Moist blueberry bread with a rich cream cheese swirl baked into tender loaf cakes.
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Calories: 320kcal
Equipment
- mixing bowls
- whisk
- loaf pans
- wire rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup milk
- 1.25 cups blueberries
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease or line two loaf pans.
- Beat cream cheese with sugar, egg, and vanilla until smooth. Set aside.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, oil, vanilla, and milk. Add to dry ingredients and mix gently.
- Fold blueberries into the batter carefully.
- Divide half the batter into pans, add cream cheese mixture, top with remaining batter, and swirl gently.
- Bake 45–55 minutes until set. Cool briefly, then transfer to a rack.
Notes
Do not overmix the batter. Cool completely before slicing for clean swirls.
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 220mg | Potassium: 140mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 8mg