How to Make Delicious Blueberry Cheesecake Bread at Home?

Q1: Can I use frozen blueberries for this recipe?
A1: Yes, frozen blueberries are used in this recipe. They should be frozen overnight and then crushed to mix with milk for kneading the dough.

Q2: What if I don’t have a chef’s machine for kneading the dough?
A2: If you don’t have a chef’s machine, you can knead the dough by hand. It might take more time and effort, but the result will be similar.

Q3: Is there a substitute for cream cheese in the filling?
A3: While cream cheese is recommended for its texture and flavor, you can try mascarpone or a thick Greek yogurt as a substitute.

Q4: Can I adjust the sugar content in the recipe?
A4: Yes, you can adjust the sugar according to your taste preferences. However, keep in mind it might slightly alter the final taste of the bread.

Q5: How do I know when the bread is properly fermented?
A5: The dough is properly fermented when it has doubled in size, and a finger pressed into it leaves a dent that doesn’t bounce back.

Q6: What is the best way to store this bread?
A6: Once cooled, store the bread in an airtight container or bag at room temperature. It’s best consumed within a couple of days.

Blueberry Cheesecake Bread


  • High-gluten flour: 250g
  • Fine sugar: 30g
  • Whole egg liquid: 25g
  • Milk: 130g (plus extra for adjustment)
  • Milk powder: 10g
  • Salt: 3g
  • Yeast: 2.5g
  • Butter: 20g
  • Blueberries: 100g (plus 18 for decoration)
  • Cream cheese: 160g
  • Fine sugar for filling: 10g
  • Milk for filling: 25g
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  1. Freeze the blueberries overnight, crush them, and soak with a part of the milk for kneading the dough. Reserve some milk to adjust the dough's consistency.
  2. Mix all dough ingredients except butter in a mixing bowl. Knead the dough, initially using 100g of the milk mixed with the blueberries. Add the reserved milk as needed.
  3. Knead until the dough reaches the expansion stage, then incorporate the butter and knead until fully integrated.
  4. Form the dough into a ball, place it in a bowl, cover with plastic wrap, and let it ferment in a warm place (25-28°C) until it doubles in size.
  5. While the dough ferments, prepare the filling by mixing cream cheese and sugar until smooth, then blend in the milk. Transfer the mixture into a piping bag.
  6. Divide the fermented dough into six portions, cover, and let them relax for 20 minutes.
  7. Roll out one portion of the dough into a circle and prick it with a fork.
  8. Place the dough in an octagonal mold, ensuring it reaches the corners.
  9. Let the dough undergo a second fermentation in a warm, humid environment (35°C, 80% humidity) for about 35-40 minutes until it expands 1.5 times its size.
  10. Brush the dough with egg wash (not included in the ingredients list), pipe the cheese filling in the center, and decorate with blueberries.
  11. Bake in a preheated oven at 180°C (top) and 190°C (bottom) for 18 minutes. Adjust according to your oven.
  12. Cool the bread in the mold before transferring to a cooling rack.
  13. Enjoy the soft, slightly tangy bread with sweet and creamy cheese and blueberry filling.
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  • High in carbohydrates and sugars due to flour and added sugars.
  • Contains protein from the cream cheese and egg.
  • Provides dietary fiber from the blueberries.
  • Contains dairy; not suitable for lactose intolerant individuals.