This Blueberry Cream Cheese Bread is soft, tangy, and studded with bursts of fresh berry flavor. The cream cheese keeps the crumb tender and moist while the butter and sugar give a rich, slightly sweet finish. It smells warm and buttery while baking and looks beautiful with blueberries peeking through a golden top. If you enjoy creative breakfast breads, you might also like this Blueberry Cream Cheese French Toast Casserole for a more brunch-style treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55 minutes (50–60 minutes range)
- Total Time: 70 minutes
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 420 kcal (approximate)
- Protein: 6 g
- Carbohydrates: 47 g
- Fat: 21 g
- Fiber: 1 g
- Sugar: 27 g
- Sodium: 180 mg
Why Make This Blueberry Cream Cheese Bread
This bread is a great balance of sweet and tangy. The cream cheese adds a creamy, slightly tangy note that keeps the bread moist for days. Blueberries add pops of juicy sweetness and a lovely purple-blue color when sliced. It’s a simple recipe with everyday ingredients and a rewarding aroma while it bakes. Make it for breakfast, an afternoon snack, or to share at a casual brunch.
How to Make Blueberry Cream Cheese Bread
You’ll mix a creamy base, fold in blueberries gently, and bake until golden. The method is straightforward and forgiving. Read the full steps below and follow a few expert tips to keep the berries from sinking and the crumb tender.
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a loaf pan.
Step 2: Mixing
In a large bowl, beat the softened cream cheese and butter together until smooth. Add the sugar, eggs, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cream cheese mixture, stirring until just combined. Carefully fold in the blueberries.
Step 3: Baking
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Finishing
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Serve Blueberry Cream Cheese Bread
Serve slices warm or at room temperature. It pairs well with coffee, tea, or a dollop of yogurt. For a fancier touch, lightly toast slices and spread a thin layer of butter or drizzle with a simple lemon glaze. This bread also works as a base for a light dessert—top with whipped cream and extra berries.
How to Store Blueberry Cream Cheese Bread
- At room temperature: Wrap in plastic wrap or store in an airtight container for up to 2 days.
- In the refrigerator: Keep in an airtight container for up to 5 days; refrigeration helps due to the cream cheese.
- To freeze: Wrap tightly in plastic and foil or place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Expert Tips for Perfect Blueberry Cream Cheese Bread
- Use room-temperature ingredients for a smooth batter and even bake.
- If using frozen blueberries, do not thaw them. Toss them lightly in a tablespoon of flour to prevent them from sinking.
- Do not overmix once you add the flour. Overmixing creates a dense loaf.
- Check doneness with a toothpick inserted into the center; if it comes out with a few moist crumbs, it’s done.
- Let the bread cool before slicing to avoid a gummy texture.
Delicious Variations
- Lemon Blueberry: Add 1 tablespoon grated lemon zest to the batter and a simple lemon glaze on top.
- Nut Crunch: Fold in 1/2 cup chopped toasted pecans or almonds for texture.
- Mixed Berry: Substitute half the blueberries with raspberries or blackberries.
- Reduced Sugar: Reduce sugar to 3/4 cup for a less sweet loaf; texture will remain good due to the cream cheese.
- Cinnamon Swirl: Mix 2 tablespoons brown sugar with 1 teaspoon cinnamon and swirl into the batter before baking.
Frequently Asked Questions
-
Q: Can I use low-fat cream cheese?
A: Yes. Low-fat cream cheese will work but may yield a slightly less rich flavor and a bit less moist crumb. -
Q: Do I need to thaw frozen blueberries first?
A: No. Use frozen blueberries straight from the freezer and toss them in a little flour to help prevent sinking and bleeding into the batter. -
Q: How do I know when the bread is fully baked?
A: Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If it has wet batter, bake 5–10 minutes longer and recheck. -
Q: Can I make this in a muffin tin instead of a loaf pan?
A: Yes. Bake muffins at 350°F (175°C) for 18–25 minutes depending on size. Watch closely near the end of baking. -
Q: My blueberries sank to the bottom. What went wrong?
A: That can happen if the batter is very thin or the berries are heavy with moisture. Tossing berries in flour and folding them in gently helps. Also avoid overmixing the batter. -
Q: Can I add a glaze or frosting?
A: Yes. A simple glaze of powdered sugar and lemon juice or milk complements the bread. Apply after the loaf has cooled.
Conclusion
This Blueberry Cream Cheese Bread is an easy, comforting bake that fills the kitchen with a warm, fruity aroma. It’s tender, slightly tangy, and perfect for breakfast or a cozy snack. For another take on cream cheese and blueberries in a brunch-friendly dish, check out this Blueberry Cream Cheese Loaf on 12 Tomatoes. Give this recipe a try — it’s simple to make and always a crowd-pleaser.
Print
Blueberry Cream Cheese Bread
- Total Time: 70 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Blueberry Cream Cheese Bread is soft, tangy, and studded with bursts of fresh berry flavor. The cream cheese keeps the crumb tender and moist.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, beat the softened cream cheese and butter together until smooth. Add the sugar, eggs, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cream cheese mixture, stirring until just combined. Carefully fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use room-temperature ingredients for a smooth batter. If using frozen blueberries, toss them lightly in flour to prevent sinking. Do not overmix once you add the flour.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
