If you’re ready to fall in love with a comforting bake, Blueberry Cream Cheese Bread is your match made in heaven. Imagine a tender, buttery loaf filled with bursts of juicy blueberries and luscious cream cheese, coming together to create a slice that’s both incredibly soft and decadently rich. This recipe is a dreamy combination of classic flavors and crowd-pleasing texture, perfect for breakfast, brunch, or a sweet snack. It’s the kind of treat you’ll want to make on repeat—simple enough for a weekday, yet impressive enough to share when guests drop by unexpectedly.

Blueberry Cream Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Cream Cheese Bread shines with pantry staples, each playing a vital role—bringing flavor, fluffiness, and irresistible color. There’s no need for specialty ingredients; these simple additions combine for a loaf with crave-worthy results every time.

All-purpose flour: The backbone of the bread, giving structure and chew without being dense.
Baking powder: Provides lift, making sure every slice is light and not heavy.
Baking soda: Adds a gentle rise and helps the loaf brown beautifully.
Salt: Just a touch to amplify all the sweet and tangy notes.
Unsalted butter (softened): Brings classic buttery flavor and keeps the crumb melt-in-your-mouth tender.
Cream cheese (softened): The secret to a moist, rich loaf—plus a hint of tanginess that sets this bread apart.
Granulated sugar: Sweetens everything up and encourages a lightly golden crust.
Large eggs: Bind the batter, giving the bread structure and a plush interior.
Vanilla extract: For warmth and depth—think of it as the background music tying the flavors together.
Milk: Loosens the batter, creating a smooth, silky texture.
Fresh or frozen blueberries (tossed with flour): Tossing them with flour helps keep the berries from sinking and avoids blue streaks through the loaf.

How to Make Blueberry Cream Cheese Bread

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F, which gives your bread the perfect environment to rise and brown evenly. Generously grease a 9×5-inch loaf pan, reaching into all the corners, or line it with parchment paper for extra-easy removal. Proper prep helps guarantee your Blueberry Cream Cheese Bread lifts out of the pan in one beautiful piece every single time.

Step 2: Whisk Dry Ingredients

In a medium bowl, swirl together your flour, baking powder, baking soda, and salt. Combining the dry ingredients first ensures they’re evenly distributed, so you won’t get any surprise pockets of baking soda or clumps of salt in the finished loaf. This simple step makes every bite wonderfully balanced.

Step 3: Cream Butter and Cream Cheese

Grab a large mixing bowl and beat together your soft butter and cream cheese. Keep mixing until the blend is completely smooth and creamy—this duo gives your Blueberry Cream Cheese Bread its plush, decadent texture. Don’t shortcut this step; smoothness is key for a tender crumb.

Step 4: Add Sugar and Eggs

Sugar goes in next, and you’ll beat again until everything is light and fluffy. This aeration helps with lift, making your bread delightfully soft. Now, add the eggs one at a time, mixing well after each addition, and pour in your vanilla extract. You should have a creamy, almost dreamy-looking mixture—this is your flavor base!

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating in batches with the milk. Start and end with the dry ingredients. Mixing in stages keeps the batter smooth and reduces the chances of overworking the flour, so your bread stays tender with no toughness.

Step 6: Add Blueberries

Gently fold the floured blueberries into the batter by hand. Take your time—folding gently helps keep the berries whole, avoiding streaky blue batter and making sure every slice is studded with perfect bursts of fruit. The little bit of flour on the berries also keeps them evenly distributed, so no more sinking blueberries!

Step 7: Bake and Cool

Pour your luscious batter into the prepared loaf pan and smooth the top with a spatula—it’s always so satisfying! Slide the pan into the oven and bake for 55 to 65 minutes, checking with a toothpick (it should come out clean or with a few moist crumbs). Let the bread cool in the pan for 10 minutes to set, then transfer to a wire rack to finish cooling completely. Slicing too soon means you might lose that pillowy texture, so as tempting as it is, let it cool just a bit.

