Ingredients

For the Dough

  • 3 ½ cups (440g) bread flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • ¾ cup warm milk (110°F / 43°C)
  • 2 tablespoons unsalted butter, softened
  • 1 large egg, room temperature

For the Cream Cheese Filling

  • 8 oz (225g) full-fat cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract

For the Blueberries

  • 1 cup fresh blueberries (do not thaw if using frozen)
  • 1 tablespoon flour (for coating)

Optional Topping

  • 1 tablespoon coarse sugar for sprinkling

Ingredient Selection Tips

Using high-quality ingredients makes a noticeable difference in enriched breads. Bread flour is recommended because its higher protein content provides better structure and elasticity. All-purpose flour can be used, but the crumb may be slightly less chewy.

Fresh blueberries are ideal because they release less excess moisture into the dough. If using frozen berries, do not thaw them beforehand. Tossing blueberries in a small amount of flour helps prevent them from sinking and reduces color bleeding.

Full-fat cream cheese produces the richest flavor and best texture. Reduced-fat versions can work, but they may slightly affect the loaf’s structure and moisture retention.

Step 1: Activate the Yeast

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the surface and allow it to sit for 5–10 minutes until foamy. This confirms that your yeast is active and viable. If no foam forms, your yeast may be expired or the milk too hot or too cool.

Proper yeast activation is crucial. Milk that is too hot can kill the yeast, while milk that is too cool will delay fermentation.

Step 2: Prepare the Dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the activated yeast mixture, egg, and softened butter. Mix until a shaggy dough forms.

Knead for 8–10 minutes until the dough becomes smooth and elastic. It should be slightly tacky but not sticky. If necessary, add flour one tablespoon at a time.

Kneading develops gluten, which creates the structure needed to support the blueberries and cream cheese filling.

Step 3: First Rise (Bulk Fermentation)

Place the dough in a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Allow it to rise in a warm, draft-free environment for 60–90 minutes, or until doubled in size.

Proper fermentation enhances flavor and texture. Rushing this step can result in a dense loaf.

Step 4: Prepare the Cream Cheese Filling

In a medium bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth and creamy. Ensure there are no lumps. Set aside.

This filling should be spreadable but not runny. If it becomes too soft, refrigerate briefly.

Step 5: Incorporate the Blueberries

Gently deflate the risen dough and roll it into a rectangle approximately 10×14 inches. Spread the cream cheese mixture evenly over the surface.

Sprinkle the flour-coated blueberries evenly across the dough. Press them lightly into the surface to help them adhere.

Step 6: Shape the Loaf

Roll the dough tightly from the long edge into a log. Pinch the seam closed. You may leave it as a simple log or twist it gently for a rustic swirl effect.

Place the shaped dough into a parchment-lined loaf pan or onto a baking sheet for a free-form round loaf.

Step 7: Second Rise

Cover the shaped loaf loosely and allow it to rise again for 30–45 minutes until puffy. It should not double completely but should expand noticeably.

This second rise ensures a light and airy crumb.

Step 8: Bake

Preheat your oven to 350°F (175°C). If desired, sprinkle the top with coarse sugar.

Bake for 35–45 minutes, or until the loaf is golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent loosely with foil.

Step 9: Cooling

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing to prevent a gummy texture.

Cooling allows the crumb structure to set properly.

Serving Suggestions

This loaf is delicious slightly warm with a light dusting of powdered sugar. It pairs beautifully with coffee or tea and makes an impressive addition to brunch spreads.

For a dessert presentation, drizzle with a simple glaze made from powdered sugar and milk.

Storage Instructions

Store the loaf in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days.

To freeze, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature and warm gently before serving.

Troubleshooting Tips

If your loaf is dense, the dough may not have risen long enough. Ensure your yeast is fresh and your environment warm.

If blueberries sink, ensure they are coated lightly in flour and evenly distributed.

If the crust browns too quickly, reduce oven temperature slightly or tent with foil.