Name: Blueberry Cream Cheese Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup butter (softened, unsalted); 8 oz cream cheese (softened); 3/4 cup sugar; 2 tsp vanilla extract; 4 eggs; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 2 cups fresh blueberries (tossed in 1 tbsp flour)

Jump to Recipe· 4.2 from 13 reviews

I absolutely adore this Blueberry Cream Cheese Bread Recipe because it combines the rich, creamy texture of cream cheese with the sweet burst of fresh blueberries all wrapped up in a tender, buttery bread. It feels like a special treat every time I bake it, yet it’s surprisingly simple to make. The moment it bakes, my kitchen fills with the most inviting aroma, and slicing into the loaf reveals beautiful pockets of juicy blueberries that make every bite memorable.

Why You’ll Love This Blueberry Cream Cheese Bread Recipe

From the first time I tried this Blueberry Cream Cheese Bread Recipe, I was hooked by the flavor balance. The cream cheese lends a subtle tang and moisture that keeps the bread soft and not too sweet, while the blueberries add juicy bursts of freshness that perfectly complement the richness. I love how every slice is like a little celebration of flavors, which is why this recipe quickly became a favorite in my repertoire.

What also really impresses me is how straightforward this recipe is to prepare. I’m not one for complicated baking projects on a weekday, and this comes together quickly with basic ingredients that you likely already have on hand. Plus, because it bakes in loaf pans like traditional bread, it’s easy to slice and serve for breakfast, brunch, or an afternoon snack. Honestly, it’s one of those recipes I keep coming back to for holidays, weekend gatherings, or a cozy treat just for myself.

Ingredients You’ll Need

A single golden brown loaf of blueberry bread sits in a silver baking pan, resting on a white marbled surface. The bread has a slightly cracked top crust, showing soft, light yellow dough inside with visible dark purple blueberries scattered unevenly throughout. The loaf fills the pan fully, rising well with a textured, slightly uneven surface. The silver baking pan has clean edges and is positioned at an angle, with out-of-focus kitchen elements in the background. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, each playing a key role in delivering the delicious flavor, tender crumb, and lovely blueberry pockets that make this bread so special.

1 cup butter (softened/unsalted): Provides a rich, creamy base that melts perfectly into the batter for moist bread.
8 oz cream cheese (softened): Adds a luscious tang and keeps the bread wonderfully tender.
3/4 cup sugar: Balances the tang of the cream cheese and sweetens the blueberries naturally.
2 tsp vanilla extract: Enhances the overall flavor with warm, floral notes.
4 eggs: Helps bind all the ingredients while contributing to the bread’s fluffiness.
2 cups flour (all purpose): The sturdy structure behind the bread’s soft yet firm texture.
1 ½ tsp baking powder: Gives the bread a gentle rise for lightness.
1/2 tsp salt: Balances flavors and enhances sweetness.
2 cups blueberries (fresh, tossed in 1 tbsp flour): Juicy bursts of flavor that stay suspended throughout the batter instead of sinking.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and grease two 9×5-inch loaf pans. I like to use a little butter or nonstick spray to make sure the bread comes out easily.

Step 2: In a large mixing bowl, cream together the softened butter, cream cheese, and sugar using a hand mixer or stand mixer. This is the base of your bread’s rich flavor and smooth texture, so take your time until the mixture is light and fluffy.

Step 3: Add the vanilla extract followed by the eggs, one at a time, mixing well after each addition. This helps the batter stay smooth and well combined.

Step 4: Slowly incorporate the flour, baking powder, and salt into the wet ingredients. I find it easiest to do this in parts, gently mixing until just combined to avoid overworking the batter, which keeps the bread tender.

Step 5: Carefully fold in the blueberries that you have tossed in a tablespoon of flour. This little trick stops the berries from sinking to the bottom during baking.

Step 6: Pour the thick batter evenly into the prepared loaf pans. It’s normal for the batter to be heavy, so don’t worry if it looks dense.

Step 7: Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes to make sure it doesn’t overbrown.

Step 8: Let the bread cool in the pans for about 10 minutes before removing. This resting time helps it set so when you slice it, you don’t lose those luscious blueberry pockets.

Servings and Timing

This recipe yields 12 generous servings, making it perfect for sharing with family or guests. The prep time is around 15 minutes, with the baking taking approximately 50 minutes. Total time, including cooling, is roughly 1 hour and 10 minutes. Don’t forget to allow a little resting time after baking for the best slicing results!

