Moist, Swirled & Irresistible!
- Prep Time: 15 minutes
- Bake Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Cost per Serving: $1.10
- Calorie Count per Serving: 285 kcal
There’s something magical about the combination of blueberries and cream cheese. This Blueberry Cream Cheese Bread is ultra-moist, full of juicy berry bursts, and features a rich cream cheese layer swirled right in the middle. It’s perfect for brunch, an afternoon pick-me-up, or even dessert.
This is not just any blueberry loaf. Think best blueberry bread with cream cheese meets classic coffee cake. A little tangy, a little sweet, and incredibly soft thanks to the cream cheese filling—it’s one of those recipes you’ll want to make on repeat. And yes, it’s just as good cold as it is warm from the oven.
WHY YOU’LL LOVE Blueberry Cream Cheese Bread RECIPE
This bread has everything going for it. It’s tender and rich, thanks to the butter and eggs, but not heavy. The swirl of cream cheese through the center adds a tangy, cheesecake-like layer that bakes into the loaf like magic. You get a little surprise in every slice.
The blueberries? They’re not just for color. They pop and soften in the oven, releasing little pockets of juicy sweetness that balance the richness of the cream cheese. Each bite has contrast—soft bread, creamy swirl, juicy fruit.
It’s the kind of loaf that feels fancy enough to serve for brunch but is easy enough to throw together on a weekday. It keeps well, freezes beautifully, and tastes just as good chilled as it does warm.
If you’ve been looking for the best blueberry bread with cream cheese, this might just be it.
How to make Blueberry Cream Cheese Bread
You will need
You’ll find all the exact quantities and full instructions just below in the recipe card!
Butter: You’ll want unsalted and softened—½ cup to be exact. It creams beautifully with the sugar to give the bread its tender, melt-in-your-mouth crumb. Let it come to room temp for the fluffiest texture.
Sugar: We’re using ¾ cup of granulated sugar in the bread and just a bit more in the cream cheese layer. It brings just the right level of sweetness to balance the tart blueberries and the richness of the cream cheese.
Eggs: You’ll need three large ones in total—two for the bread and one for the filling. They help structure the bread while keeping it moist and rich.
Vanilla Extract: A teaspoon in both the bread and the filling rounds everything out with that warm, bakery-style flavor we love.
All-Purpose Flour: Nothing fancy here—just 1½ cups of classic all-purpose flour to hold everything together while still keeping the loaf light and tender.
Leavening Agents: A mix of 1 teaspoon baking powder and ½ teaspoon baking soda gives this bread the perfect rise without making it too dense or dry.
Salt: Just a pinch—¼ teaspoon—to balance the sweetness and enhance all the other flavors happening in this loaf.
Milk: ½ cup of milk (any kind, though whole milk gives the richest texture) helps smooth out the batter and keeps everything moist from the inside out.
Blueberries: One generous cup. Fresh or frozen both work—just don’t thaw the frozen ones or they’ll stain the batter. These little bursts of sweet-tart juice take the loaf to the next level.
Cream Cheese: This is where the magic swirl happens. One block (8 oz) of softened cream cheese bakes into a rich, tangy ribbon right through the center of the loaf.
STEP-BY-STEP INSTRUCTIONS
Start by preheating your oven to 350°F (175°C). While it’s warming up, go ahead and grease a 9×5-inch loaf pan and line it with parchment paper. This makes removing the bread later a breeze—no sticking, no crumbling.
In a large mixing bowl, cream the softened butter and sugar together until the mixture is pale and fluffy. You’re looking for that whipped texture—light but rich. Add in the eggs one at a time, beating well after each, then stir in the vanilla extract.
Now in a second bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet, alternating with the milk. Start and end with the dry ingredients—it helps the batter come together more smoothly. Mix just until combined; overmixing leads to tough bread.
Next, gently fold in the blueberries. If you’re using frozen ones, don’t thaw them first—just toss them in frozen to help them hold their shape and color.
In a separate bowl, let’s make that luscious swirl: beat the cream cheese with sugar, egg, and vanilla until completely smooth. You want it creamy, with no lumps. A hand mixer works best here.
Pour half of the bread batter into your prepared pan and spread it out evenly. Then, spoon the cream cheese mixture on top, spreading it gently so it stays centered. Top with the remaining bread batter and smooth it out. For a little flair, take a butter knife and give it a gentle swirl—don’t go too deep or you’ll lose the layers.
Bake for 50 to 60 minutes, or until a toothpick inserted into the bread part (not the cream cheese layer) comes out mostly clean. A few moist crumbs are okay. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling.
Now comes the hard part—waiting until it’s cool enough to slice. But trust me, it’s worth it.
Blueberry Cream Cheese Bread RECIPE TIPS
Let your ingredients come to room temp—especially the butter, eggs, and cream cheese. Cold butter won’t cream properly, and cold cream cheese turns lumpy when mixed. You want everything smooth and ready to blend.
Don’t skip the parchment paper. It may seem like a small thing, but it makes removing the loaf from the pan way easier (and prettier). Plus, it helps prevent those dreaded sticky bottoms.
Mix the batter just until combined. Once you add the flour, treat the batter gently. Overmixing activates the gluten and can make your bread dense instead of tender and soft.
Toss your blueberries in a little flour before folding them in—especially if you’re using frozen berries. This keeps them from sinking to the bottom and helps them stay suspended throughout the loaf.