How to Serve Blueberry Cream Cheese Bread

Garnishes

A dusting of powdered sugar is all you need for a simple, elegant finish—think of it as snow on a blueberry hillside. If you’re feeling fancy, a drizzle of lemon glaze adds a zingy contrast that pairs beautifully with the rich crumb. For a rustic touch, scatter on a few extra fresh blueberries just before serving.

Side Dishes

Turn a slice of Blueberry Cream Cheese Bread into a complete breakfast by pairing it with Greek yogurt and a handful of toasted almonds. For brunch, it makes a colorful companion to scrambled eggs or a refreshing fruit salad. A steamy cup of coffee or tea is the classic sidekick that really lets the buttery and fruity flavors shine.

Creative Ways to Present

Try slicing the loaf and toasting individual pieces lightly—spread with a whisper of extra cream cheese or a swipe of salted butter. For a fun twist at gatherings, cube the bread and serve as sweet finger food, or top slices with whipped cream and more berries for a deconstructed dessert. This bread loves both casual and fanciful presentations—let your mood decide!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Blueberry Cream Cheese Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. If your kitchen is on the warmer side, refrigerate to maintain the fresh, moist texture. This bread is almost even better the day after baking, as the flavors settle and deepen.

Freezing

Blueberry Cream Cheese Bread freezes like a dream! Simply wrap the loaf or individual slices in a double layer of plastic and aluminum foil, then stash in a freezer-safe bag. It will keep its lovely taste and texture for up to 2 months—ready for whenever a craving strikes or last-minute guests appear. Thaw overnight in the fridge for best results.

Reheating

To bring that just-baked warmth back, pop slices in a toaster or warm in a low oven (around 300°F) for 5 to 10 minutes. Avoid the microwave if you can, as it can make the crumb rubbery. A gentle reheat brings out the cream cheese richness and makes every bite feel fresh from the oven.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If you use frozen blueberries, don’t thaw them—just toss in flour and fold straight into the batter. This helps maintain firm, plump berries without purple streaks throughout your bread.

Do I really need to use cream cheese?

The cream cheese is what gives Blueberry Cream Cheese Bread its distinctive flavor and rich, tender crumb. Skipping it will definitely change the texture and depth, so for the true experience, don’t leave it out!

How do I prevent the bread from becoming soggy?

Cool the bread completely on a wire rack before storing, and be sure to avoid overmixing the batter—that’s the best trick for a light, moist texture rather than a dense or soggy loaf. Also, letting excess liquid drain from freshly washed berries keeps things on the firm side.

Can I add any other flavors to the batter?

Yes! A teaspoon of lemon zest boosts the tang and freshness, giving the loaf even more personality. A pinch of cinnamon is a cozy addition, perfect for chilly mornings or festive occasions.

What’s the best way to cut Blueberry Cream Cheese Bread?

Use a sharp, serrated bread knife and wait until the loaf is fully cool for the cleanest slices. If you’re slicing for a crowd, a gentle sawing motion keeps the berries in place and the loaf beautifully intact.

Final Thoughts

If you’re searching for a new baking go-to or an easy way to impress friends with your kitchen prowess, Blueberry Cream Cheese Bread can’t be beat. There’s something so comforting yet sophisticated about this loaf—it’s bound to become a regular favorite in your recipe file. Treat yourself (and maybe someone else) to a loaf soon!

Blueberry Cream Cheese Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of blueberries and cream cheese with this moist and delicious Blueberry Cream Cheese Bread. Perfect for breakfast or as a sweet snack, this bread is bursting with fruity goodness and rich creaminess.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
4 oz cream cheese (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk

Blueberries:

1 ½ cups fresh or frozen blueberries (tossed with 1 tablespoon flour)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Add the sugar and beat until light and fluffy. Mix in the eggs one at a time, then add the vanilla extract.
Combine dry and wet mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
Add blueberries: Gently fold in the floured blueberries.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

If using frozen blueberries, do not thaw before adding to the batter to prevent bleeding.
For extra flavor, add a teaspoon of lemon zest to the batter.
This bread freezes well—wrap tightly and store for up to 2 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American