Blueberry Cream Cheese Loaf

By Muhammad Faizan

Blueberry Cream Cheese Loaf

Description

This Blueberry Cream Cheese Loaf is a soft, rich bread bursting with juicy blueberries and pockets of tangy cream cheese. The loaf has a slightly crisp golden crust and a fluffy, tender interior. It’s perfect for breakfast, brunch, or as a sweet afternoon treat.

Ingredients

For the Dough:

  • 2 ½ cups (315 g) all-purpose flour

  • ¼ cup (50 g) granulated sugar

  • 2 ¼ tsp (1 packet) instant yeast

  • ½ tsp salt

  • ½ cup (120 ml) warm milk (about 100°F / 38°C)

  • ¼ cup (60 ml) warm water

  • ¼ cup (56 g) unsalted butter, softened

  • 1 large egg

For the Filling:

  • ¾ cup (150 g) fresh or frozen blueberries

  • 4 oz (113 g) cream cheese, softened

  • 2 tbsp (25 g) granulated sugar

  • 1 tsp vanilla extract

  • 1 tsp lemon zest (optional)

For Topping (optional):

  • 1 tbsp melted butter

  • 1 tbsp sugar for sprinkling

Instructions

  1. Prepare the Dough:

    • In a large bowl, mix flour, sugar, salt, and yeast.

    • Add warm milk, water, butter, and egg. Mix until a dough forms.

    • Knead by hand or mixer for 8–10 minutes until smooth and elastic.

  2. First Rise:

    • Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–1.5 hours or until doubled in size.

  3. Prepare the Filling:

    • Beat cream cheese, sugar, vanilla, and lemon zest until smooth.

  4. Assemble:

    • Roll out dough into a rectangle (about 10×14 inches).

    • Spread cream cheese mixture evenly.

    • Sprinkle blueberries over the top.

    • Roll the dough into a log and twist it into a round loaf or braid shape.

  5. Second Rise:

    • Place on a parchment-lined baking sheet or loaf pan. Cover and let rise for 30–45 minutes.

  6. Bake:

    • Preheat oven to 350°F (175°C).

    • Brush with melted butter and sprinkle sugar on top (optional).

    • Bake 30–35 minutes or until golden brown and cooked through.

  7. Cool and Serve:

    • Let cool on a wire rack before slicing. Serve warm or at room temperature.

 Notes

  • Use fresh blueberries for best results; frozen ones can add extra moisture, so toss them lightly in flour before adding.

  • Don’t overfill with cream cheese or blueberries, or the loaf may burst open.

  • You can make mini loaves or even bake in a muffin tin for smaller portions.

 Tips

  • Add a touch of cinnamon for warmth.

  • Drizzle with lemon glaze (powdered sugar + lemon juice) after baking for a dessert-style finish.

  • Store leftovers in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Servings & Nutrition (per slice, ~1/10 of loaf)

  • Calories: 230

  • Carbs: 32 g

  • Protein: 5 g

  • Fat: 9 g

  • Sugar: 10 g

  • Fiber: 1 g

 Benefits

  • Blueberries are rich in antioxidants and Vitamin C.

  • Cream cheese adds protein and a satisfying creamy texture.

  • Homemade bread has fewer preservatives than store-bought options.

Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble the loaf, cover, and refrigerate overnight. Bake fresh in the morning.

Q: Can I use frozen blueberries?
A: Yes, just don’t thaw them—toss in a tablespoon of flour to prevent color bleeding.

Q: Can I make it vegan?
A: Substitute vegan butter, plant-based milk, and vegan cream cheese.

Q: Can I freeze it?
A: Absolutely. Freeze slices individually, then reheat in a toaster or oven.

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