Description

This Blueberry Cream Cheese Bread combines soft, moist texture with juicy blueberries and creamy plant-based cream cheese, creating a delicious, tender loaf perfect for breakfast, brunch, or a snack. The bread features a beautiful marbled cream cheese swirl stabilized with a natural gelling agent for perfect spreadability and an irresistible balance of flavors.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar

Wet Ingredients

1 cup plant-based milk
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract (natural)

Cream Cheese Mixture

1 cup plant-based cream cheese
1 tablespoon natural gelling agent
2 tablespoons granulated sugar
1 teaspoon vegetarian Worcestershire sauce (natural)
1/2 teaspoon vanilla extract (natural)

Additional Ingredients

1 1/2 cups blueberries (fresh or frozen, tossed lightly in flour if frozen)

Instructions

Prepare Your Cream Cheese Mixture: Blend the plant-based cream cheese with the natural gelling agent, 2 tablespoons of sugar, vegetarian Worcestershire sauce (natural), and 1/2 teaspoon vanilla extract (natural) until smooth and creamy, ready to swirl through the bread.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar to evenly distribute the leavening agents and seasoning.
Combine Wet Ingredients: In a separate bowl, stir together the plant-based milk, vegetable oil, apple cider vinegar, and 1 teaspoon vanilla extract (natural) to create a moist batter base.
Blend Batter and Fold in Blueberries: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined to avoid toughening the bread. Fold in the blueberries carefully to keep their color and texture.
Layer and Bake: Pour half of the batter into a greased bread pan, then evenly dollop the cream cheese mixture over it. Cover with remaining batter and swirl the cream cheese with a knife to create a marbled pattern. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted comes out clean.
Cool and Slice: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely, which ensures moist, perfect slices.

Notes

Use fresh or frozen blueberries; toss frozen berries lightly in flour to prevent sinking.
Mix batter just until combined to keep bread tender.
Use an oven thermometer to ensure accurate baking temperature.
Use room temperature ingredients for best texture and smooth batter.
Swirl cream cheese gently with knife or toothpick for beautiful marbled patterns.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 200mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: blueberry bread, cream cheese bread, plant-based bread, vegan bread, blueberry dessert, breakfast bread, moist bread