over the surface.
    Sprinkle the floured blueberries over top.
  4. Shape the Loaf:
    Roll up the dough (like a jelly roll) and twist gently.
    Coil into a round shape or place in a loaf pan.
    Cover and let rise for another 30–40 minutes.
  5. Bake:
    Preheat oven to 350°F (175°C).
    Bake for 35–40 minutes, until golden brown on top and cooked through.
    Cool on a rack.
  6. Glaze (Optional):
    Whisk powdered sugar with milk/lemon juice and drizzle over cooled loaf.

📝 Notes

  • Tossing blueberries in flour keeps them from sinking or bleeding too much.
  • You can use frozen berries, but don’t thaw them before adding.
  • Make it more decadent by adding a lemon zest or cinnamon sugar swirl.

💡 Tips

  • For a tangier flavor, use half cream cheese and half Greek yogurt.
  • Slice and freeze leftovers for up to 3 months — toast or microwave to serve.
  • Brush the top with melted butter and a sprinkle of sugar before baking for extra shine and crunch.

🍽 Servings

Makes 1 large loaf (8–10 slices).

🧾 Nutritional Info (per slice, approximate)

  • Calories: 250
  • Protein: 6g
  • Fat: 10g
  • Carbs: 34g
  • Fiber: 1g
  • Sugar: 12g

🌿 Benefits

  • Blueberries: Antioxidant-rich and heart-healthy.
  • Cream Cheese: Adds calcium and satisfying richness.
  • Homemade dough: No preservatives and customizable sweetness.

❓Q&A

Q: Can I make this dough the night before?
A: Yes! Let it rise once, punch it down, then refrigerate overnight. Shape and bake the next day.

Q: What if I don’t have yeast?
A: You can use a quick bread method (with baking powder), but it will be denser and more cake-like.

Q: Can I use other fruits?
A: Absolutely! Try raspberries, chopped strawberries, or even diced peaches.

Q: How do I know it’s fully baked?
A: The internal temperature should be 190°F (88°C) and the crust golden brown.

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