Keep an eye on the bake time. Ovens vary, and this bread is dense from the cream cheese layer. If the top is browning too fast but the center’s still jiggly, tent the loaf with foil halfway through baking to prevent over-browning.
Let it cool completely before slicing. I know, it’s hard. But if you cut it too soon, the cream cheese swirl might not be fully set, and you’ll end up with a messy (but still delicious) slice.
PERFECT PAIRING – WHAT TO SERVE WITH THIS BREAD
This blueberry cream cheese bread pairs like a dream with a hot drink. A cup of coffee or a chai latte? Yes, please. The creamy swirl and burst of berries make it perfect for slow mornings or cozy afternoons.
If you’re feeling indulgent, try it toasted with a smear of butter or lemon curd—the warmth makes the blueberries even juicier, and the filling turns almost custard-like.
Want to dress it up for brunch? Add a dollop of whipped cream or Greek yogurt on top, plus a sprinkle of fresh blueberries or a drizzle of chocolate sauce for an extra treat.
And if you’ve got leftovers (lucky you), it’s amazing transformed into blueberry cream cheese bread pudding. Just cube the slices, pour over a simple egg custard, bake, and boom—next-level comfort food.
Love Blueberries + Cottage Cheese?
If you’re into light and airy bakes like this one, you’ll definitely want to check out this Blueberry Fluffy Cottage Cheese Cloud Bread. It’s a low-carb, high-protein take on the blueberry bread trend—pillowy soft and packed with flavor. Great if you’re looking for a gluten-free or keto-friendly option that still feels like a treat!
WHEN TO SERVE THIS RECIPE
This bread fits almost anywhere in your day. Serve it fresh out of the oven for breakfast or slice it up cold for a sweet afternoon snack with tea. It’s also perfect for brunch spreads, especially if you want something baked that feels both homey and a little special.
Hosting friends? Wrap it in parchment and ribbon—it makes a lovely homemade gift.
And don’t forget dessert. Slightly warm, with a scoop of vanilla ice cream? Trust me, it’s simple, but hits all the right notes.
FAQ about Blueberry Cream Cheese Bread
What to pair with bread and cream cheese?
This combo is incredibly versatile. Sweet breads like this one love a drizzle of honey, a side of fresh fruit, or a cup of coffee or tea. For something richer, try it with a scoop of vanilla yogurt, a handful of granola, or even a light lemon glaze. If you’re going savory, swap blueberries for herbs and pair it with smoked salmon or thinly sliced cucumbers.
How long does blueberry cream cheese bread last in the fridge?
Stored in an airtight container, this bread stays fresh in the fridge for up to 5 days. The cream cheese layer helps keep it moist. For the best texture, let it come to room temperature before serving—or warm it slightly in the microwave for that just-baked feel.
How do you keep blueberries from sinking in blueberry bread?
Easy trick: toss them in a teaspoon of flour before folding them into the batter. This gives them a light coating that helps them “stick” to the batter instead of dropping to the bottom while baking. Also, don’t overmix once the berries are in—gentle folding is key.
Can I use cream cheese instead of butter in bread?
You can swap it in some recipes, but the texture won’t be quite the same. Cream cheese adds moisture and tang but lacks the fat content and structure of butter. For best results, try substituting only part of the butter with cream cheese—like half and half. In this recipe, we use both to get the perfect balance of flavor and softness.
Blueberry Cream Cheese Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This moist and tender blueberry cream cheese bread is packed with juicy blueberries and swirled with a rich, tangy layer of cream cheese filling. It’s the perfect combination of quick bread and cheesecake—in one gorgeous loaf. Ideal for breakfast, brunch, or as an afternoon treat, it’s easy to make and absolutely bakery-worthy.
Ingredients
For the Bread Batter
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (120ml) milk
1 cup (150g) fresh or frozen blueberries
For the Cream Cheese Filling
8 oz (225g) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting a bit hang over the edges for easy lifting later. In a large bowl, cream the softened butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently, just until everything is combined. Be careful not to overmix. Fold in the blueberries, gently mixing just until evenly distributed.
In a third bowl, make the cream cheese filling by beating the softened cream cheese, sugar, egg, and vanilla together until smooth and creamy.
Pour half of the bread batter into the prepared loaf pan and smooth it out. Spread the cream cheese filling over the batter in an even layer. Top with the remaining bread batter and smooth again. If desired, use a knife to gently swirl the layers once or twice for a marbled effect.
Bake for 50 to 60 minutes, or until a toothpick inserted into the bread part (not the cream cheese layer) comes out mostly clean. If the top starts browning too quickly, loosely tent it with foil during the last 15–20 minutes. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
-Use room temperature ingredients for the best texture, especially the butter and cream cheese.
-Toss blueberries in 1 teaspoon of flour before adding to prevent them from sinking.
-The bread keeps well in the fridge for up to 5 days.
-You can freeze the whole loaf or individual slices for up to 2 months.
-This recipe works well with fresh or frozen berries—no need to thaw if frozen.
- Prep Time: 15 minutes
- Cook Time: 55 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1Slice
- Calories: 285kcal
- Sugar: 17g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: blueberry cream cheese bread, blueberry cream cheese swirl bread, blueberry bread with cream cheese, best blueberry loaf, blueberry cream cheese quick bread, moist blueberry bread
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