If you’ve never tried a freshly baked Blueberry Cream Cheese Bread, you’re in for a true treat! Imagine a loaf that’s tender and moist, rippled with juicy blueberries and kept incredibly soft thanks to a ribbon of rich cream cheese throughout. This luscious loaf can easily go from breakfast to snack or even dessert, and it has a way of disappearing fast once it’s sliced. Each bite is sweet, creamy, and bursting with pops of berry flavor, making this recipe a true favorite for both seasoned bakers and beginners alike. Whether you serve it for Sunday brunch or tuck a slice into your afternoon tea, Blueberry Cream Cheese Bread always brings a smile.
Ingredients You’ll Need
One of the best things about Blueberry Cream Cheese Bread is how each simple ingredient does its part to create a fabulous result. Every item on the list brings something special, whether that’s flavor, texture, or the gorgeous color that only blueberries can provide. Let’s take a closer look at what you’ll need:
- All-Purpose Flour: This is the trusty backbone of your bread, providing just enough structure to hold everything together while keeping each slice tender.
- Baking Powder: Gives the loaf a lovely rise, making each bite fluffy instead of dense.
- Baking Soda: Works alongside the baking powder to create lightness and prevent any heaviness.
- Salt: Just a pinch brings out the natural flavors and balances the sweetness.
- Unsalted Butter (softened): Adds richness and helps keep the crumb melt-in-your-mouth soft.
- Cream Cheese (softened): The secret ingredient! It creates that signature creamy texture and a slight tang that pairs beautifully with the berries.
- Granulated Sugar: Sweetens the loaf just right without overpowering the delicate flavors of blueberry and cream cheese.
- Large Eggs: Bind everything together and add a satisfying richness.
- Vanilla Extract: Just a teaspoon brings warm, aromatic depth to the bread.
- Milk: Makes the batter smooth and ensures the loaf isn’t dry.
- Fresh or Frozen Blueberries: These are the stars of the show! Both fresh and frozen work, so you can bake this bread year round.
- Flour (for tossing blueberries): A quick toss keeps the berries from sinking to the bottom of your loaf pan.
How to Make Blueberry Cream Cheese Bread
Step 1: Prep the Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9×5-inch loaf pan or line it with parchment paper. This is one of those little steps that makes releasing your beautiful loaf quick and mess-free when it’s done baking.
Step 2: Whisk the Dry Ingredients
In a medium mixing bowl, whisk together your flour, baking powder, baking soda, and salt. This not only blends these essentials evenly but also aerates the flour, helping your Blueberry Cream Cheese Bread bake up with a light, soft crumb.
Step 3: Cream the Butter, Cream Cheese, and Sugar
Using a large bowl and an electric mixer (or some good old-fashioned elbow grease), beat the softened butter, cream cheese, and granulated sugar together until the mixture is fluffy and pale. This is when the magic starts — the air whipped in at this stage helps keep the bread delicate and cloud-like.
Step 4: Add the Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Each egg helps to build structure and adds to that lovely richness, while vanilla gives a cozy undertone that pairs so nicely with blueberries.
Step 5: Combine Wet and Dry Ingredients
Add your dry ingredients to the butter and cream cheese mixture in thirds, alternating with the milk. Stir gently, just until the batter comes together. This keeps the bread tender, so be careful not to overmix — a few small floury streaks are okay!
Step 6: Prepare and Fold in Blueberries
Toss your blueberries with a tablespoon of flour. This easy trick keeps the berries evenly distributed rather than sinking to the bottom. Gently fold the floured berries into your batter, being careful not to crush them so your loaf stays studded with whole, juicy bursts of blueberry.
Step 7: Bake
Pour the finished batter into your prepared loaf pan and smooth the top a bit. Place the pan in the preheated oven and bake for 55 to 65 minutes. The loaf is ready when the top is golden brown and a toothpick inserted in the middle comes out clean or with just a few crumbs — juicy blueberries aside!
