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Honey Blueberry Cream Cheese Bread

A honey sweetened blueberry quick bread with a cream cheese filling.
Course Breakfast
Cuisine American
Keyword Blueberry
Prep Time 15 minutes
Cook Time 1 hour 4 minutes
Cooling Time 3 hours
Servings 12 people
Author Anna
Cost 5

Ingredients

  • 2 cups all-purpose flour (weigh or use a light hand) (270 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅛ teaspoon cinnamon
  • 2 large eggs room temperature
  • ½ cup granulated sugar (or use ¼ each white and brown)
  • ½ cup honey (80 grams)
  • 8 tablespoons unsalted butter, extremely soft (almost melted) (114 grams)
  • 1 teaspoon vanilla
  • 1 cup Greek yogurt (room temperature) (230 grams)
  • 2 teaspoons lemon zest
  • 1 cup fresh or frozen blueberries

Cream Cheese Filling

  • 8 oz cream cheese, softened (230 grams)
  • 1 tablespoon honey (20 grams)
  • 1 tablespoon sugar (12 grams)

Instructions

  • Bring all of the ingredients to room temperature.
  • Preheat the oven to 350 degrees F. Grease and flour a loaf pan or four small ceramic loaf pans (the ones that measure about 3x5)
  • Make the cream cheese filling first. Beat together cream cheese, honey and sugar and set aside.
  • Remove a teaspoon of flour for tossing the blueberries, then whisk the remaining flour with the baking powder and salt.
  • In the bowl of a stand mixer or in a large mixing bowl using a hand-held mixer, beat the eggs, sugar and honey until creamy, then drop in the softened butter and beat until smooth. On low speed or by hand, beat in yogurt, vanilla, and lemon zest and beat until smooth.
  • By hand or using lowest speed of mixer, gradually add the flour mixture stirring until it’s mixed.
  • Toss the frozen or fresh berries with flour and stir them into the batter. If they are leaving too many trails of blue, consider sticking the berries into the pan as you fill it. This is usually more of an issue with frozen berries.
  • Fill the loaf pan (or minis) about half way full with batter. Carefully spoon thick lines of cream cheese mixture down the center, then cover with remaining batter.
  • Bake for 55 to 60 minutes or until brown around the edges and fully baked. If making the minis, it should take between 40 and 45 minutes. Let cool for about 15 minutes, then carefully loosen from pan. Let cool completely, then turn from pan.