Blueberry Cream Cheese Bread Recipe You’ll Crave Again

Let me tell you, this blueberry cream cheese bread recipe turned out even better than I imagined. I was craving something sweet but cozy—not overly sugary like frosted cupcakes. This bread hit all the right notes: buttery, soft, slightly tangy from the cream cheese, and bursting with juicy blueberries.

It’s a recipe that looks fancy but is actually easy to make. You can pair it with the Sesame Chicken for a satisfying craving. And trust me, once you try it, you’ll want to bake it every week.

Additional Tips to Make It Even Better

After baking this a few times, I’ve found a few simple ways to level up the texture, flavor, and overall look. These little tweaks made a noticeable difference, and I hope they’ll help you too!

• Use room-temperature ingredients – This helps everything mix more evenly, especially the cream cheese and butter.
• Toss blueberries in a little flour – It keeps them from sinking to the bottom of the loaf while baking.
• Don’t overmix the batter – Fold gently just until combined. Overmixing can make the bread dense.
• Add lemon zest – I love mixing in 1 teaspoon of lemon zest with the cream cheese filling. It brightens up the flavor!
• Let it cool fully before slicing – This allows the cream cheese layer to set and keeps the slices clean and beautiful.

Delicious Variations You Can Try

Want to make this bread suit your preferences or dietary needs? Here are some fun and helpful variations I’ve tested or plan to try:

• Dairy-free version: Use plant-based butter and a dairy-free cream cheese alternative. Almond or oat milk works well too.
• Sugar-free option: Replace the sugar with a monk fruit sweetener or erythritol. The result is still moist and flavorful.
• Add-ins: Mix in chopped pecans, white chocolate chips, or a cinnamon swirl to change things up.
• Gluten-free version: Swap the flour with a gluten-free blend that contains xanthan gum.
• Berry swap: You can substitute raspberries or blackberries for blueberries if that’s what you have on hand.

And if you’re in the mood for something savory after dessert, you can also explore these chicken recipes that pair perfectly with sweet baked goods!

What Equipment Will You Need?

Before you begin, gather these basic tools to keep things easy:

• 9×5-inch loaf pan – Ideal size for evenly baked, moist bread
• Mixing bowls – For separating dry, wet, and cream cheese layers
• Hand mixer or stand mixer – Creams butter and blends filling smoothly
• Spatula – To fold in berries without bursting them
• Wire rack – Helps cool the bread evenly without making it soggy
• Measuring cups & spoons – Ensures precision in baking

How to Serve Blueberry Cream Cheese Bread?

You can serve this delicious loaf in thick, warm slices with a pat of butter or a drizzle of honey. For a pretty presentation, I like dusting the top with powdered sugar or serving it with a dollop of whipped cream and a few fresh blueberries on the side. It even pairs wonderfully with a hot cup of tea or coffee.

For a savory-sweet combo on brunch tables, consider placing a slice next to a serving of my favorite crab cake egg rolls recipe—you’ll love the contrast!

How to Store Blueberry Cream Cheese Bread

Want to keep it fresh longer? Here’s what I do:

• At Room Temperature: Store in an airtight container for up to 2 days. Keep it in a cool, dry place.
• In the Refrigerator: It stays good for up to 5 days. Just let it come to room temp before eating for best texture.
• Freezing: Wrap slices individually and freeze in a zip-lock bag for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm a slice in the microwave for about 15 seconds. It brings back the fresh-out-of-the-oven texture.

Why You’ll Love This Recipe?

Here’s why this recipe is a must-try in your baking collection:

• Super easy to make – No complicated steps or fancy ingredients needed.
• Perfect balance of flavors – Sweet, tangy, and buttery all in one bite.
• Great for breakfast or dessert – Works beautifully with your morning coffee or after-dinner treat.
• Freezer-friendly – Make a batch ahead and enjoy it whenever the craving hits.
• Customizable – You can easily tweak it to be gluten-free, sugar-free, or add your favorite extras.

More Details That Can Help You Bake Better

• Fresh vs. frozen blueberries: You can use either, but don’t thaw frozen ones—they bleed into the batter.
• Cream cheese consistency: Make sure it’s fully softened for a smooth filling. Cold cream cheese will stay lumpy.
• Pan size matters: A 9×5-inch loaf pan is ideal. Smaller pans may overflow, and larger ones may cause the loaf to dry out.
• Don’t skip cooling: Letting the bread cool completely before slicing prevents the cream cheese from falling apart.

Ben Carraoli

Blueberry Cream Cheese Bread Recipe

This Blueberry Cream Cheese Bread isn’t just a loaf—it’s a warm, comforting treat perfect for breakfast, dessert, or even a midday snack. The soft crumb is balanced by a luscious cream cheese swirl that adds tang and moisture to every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 9 minutes mins

Servings: 3

Course: Breakfast

Calories: 250

Ingredients Method

Ingredients

  

• For the Bread
• 2 cups all-purpose flour – gives the bread structure and a soft crumb
• 1 teaspoon baking powder – helps the loaf rise and keeps it fluffy
• 1/2 teaspoon baking soda – activates with acidic ingredients like cream cheese for extra lift
• 1/4 teaspoon salt – enhances all the sweet and tangy flavors
• 1/2 cup unsalted butter softened – for rich flavor and moist texture
• 3/4 cup granulated sugar – sweetens the bread just right
• 2 large eggs – bind everything together and add richness
• 1 teaspoon vanilla extract – brings warmth and depth
• 1/2 cup milk – moistens the batter without thinning it too much
• 1 cup fresh or frozen blueberries – fresh gives better texture; if frozen do not thaw to avoid discoloring the batter
• For the Cream Cheese Layer
• 8 ounces cream cheese softened – creates a creamy, tangy middle layer
• 1/4 cup granulated sugar – sweetens the cream cheese perfectly
• 1 large egg – adds structure to the cream cheese filling
• 1 teaspoon vanilla extract – balances the tang with a mellow warm note

Method

 

1. Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or cooking spray, and dust it with flour to prevent sticking. This step ensures the loaf comes out clean and keeps the edges from over-browning.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each, and stir in the vanilla extract for added depth.
3. Gradually add the dry mixture into the wet ingredients, alternating with milk. Start and end with the dry mixture. Stir until just combined—overmixing can make the bread dense. Gently fold in the blueberries last, using a spatula to avoid breaking them apart. If using frozen berries, add them straight from the freezer to minimize bleeding.
4. In a clean bowl, beat together the softened cream cheese, sugar, egg, and vanilla until smooth and creamy. This layer will bake into a deliciously soft swirl through the center of your bread. Make sure the filling is lump-free for the best texture.
5. Pour half of the batter into your prepared loaf pan. Spoon the cream cheese mixture on top and spread it out evenly. Then pour the remaining batter over the cream cheese layer, smoothing the top gently. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
6. Allow the bread to cool completely before slicing for neat pieces. The cream cheese layer firms up as it cools, making each slice cleaner and more visually appealing. Enjoy it plain or with a light glaze if you want to dress it up.