BIG Blueberry Cream Cheese Loaf

BIG Blueberry Cream Cheese Loaf

Makes

• 1 giant loaf (9×5 deep pan or free-form round)
• OR 2 regular loaf pans

Ingredients

Blueberry Bread

• 4½ cups (560 g) all-purpose or bread flour
• 2¼ tsp instant yeast (1 packet)
• ¾ cup sugar
• 1 tsp salt
• 1 cup warm milk (105–110°F)
• ½ cup warm water
• ½ cup melted butter (or oil)
• 2 large eggs
• 1 tbsp vanilla

Blueberries

• 2½ cups blueberries (fresh or frozen)
• 1 tbsp flour

Cream Cheese Filling

• 12 oz (340 g) cream cheese, softened
• ½ cup sugar
• 1 egg
• 1 tsp vanilla

Optional Topping

• 1–2 tbsp sugar or coarse sugar

Instructions

1. Make the Dough

In a large bowl:

1. Mix flour, yeast, sugar, and salt.
2. Add milk, water, butter, eggs, and vanilla.
3. Mix until a soft, slightly sticky dough forms.
4. Knead 6–8 minutes (by hand or mixer) until smooth.

Cover and rise 1½–2 hours, until doubled.

2. Prepare Fillings

• Toss blueberries with 1 tbsp flour.
• Beat cream cheese, sugar, egg, and vanilla until smooth.

3. Assemble

1. Punch dough down and roll into a large rectangle.
2. Spread cream cheese mixture evenly.
3. Sprinkle blueberries on top.
4. Roll up gently (like cinnamon rolls) or fold and swirl.
5. Shape into loaf and place in greased pan.

4. Second Rise

Cover and rise 45–60 minutes, until puffy.

5. Bake

1. Preheat oven to 350°F (175°C).
2. Sprinkle top with sugar.
3. Bake:

• 60–70 minutes for one giant loaf
• 45–55 minutes for two loaves

If top browns too fast, tent loosely with foil.

Internal temp should be 190–195°F.

6. Cool

Cool in pan 20 minutes, then remove and cool completely before slicing (cream cheese needs time to set).

Pro Tips

• Frozen blueberries = better swirl, less bleeding
• Chill loaf 30 min before slicing for cleaner cuts
• Add lemon zest for next-level flavor