Blueberry Cream Cheese Loaf: The Recipe Everyone Is Going Crazy Over
If you have ever walked past a bakery and been stopped dead in your tracks by the smell of something warm, fruity, and completely irresistible, then this blueberry cream cheese loaf is about to become your new obsession. With a golden, crackled crust bursting with plump blueberries and a soft, pillowy interior swirled with cream cheese, this loaf is the kind of bake that makes you feel like a professional pastry chef — even if it is your very first attempt.
The best part? It is surprisingly simple to make. Once you pull it out of the oven and catch that first wave of warm blueberry and sweet dough aroma drifting through your kitchen, you will completely understand why people cannot stop talking about it. Fair warning: you will find yourself crouching in front of the oven window far more than is considered normal.
Ingredients
- 3 cups all-purpose flour, plus extra for dusting
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 2 tablespoons granulated sugar, plus extra for topping
- 1 cup warm water (around 110°F / 43°C)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon vanilla extract
- 1 and a half cups fresh blueberries (or frozen, thawed and drained)
- 8 oz (225g) full-fat cream cheese, softened
- 3 tablespoons powdered sugar
- 1 egg (for the cream cheese filling)
- Zest of one lemon
Method
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