How to Serve This Blueberry Cream Cheese Bread Recipe

The image shows eight slices of blueberry lemon cake arranged on a round white plate with a white marbled texture background underneath. Each slice has a golden brown crust with a soft, moist yellow cake inside, filled with small whole blueberries scattered throughout, creating dark purple spots. On top of each slice, there is a light drizzle of white icing that adds a glossy texture. In the center of the plate, there is a single round slice of lemon with pale yellow flesh. A few loose blueberries are scattered around the plate, adding contrast. Photo taken with an iphone --ar 4:5 --v 7

I love serving this bread warm or at room temperature because the blueberries are at their juiciest and the cream cheese flavor shines through beautifully. For a simple breakfast or snack, a pat of butter or a drizzle of honey is all you need for a perfectly indulgent bite. Sometimes, I toast a slice lightly to add a bit of crunch on the outside while keeping the inside tender.

For a more festive presentation, I like to garnish slices with a dusting of powdered sugar or a few fresh blueberries and mint leaves for color contrast. It looks stunning on a serving plate at brunch or a casual gathering. Paired with a cup of coffee, a latte, or even a light sparkling wine, it becomes an irresistible treat for any occasion.

This bread is so versatile that it works beautifully for holidays, weekend brunches, or weeknight desserts. For parties, I cut it into smaller bite-sized pieces and arrange them on a platter alongside fresh fruit and cheeses—everyone always asks for seconds!

Variations

Over time, I’ve experimented with a few variations of this recipe that are just as delicious. If you want to switch things up, try substituting fresh blueberries for frozen ones; just be sure to toss them in flour to prevent clumping. You can also swap out the vanilla extract for almond extract for a subtle nutty twist that complements the blueberries beautifully.

If you have dietary preferences, I’ve had success with making a gluten-free version by using a high-quality gluten-free flour blend. For a vegan spin, replace the butter and cream cheese with dairy-free alternatives and use a flaxseed mixture to replace the eggs—though the texture is a bit different, it still tastes fantastic.

I also love mixing in chopped nuts like walnuts or pecans for extra crunch, or swirling in a bit of lemon zest to brighten the flavor. If you want to get creative, you can bake this batter in muffin tins for portable blueberry cream cheese muffins, just adjust the baking time to about 20-25 minutes.

Storage and Reheating

Storing Leftovers

I wrap leftover blueberry cream cheese bread tightly in plastic wrap and then place it in an airtight container to keep it fresh. Stored at room temperature, it stays moist and delicious for about 2-3 days. If I want to keep it longer, I move it to the fridge, where it can last up to a week, but I usually bring it back to room temperature before serving to enjoy the best flavor and texture.

Freezing

This bread freezes beautifully, which I absolutely love because it lets me prepare ahead for busy mornings. I slice it into individual servings, wrap each slice tightly in plastic wrap, and place them all in a freezer-safe bag. Frozen blueberry cream cheese bread can keep well for up to 3 months. When ready to eat, I thaw a slice overnight in the fridge or at room temperature for a few hours.

Reheating

To bring leftovers back to life, I gently warm slices in a toaster oven or microwave. I avoid overheating to prevent drying it out. If reheating from frozen, I prefer to let slices thaw first, then warm just a bit to restore that soft cream cheese texture and juicy blueberry goodness. Adding a little butter during warming can really enhance the flavor again.

FAQs

Can I use frozen blueberries for this recipe?

Yes! Frozen blueberries work well, just be sure to toss them in flour before folding them into the batter to prevent sinking and clumping. I find this method keeps them evenly distributed, maintaining the lovely blueberry bursts throughout the bread.

Is it necessary to soften the butter and cream cheese?

Softening both the butter and cream cheese is important for creating a smooth, creamy batter. If they’re too cold, it can result in lumps and uneven mixing, affecting the texture of your bread. I usually let them sit at room temperature for about 30 minutes before starting.

Can I make this bread dairy-free or vegan?

Absolutely! Substitute the butter and cream cheese with your favorite dairy-free alternatives, like vegan margarine and plant-based cream cheese. Use a flaxseed “egg” (1 tbsp flaxseed meal + 3 tbsp water) to replace each egg. While the texture may vary slightly, the flavor remains fantastic.

How do I know when the bread is fully baked?

Insert a toothpick or cake tester into the center of the loaf after about 45 minutes of baking. When it comes out clean or with just a few moist crumbs (no raw batter), you know it’s done. If it’s not ready, check every 5 minutes to avoid overbaking.

Can I make this recipe into muffins or mini loaves?

Yes! The batter is perfect for muffins or mini loaves. Reduce baking time to about 20-25 minutes for muffins and 30-40 minutes for mini loaves. Keep an eye on them to prevent overbaking since the smaller size means they cook faster.

Conclusion

I honestly can’t recommend this Blueberry Cream Cheese Bread Recipe enough. It brings such warmth and joy every time I bake it, whether I’m enjoying a quiet morning or sharing with friends and family. It’s one of those recipes that feels both special and comforting, and I’m excited for you to try it and make it your own. Happy baking!