There’s nothing quite like a warm, homemade loaf of blueberry bread—especially when it’s packed with juicy, fresh blueberries and made ultra-moist with a touch of cream cheese! This Blueberry Cream Cheese Bread is a quick and simple recipe that’s perfect for breakfast, brunch, or a snack any time of day.
It’s rich, soft, and filled with bursts of sweet-tart blueberries in every bite. Whether you serve it fresh from the oven or enjoy a slice with a cup of coffee the next day, this bread is always a hit!
Why You’ll Love This Recipe
- Quick & easy – Just 10 minutes of prep time!
- Moist & rich – Cream cheese adds a soft, tender texture.
- Packed with fresh flavor – Juicy blueberries throughout.
- Versatile – Works as full-size loaves, mini loaves, or even muffins.
- Perfect for sharing – Great for breakfast, brunch, snacks, or gifting!
A Family Favorite
Years ago, when we lived in Seattle, berry-picking was one of our favorite summertime traditions. We’d load up on strawberries, blueberries, and blackberries—many of which were eaten before we even left the farm! One of our go-to ways to use all those fresh berries was making homemade blueberry bread.
Over time, I experimented with the recipe and eventually added cream cheese into the batter. It made the bread so much more moist and flavorful, it quickly became our new favorite version!
Ingredients for Blueberry Cream Cheese Bread
Here’s what you’ll need to make this recipe:
- Butter – Unsalted, softened to room temperature.
- Cream Cheese – Adds richness and keeps the bread moist.
- Sugar – Sweetens the loaf just right.
- Vanilla Extract – A must for depth of flavor.
- Eggs – Provide structure and moisture.
- All-Purpose Flour – The base of the batter.
- Baking Powder – Helps the bread rise beautifully.
- Salt – Balances the sweetness.
- Fresh Blueberries – Tossed with a little flour to keep them from sinking.
Tip: If you’re using frozen blueberries, do not thaw them—toss with flour and fold them in frozen to avoid streaky batter.
How to Make Blueberry Cream Cheese Bread
Step 1: Prep
Preheat your oven to 350°F and grease two 9×5-inch loaf pans or 5-6 mini loaf pans.
Step 2: Cream Butter, Cream Cheese & Sugar
In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
Step 3: Add Vanilla & Eggs
Mix in the vanilla extract and eggs one at a time until fully incorporated.
Step 4: Add Dry Ingredients
Gradually add the flour, baking powder, and salt. Stir just until combined.
Step 5: Fold in Blueberries
Toss your blueberries with 1 tablespoon of flour, then gently fold them into the batter using a spatula or wooden spoon.
Step 6: Bake
Evenly divide the thick batter between the prepared pans. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool & Enjoy
Let the loaves cool in the pans for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips for the Best Blueberry Cream Cheese Bread
- Use fresh baking powder – For the best rise, make sure it’s not expired.
- Don’t overmix the batter – This keeps the bread soft and fluffy.
- Toss berries in flour – Prevents them from sinking to the bottom.
- Switch to a spatula – Fold blueberries in gently to avoid purple streaks.
- Bake as muffins – Just adjust the bake time (about 18–22 minutes for standard muffins).
How to Store Blueberry Cream Cheese Bread
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week. Enjoy chilled or warm up in the microwave.
- Freezer: Freeze for up to 3 months. Thaw at room temp or microwave before serving.
Final Thoughts
This Blueberry Cream Cheese Bread is one of those simple recipes that feels like a treat every single time. It’s soft, sweet, and bursting with berry goodness—and it never lasts long in our house!
Blueberry Cream Cheese Bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries, tossed with 1 tablespoon flour
Instructions
Let the bread cool slightly before removing from the pans. Slice and enjoy!
Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or 5–6 mini loaf pans.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Add in the vanilla extract and eggs, mixing until well combined.
Gradually mix in the flour, baking powder, and salt until just combined.
Gently fold in the floured blueberries with a spatula—do not overmix.
Divide the thick batter evenly between the prepared pans.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
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