Cream Cheese Blueberry Bread

Why You’ll Love Cream Cheese Blueberry Bread Recipe

• A delightful balance of sweet blueberries and creamy, tangy filling

• Easy to make with simple pantry ingredients

• Great for sharing with family and friends or serving at gatherings

• Keeps well and tastes delicious warm or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 Tbsp all purpose flour
2 cups blueberries, fresh
1 cup butter, softened
8 oz cream cheese, softened
1 ½ cups sugar
1 ½ tsp vanilla extract
4 eggs
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt

Directions

1. Preheat your oven to 350°F (175°C). Grease two 9 x 5‑inch loaf pans.

2. In a small bowl, toss the blueberries with the 2 tablespoons of flour to help prevent them from sinking in the bread.

3. In a large mixing bowl, cream together the softened butter, cream cheese, sugar, and vanilla extract until smooth.

4. Add the eggs one at a time, mixing well after each addition.

5. In another bowl, combine the remaining flour with the baking powder and salt.

6. Gradually mix the dry ingredients into the wet ingredients until combined.

7. Gently fold in the floured blueberries.

8. Divide the batter evenly between the prepared loaf pans.

9. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.

10. Let cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely before slicing.

Servings and timing

This recipe makes about 16 slices of bread.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Swap some blueberries for raspberries or blackberries for a tart twist

• Add a teaspoon of lemon zest for a brighter citrus flavor

• For mini loaves, reduce baking time to about 30–35 minutes

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days

• Refrigerator: Place in an airtight container and keep for up to 5 days

• Freezer: Wrap tightly and freeze for up to 2–3 months. Thaw at room temperature before serving

• Reheating: Warm slices in the microwave for about 10–15 seconds for a freshly baked feel

FAQs

How do I keep the blueberries from sinking to the bottom?

Toss the blueberries with a bit of flour before folding them into the batter — that helps suspend them throughout the bread.

Can I use frozen blueberries instead of fresh?

Yes! You can use frozen blueberries straight from the freezer; just fold them into the batter without thawing to prevent too much color bleed.

Do I have to bake this in two loaf pans?

You can bake in one larger loaf pan, but it may require a bit more time in the oven to bake through in the center.

Can I add a glaze on top?

Yes, a simple lemon or vanilla glaze made from powdered sugar and liquid can be drizzled on after cooling for extra sweetness.

Is this bread sweet or more tangy?

It’s moderately sweet with a subtle tang from the cream cheese — not overpowering but adds great texture and flavor.

How should I store leftovers?

Store leftovers in an airtight container at room temperature for a few days or refrigerate for longer freshness.

Can I make this gluten‑free?

Yes! You can substitute a 1:1 gluten‑free baking flour blend. Texture may vary slightly.

Can this be made into muffins?

Yes — portion batter into a muffin tin and bake for about 20–25 minutes at 350°F until a toothpick comes out clean.

Do I need to refrigerate because of the cream cheese?

Refrigerating the finished bread can help it stay fresh longer, especially in warm climates.

Can I add nuts to this recipe?

Yes, chopped nuts like pecans or walnuts can add a nice crunch and flavor.

Conclusion

This Cream Cheese Blueberry Bread is a crowd‑pleasing quick bread that’s moist, flavorful, and easy to make. Whether you’re serving it for a special brunch, morning treat, or cozy afternoon snack, its delightful combination of blueberries and cream cheese is sure to become a favorite in your recipe rotation.