Blueberry Cream Cheese Bread brings together the sweet richness of cream cheese and the burst of fresh blueberries in every bite. It’s moist, flavorful, and incredibly easy to make. Whether you’re enjoying it with a hot cup of morning coffee or treating yourself to an afternoon snack, this loaf promises comfort in every slice.
Why We Love This Blueberry Cream Cheese Bread Recipe
You’re going to love this recipe because it delivers so much with so little effort. You don’t need any fancy skills or complicated tools. Just a bowl, a mixer, and a loaf pan. The batter comes together in minutes, and the result is a golden, fluffy loaf that’s moist from the cream cheese and studded with juicy blueberries in every bite. It’s perfect for breakfast, snack time, or dessert—and it always disappears fast. You can even dress it up with a simple glaze or enjoy it plain, just as it is.
This recipe also stores well, freezes beautifully, and makes a thoughtful homemade gift. Whether you’re baking for yourself or someone else, this is the kind of treat that never fails to impress.
Ingredients for Blueberry Cream Cheese Bread
To make this soft and moist blueberry cream cheese bread, you’ll need everyday ingredients you probably already have in your kitchen. The key is using fresh blueberries and softened cream cheese for that ultra-creamy texture and rich flavor.
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries (tossed in 1 tablespoon flour)
How to Make Blueberry Cream Cheese Bread
You don’t need any special equipment to pull this off—just your standard kitchen tools and a little bit of time. This recipe makes two generous loaves, and the batter comes together quickly with minimal fuss.
Start by preheating your oven to 350°F. Grease two standard loaf pans (9×5 inches) or line them with parchment paper. You want to make sure your butter and cream cheese are fully softened before mixing, as this helps create a smooth and airy batter.
In a large mixing bowl, cream the butter, cream cheese, and sugar together until the mixture is fluffy and light in color. This will take a couple of minutes with an electric hand mixer. Once it’s smooth, add the vanilla extract and then the eggs, one at a time. Beat well after each addition until everything is incorporated.
Now, it’s time to mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add the dry mixture into the wet batter, mixing on low speed until just combined. The batter will be thick, and that’s exactly what you want.
Before adding the blueberries, toss them with a tablespoon of flour. This keeps them from sinking to the bottom while baking. Gently fold the coated berries into the batter with a spatula, being careful not to overmix.
Divide the thick batter evenly between the prepared loaf pans. Smooth the tops with a spatula or the back of a spoon. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. You might see a few moist crumbs on the toothpick, but no wet batter.
Once done, remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then, gently remove the bread from the pans and transfer to a wire rack to cool completely. Letting them cool helps the texture set and makes slicing easier.
How to Serve Blueberry Cream Cheese Bread
Blueberry Cream Cheese Bread is a flexible treat that fits right into any part of your day. You can serve it warm or cold, plain or dressed up. In the morning, slice it up and enjoy it alongside your favorite coffee or tea. The sweet richness of the bread pairs beautifully with a hot drink.
If you’re serving it for dessert, consider adding a light dusting of powdered sugar or a drizzle of vanilla glaze. This simple step turns it into an elegant treat. For an indulgent option, warm a slice and top it with a scoop of vanilla ice cream or a spoonful of whipped cream.
It also works well as part of a brunch spread. Cut it into thin slices and serve it with fruit, yogurt, and other baked goods. You can even toast a slice and add a little butter for extra richness. However you choose to serve it, you’re going to enjoy every bite.
Expert Tips: Blueberry Cream Cheese Bread
- Use softened ingredients – Make sure your butter and cream cheese are at room temperature before mixing. This helps create a smooth, even batter and improves the texture of the final loaf.
- Don’t overmix – Once you’ve added the flour, mix just until everything is combined. Overmixing can make the bread dense or dry.
- Flour the blueberries – Tossing fresh blueberries in a bit of flour before folding them into the batter helps prevent them from sinking to the bottom during baking.
- Test for doneness – Ovens can vary, so start checking at the 45-minute mark. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Cool before slicing – Letting the bread cool completely helps it set and makes slicing neater. If you cut too soon, it may crumble or break apart.
How to Store Blueberry Cream Cheese Bread
To keep your bread moist and fresh, let it cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If you want to store it for longer, this bread freezes very well. Wrap each loaf in plastic wrap and then again in foil, or place it in a freezer-safe bag. It will stay fresh in the freezer for up to 3 months. To serve, let it thaw overnight in the refrigerator or at room temperature.
When ready to enjoy, you can warm individual slices in the microwave or toast them lightly for a crisp edge.
Variations of Blueberry Cream Cheese Bread
There are so many ways to make this recipe your own. Here are a few easy swaps and add-ins to try the next time you make it:
- Lemon Blueberry Bread – Add a tablespoon of lemon zest and a couple of teaspoons of fresh lemon juice to the batter. This brightens the flavor and adds a fresh, citrusy twist.
- Nutty Crunch – Fold in a handful of chopped walnuts or pecans for added crunch and flavor. You can also sprinkle them on top before baking.
- Mixed Berries – Swap out half the blueberries for raspberries, blackberries, or chopped strawberries for a colorful, fruity loaf.
- Cinnamon Swirl – Add a layer of cinnamon-sugar in the middle of the batter before baking. Just pour half the batter, sprinkle the cinnamon sugar, then add the rest of the batter on top.
- Glazed Finish – Drizzle the cooled bread with a simple glaze made from powdered sugar and milk or lemon juice for a bakery-style finish.
These variations let you create a new version of the recipe each time, so you never get bored of baking (or eating) it.
Frequently Asked Questions: Blueberry Cream Cheese Bread
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter. Toss them in flour just like fresh ones to prevent bleeding.
Why is my bread too dense?
Overmixing the batter or using cold butter and cream cheese can lead to dense bread. Be sure your ingredients are softened, and mix only until combined.
Can I bake this in a muffin pan instead of loaf pans?
Absolutely. Divide the batter into muffin liners and bake at the same temperature for 20–25 minutes, checking with a toothpick for doneness.
How do I keep the blueberries from sinking to the bottom?
Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the loaf.
Blueberry Cream Cheese Bread
Ingredients
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries (tossed in 1 tbsp flour)
Instructions
- Preheat your oven to 350°F (175°C) and grease two standard loaf pans (9×5 inches).
- In a large mixing bowl, cream the butter, cream cheese, and sugar together until fluffy and light.
- Add the vanilla extract and eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry mixture into the wet batter, mixing on low speed until just combined.
- Gently fold the coated blueberries into the batter with a spatula.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
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