Blueberry Crumble Cream Cheese Bread
This Blueberry Crumble Cream Cheese Bread features a moist, tender quick bread with a layer of homemade blueberry jam and a velvety smooth, sweet cream cheese swirl. The bread is topped with a second layer of homemade blueberry jam and a buttery, brown sugar cinnamon streusel topping. Before serving the bread is drizzled with blueberry icing. This bread makes a delicious breakfast, brunch or even dessert treat. The combination of the soft, tender bread, along with the bright and fresh blueberry jam layer, the sweet and tangy cream cheese swirl and the buttery brown sugar cinnamon streusel creates a beautiful balance between flavors and textures in every bite.
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Blueberry Crumble Cheesecake Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
Description
This Blueberry Crumble Cream Cheese Bread features a moist, tender quick bread with a layer of homemade blueberry jam and a velvety smooth, sweet cream cheese swirl. The bread is topped with a second layer of homemade blueberry jam and a buttery, brown sugar cinnamon streusel topping. Before serving the bread is drizzled with blueberry icing. This bread makes a delicious breakfast, brunch or even dessert treat. The combination of the soft, tender bread, along with the bright and fresh blueberry jam layer, the sweet and tangy cream cheese swirl and the buttery brown sugar cinnamon streusel creates a beautiful balance between flavors and textures in every bite.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup Greek yogurt or sour cream
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Blueberry Jam
- 1 cup fresh or frozen blueberries
- 1 1/2 teaspoons cinnamon
- 1/4 cup brown sugar
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1 large egg
- 1/4 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Streusel
- 2/3 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
Blueberry Icing
- 1 tablespoon blueberry jam
- 3/4 cup powdered sugar
- 1–3 tablespoons heavy cream or milk
Instructions
1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper and spray with nonstick cooking spray.
2. Make the blueberry jam. In a medium skillet, add blueberries, sugar and cinnamon. Cook over medium heat, stirring frequently until sugar dissolves and blueberries burst open. Remove from the heat and divide jam into two heat proof bowls (this helps it cool faster). Place in the refrigerator to allow the jam to cool while you make the loaf.
3. Make the streusel topping. In a medium bowl, add the flour, cinnamon, sugar, and melted butter. Use a fork to claw ingredients together until combined. Set in fridge until ready to use.
4. Make the loaf cake. In a large bowl, add the oil, egg, sugar and Greek yogurt (or sour cream). Whisk to combine. Add in the sifted flour, baking powder, baking soda and salt. Stir just until combined.
5. Make the cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese, egg, powdered sugar, flour and vanilla extract until smooth and creamy.
6. Add half the batter to the prepared pan, half the blueberry jam, then the cream cheese filling. Add the remaining batter on top. Add the remaining blueberry jam (reserving 1 tablespoon for the icing) on top of the batter. Sprinkle streusel on top. Set loaf pan on top of a ¼ sheet pan before baking, in case some of the batter bubbles out of the pan.
6. Bake in oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in pan on wire cooling rack.
7. Once cool, use the parchment paper handles to pull the loaf out of the pan, or invert the pan to gently slide the loaf out. Remove the parchment paper from the bread.
8. Make the blueberry icing. In a medium size bowl, add the reserved 1 tablespoon blueberry jam, powdered sugar and milk. Whisk to combine. Drizzle over the loaf.
9. Slice, serve and enjoy! You can serve warm, or room temperature as is, with regular butter, cinnamon butter, or even a scoop of ice cream!
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
