introduction
Blueberry Cream Cheese Bread is a soft, buttery loaf studded with juicy blueberries and a tender cream cheese swirl — the perfect cozy bake for brunch, dessert, or a snack with coffee. This easy recipe makes two loaves (or several mini loaves) and bakes up with a gorgeous golden crust and a moist interior that’s Instagram- and Pinterest-ready. If you love blueberry desserts with a creamy touch, you might also enjoy these Blueberry Cheesecake Protein Bites for a lighter treat.
Table of Contents
Why You’ll Love This Blueberry Cream Cheese Bread:
- Bright, tangy-sweet flavor from fresh blueberries and cream cheese swirl.
- Moist, tender crumb that slices beautifully for gifts or brunch.
- Easy batter — no complicated steps, great for beginner bakers.
- Versatile: make two loaves or several mini loaves for portion control.
- Freezer-friendly: bake ahead and enjoy for busy mornings.
Ingredients Needed :
Dairy & fats:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
Sweeteners & flavor:
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
Eggs:
- 4 large eggs
Dry ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Fruit:
- 2 cups fresh blueberries, tossed with 1 tablespoon flour
Step-by-Step Instructions :
- Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or prepare 5–6 mini loaf pans.
- In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until smooth and creamy.
- Mix in the vanilla extract, then add the eggs one at a time, beating until fully combined.
- Gradually mix in the flour, baking powder, and salt until just combined. The batter will be thick — that’s normal.
- Gently fold in the floured blueberries using a spatula to avoid crushing them.
- Divide batter evenly between prepared pans. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool slightly in the pan, then remove, slice, and enjoy.
Serving Suggestions Blueberry Cream Cheese Bread
Slice slightly warm and serve with a smear of softened butter or a drizzle of honey. For brunch, pair with Greek yogurt and fresh berries. Add a cream cheese glaze (powdered sugar + a splash of milk + vanilla) for an extra-sweet finish that’s perfect for special occasions. Mini loaves make lovely hostess gifts when wrapped in parchment and tied with twine.
Tips for Success Blueberry Cream Cheese Bread
- Bring butter, cream cheese, and eggs to room temperature so they mix smoothly and don’t leave lumps.
- Toss the blueberries in a tablespoon of flour to keep them from sinking to the bottom of the loaf.
- Fold gently: overmixing breaks the berries and can make the batter tough. Use a spatula and fold until streaks of flour disappear.
- Test for doneness with a toothpick — a few moist crumbs are okay, but it shouldn’t be wet batter.
- Cool in the pan for 10–15 minutes before removing to prevent the loaf from cracking or falling apart.
- If using frozen blueberries, do not thaw; fold them in frozen and add 5–10 minutes to the baking time.
variation (if any)
- Lemon-Blueberry: Add 1–2 teaspoons lemon zest and a tablespoon of lemon juice to the batter for a fresh citrus note.
- Streusel Top: Mix ¼ cup brown sugar, 2 tbsp flour, 2 tbsp cold butter, and a pinch of cinnamon; sprinkle on top before baking.
- Swirl: Reserve a few tablespoons of batter, mix with softened cream cheese and a spoonful of fruit preserves, then gently swirl into the top before baking.
- Mini Muffins: Spoon batter into a lined muffin tin for about 16–18 muffins; bake 18–22 minutes.
FAQs
Q: Can I use frozen blueberries?
A: Yes — fold them in frozen (don’t thaw) and add 5–10 minutes to the bake time to prevent excess moisture.
Q: How should I store the bread?
A: Wrap cooled loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate up to 1 week.
Q: Can I freeze the loaves?
A: Absolutely. Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Q: Can I substitute low-fat cream cheese?
A: You can, but the texture may be slightly less rich. Full-fat yields the best flavor and creaminess.
Conclusion
This Blueberry Cream Cheese Bread is an easy, crowd-pleasing bake that’s perfect for weekend brunches, gifting, or a cozy dessert. For another great recipe with a creamy blueberry twist, check out Blueberry Cream Cheese Bread – The Cookin Chicks for inspiration and baking tips.
Ingredients
Dairy & Fats
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
Sweeteners & Flavor
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
Eggs
- 4 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
Fruit
- 2 cups fresh blueberries, tossed with 1 tablespoon flour Tossing with flour helps keep the blueberries from sinking.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or prepare 5–6 mini loaf pans.
- In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until smooth and creamy.
- Mix in the vanilla extract, then add the eggs one at a time, beating until fully combined.
- Gradually mix in the flour, baking powder, and salt until just combined. The batter will be thick — that’s normal.
- Gently fold in the floured blueberries using a spatula to avoid crushing them.
Baking
- Divide batter evenly between prepared pans.
- Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool slightly in the pan, then remove, slice, and enjoy.
