Blueberry Cream Cheese Bread is a deliciously simple quick bread recipe that comes together fast and delivers moist, flavorful slices packed with juicy, fresh blueberries. This bread is perfect for breakfast with your morning coffee or as a sweet snack anytime during the day.
Why You’ll Love This Blueberry Bread
Years ago, when we lived in Seattle, picking fresh berries was a family favorite tradition. The kids loved snacking on blueberries, strawberries, and blackberries straight from the farm, and we often baked these berries into quick breads.
Over time, I experimented with adding cream cheese to the batter, which makes the bread even moister and richer without overpowering the fresh blueberry flavor. Whether fresh from the oven or lightly toasted with butter, this bread is a true crowd-pleaser.
Ingredients You’ll Need
- Unsalted butter (softened) — adds richness
- Cream cheese (softened) — keeps bread moist and tender
- Sugar — just enough sweetness
- Vanilla extract — enhances flavor
- Eggs — binds ingredients together
- All-purpose flour — the base of the bread
- Baking powder — for a light rise
- Salt — balances sweetness
- Fresh blueberries (tossed in a little flour) — prevents sinking in the batter
How to Make Blueberry Cream Cheese Bread
- Prep your oven and pans: Preheat oven to 350°F. Grease two 9×5-inch loaf pans (or 5-6 mini loaf pans).
- Mix wet ingredients: In a large bowl, cream together the butter, cream cheese, and sugar until smooth. Add vanilla and eggs, mixing until combined.
- Add dry ingredients: Slowly mix in the flour, baking powder, and salt.
- Fold in blueberries: Gently fold in the floured blueberries to keep them evenly distributed.
- Bake: Divide the thick batter evenly between the pans and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy: Let the bread cool slightly before slicing and serving.
Pro Tips for Perfect Bread
- Use fresh baking powder for a good rise.
- Toss blueberries in flour to avoid sinking.
- Fold berries gently to keep them whole and vibrant.
- This recipe works great for full loaves, mini loaves, or muffins — just adjust baking time accordingly.
Storing Your Blueberry Bread
- Room temp: Keep in an airtight container for up to 3 days.
- Refrigerate: Store for up to 7 days, warm slices slightly before eating if preferred.
- Freeze: Freeze for up to 3 months in a freezer-safe container. Thaw before serving.
More Blueberry Recipes You’ll Love
- Classic Blueberry Bread
- Blueberry Cream Cheese Muffins
- Blueberry Brunch Cake
- Easy Blueberry Muffins
- Blueberry Banana Crumb Cake
If you try this recipe, please come back and leave a review! I’d love to hear how your bread turned out. And don’t forget to tag me on Instagram with #thecookinchicks — I can’t wait to see your delicious creations!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 slices
Calories: 363 kcal per slice
Blueberry Cream Cheese Bread Recipe
Ingredients:
- 1 cup unsalted butter, softened
- 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
Instructions:
- Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
- In a large bowl, cream together butter, cream cheese, and sugar until smooth.
- Add vanilla extract and eggs, mixing well.
- Gradually add flour, baking powder, and salt; mix until combined.
- Gently fold in the floured blueberries.
- Divide batter evenly between prepared pans.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.