Dessert

Blueberry Cream Cheese Bread Recipe

ByElla Hart May 4, 2026May 4, 2026

Introduction

This Blueberry Cream Cheese Bread is a delightful twist on classic quick bread, combining tangy cream cheese and sweet blueberries for a moist, flavorful treat. Perfect for breakfast or a snack, it offers a tender crumb and bursts of juicy fruit in every bite.

The image shows a loaf of blueberry cake, sliced to reveal the inside layers. The cake has a golden brown crust on the outside, soft and light yellow inside with scattered whole blueberries creating dark purple spots throughout the loaf. Each slice shows a moist texture with a slightly crumbly top. The loaf is placed on a wooden board, and in the background, there is a clear glass bowl filled with fresh blueberries. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
8 oz cream cheese, softened
¾ cup sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries, tossed in 1 tablespoon flour

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and grease two 9×5-inch loaf pans.
Step 2: In a large bowl, cream together the softened butter, cream cheese, and sugar until smooth and well combined.
Step 3: Add the vanilla extract and eggs to the mixture, beating until fully incorporated.
Step 4: Gradually add the flour, baking powder, and salt, mixing gently until just combined.
Step 5: Carefully fold in the floured blueberries, distributing them evenly without breaking them.
Step 6: Divide the thick batter evenly between the prepared loaf pans.
Step 7: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Remove from the oven and let the bread cool slightly before removing from the pans and slicing.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter to complement the blueberries.
Use frozen blueberries if fresh aren’t available, but do not thaw to prevent color bleeding.
If you prefer, sprinkle coarse sugar on top before baking for a crunchy crust.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in a toaster or microwave.

How to Serve

A loaf of blueberry bread is shown partially sliced on a wooden cutting board. The bread has a golden-brown crust with a soft, light yellow inside dotted with deep purple blueberries throughout. Two slices lie in front of the main loaf, showing the moist texture and the contrast between the crunchy outside and tender inside with the blueberries embedded inside. In the background, slightly blurred, is a white bowl filled with fresh blueberries. The entire scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries straight from the freezer. Toss them in flour while still frozen to prevent them from sinking and bleeding color into the batter.

Can I make this bread dairy-free?

This recipe relies on butter and cream cheese for its richness, so substituting with dairy-free alternatives like vegan butter and dairy-free cream cheese may work, but the texture and flavor might be slightly different.