Step 8: Cool and Enjoy
Let the loaf cool in the pan for about 10 minutes, which helps it set and makes removal a breeze. Then, transfer it to a wire rack to cool completely. As tough as it is, slicing while warm can cause it to crumble, so patience is key! Once cooled, slice and enjoy the flawless Blueberry Cream Cheese Bread that you worked so lovingly to create.
How to Serve Blueberry Cream Cheese Bread
Garnishes
A little sprinkle of powdered sugar over the top can make your Blueberry Cream Cheese Bread look like it floated in from a bakery. For a citrusy spark, add a dusting of finely grated lemon zest just before serving. A drizzle of vanilla or lemon glaze is also divine for a special occasion.
Side Dishes
This bread is utterly delicious all on its own, but for breakfast or brunch, it’s perfect with fresh fruit salad, creamy Greek yogurt, or a handful of toasted nuts. If you’re feeling indulgent, a little whipped cream or a side of vanilla ice cream makes it dessert-worthy in a flash.
Creative Ways to Present
Transform your loaf into show-stopping individual portions by slicing the bread thickly, toasting it lightly, and topping with a dollop of whipped cream and a few extra berries. Or, cut into mini cubes and make a beautiful Blueberry Cream Cheese Bread trifle layered with vanilla pudding and extra berries — pure fun!
Make Ahead and Storage
Storing Leftovers
Blueberry Cream Cheese Bread stays moist for several days, thanks to the cream cheese, so it’s fantastic for make-ahead snacking. Wrap the completely cooled loaf tightly in plastic wrap or store slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezing
This loaf freezes beautifully! Once it’s fully cooled, wrap it first in plastic wrap and then in aluminum foil to double-seal against freezer burn. You can freeze the whole loaf or individual slices for up to 2 months. Thaw overnight in the fridge or on the counter before serving.
Reheating
To bring out that just-baked flavor again, pop a slice or two in the microwave for about 10–15 seconds, or warm gently in a toaster oven. If you’ve frozen the bread, let it thaw completely before reheating for the best texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully in Blueberry Cream Cheese Bread. Just use them straight from the freezer and toss them with flour as directed. There’s no need to thaw — this way, they won’t bleed as much color into your batter and will hold their shape better.
What can I substitute for cream cheese?
If you find yourself without cream cheese, mascarpone is a good substitute, or even full-fat Greek yogurt in a pinch. The flavor will be a bit different, but you’ll still enjoy a tender, moist bread with a slightly tangy note.
Can I add lemon zest to the batter?
Absolutely! A tablespoon of fresh lemon zest adds a lovely brightness that pairs perfectly with both the blueberries and the richness of the cream cheese. It’s a fun variation that really wakes up the flavors, especially in spring and summer.
How do I avoid the bread becoming dense?
The secret is to mix the batter just until everything is combined, and never overmix. Overworking the batter can make Blueberry Cream Cheese Bread tough. Also, be sure your baking powder and baking soda are fresh for a nice, lofty rise!
Can I make this recipe gluten-free?
Yes! You can substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour. Just be sure the blend contains xanthan gum or a similar binder so your loaf holds together well. All other ingredients remain the same.
Final Thoughts
Blueberry Cream Cheese Bread is one of those recipes you’ll turn to again and again, no matter the season. It comes together easily, packs an incredible blueberry punch, and is always a hit with kids and adults alike. Go ahead, give yourself a treat and bake up a loaf to share — or enjoy every last slice yourself!
Print
Blueberry Cream Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of juicy blueberries and creamy cream cheese with this moist and flavorful Blueberry Cream Cheese Bread. Perfect for breakfast or as a sweet treat any time of the day!
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Additional Ingredients:
- 1 1/4 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.
- Add wet ingredients: Mix in eggs one at a time, then add vanilla extract.
- Combine dry and wet: Gradually add dry ingredients to wet mixture, alternating with milk; fold in blueberries tossed in flour.
- Bake: Pour batter into pan, bake for 55–65 minutes until done.
- Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a lemon twist, add 1 tablespoon of lemon zest to the batter.
- This bread also works well with raspberries or blackberries.
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