Blueberry Cream Cheese Bread: The Ultimate Recipe & Baking Guide Recipe – Soft, tangy, and berry-bright

Introduction

The kitchen smelled like warm butter and lemon-bright blueberries as I slid the loaf into the oven. This Blueberry Cream Cheese Bread: The Ultimate Recipe & Baking Guide shows up whenever I want something cozy, slightly fancy, and easy enough for a weeknight. This always takes me back to Sunday dinners. If you like playful twists, try my quick blueberry cream cheese quesadilla for a snack while the loaf cools.

Why You’ll Love This

• Creamy ribbon of tangy filling surprises every bite.
• Soft crumb from sour cream keeps it moist for days.
• Quick to mix and forgiving for home bakers.
• Great for brunch, gift loaves, or lunchbox treats.

Quick Recipe Snapshot

• Servings: 8 slices (1 loaf)
• Prep time: 20 minutes
• Cook time: 55–65 minutes
• Total time: 1 hour 15 minutes (including cool time)
• Skill level: Easy
• Taste: Sweet + tangy + buttery

Breathe easy — the recipe is straightforward and kind to mistakes.

Ingredients You’ll Need

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh blueberries, plus more for topping
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1 large egg yolk
• 1/2 teaspoon vanilla extract (for filling)
• 1/2 cup all-purpose flour (for crumble)
• 1/4 cup granulated sugar (for crumble)
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Chef notes:

• Use fresh blueberries for best texture.
• Unsalted butter helps control salt.
• Room-temperature eggs mix more evenly.

Serve with a simple salad; see my bean salad guide for a bright side.

How to Make It

1. First, make the cream cheese filling: beat softened cream cheese with 1/4 cup sugar until smooth. Mix in the egg yolk and 1/2 teaspoon vanilla, then set aside. The filling should look silky and hold its shape.
2. Next, make the crumble (optional): whisk 1/2 cup flour, 1/4 cup sugar, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form; set aside. It should smell warmly spiced and feel sandy.
3. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
4. In a medium bowl, whisk together 3 cups flour, baking soda, and salt until blended.
5. In a large bowl, cream 1 cup sugar with 1/2 cup softened butter until light and fluffy. Beat in the eggs, one at a time, then stir in 1 teaspoon vanilla. You want the mixture pale and a bit airy.
6. Gradually add dry ingredients to the wet, alternating with 1 cup sour cream, beginning and ending with dry. Mix just until combined — small streaks of flour are okay.
7. Gently fold in 1 cup fresh blueberries. Fold slowly so berries stay whole and you avoid blue streaks everywhere.
8. Pour half the batter into the prepared pan. Spoon the cream cheese filling down the center in a ribbon. Cover with remaining batter and smooth the top. Sprinkle crumble and extra berries if using.
9. Bake 55–65 minutes. The top should be golden with barely-browned edges; a wooden skewer inserted into the center should come out clean or with a few moist crumbs. If it browns too fast, tent with foil for the last 15–20 minutes.
10. Let cool in the pan 10–15 minutes, then transfer to a rack to cool completely before slicing. While it bakes, I sometimes warm a casserole like Southern baked mac and cheese for a heartier brunch.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use fresh, washed blueberries and pat them dry—no need to toss in flour if you fold gently.
2. Common mistake + fix: If batter turns blue from crushed berries, fold less and use larger berries; chill the bowl to slow color transfer.
3. Simple variation: Stir 1/2 teaspoon lemon zest into the batter for a brighter flavor.

Serving Ideas

• Slice warm with a smear of butter for weekend coffee.
• Serve chilled for brunch with whipped cream and extra berries.
• Gift a wrapped loaf for a neighbor—add a few lemon slices.
• Pair with yogurt and granola for a brunch board.
  Optional garnish: powdered sugar, a lemon glaze, or a scattering of toasted almonds.

Storing & Leftovers

• Fridge: Keep wrapped or in an airtight container for 3–4 days.
• Freezer: Slice, wrap in foil, then freeze up to 2 months.
• Reheat: Warm gently in a toaster oven to keep edges crisp.
  Leftover idea: Make a sweet breakfast sandwich with cream cheese and sliced fruit.

FAQs

Q: Can I make this ahead?
A: Yes—assemble and refrigerate the loaf pan for up to 24 hours before baking; this deepens the flavor and keeps the filling neat.

Q: Can I substitute Greek yogurt for sour cream?
A: You can use full-fat Greek yogurt 1:1, but expect a slightly tangier crumb and a bit less richness.

Q: How do I know it’s done?
A: The top should be golden and spring back lightly; a skewer comes out clean or with a few moist crumbs. For more brunch ideas, pair slices with a bowl of my ultimate potato soup for a cozy meal.

Final Thoughts

This loaf feels like an invitation: rustic, homey, and a little bit fancy. Try it once exactly as written, then tweak—add lemon, swap berries, or skip the crumble. I hope the recipe becomes one of your easy favorites; enjoy every slice of Blueberry Cream Cheese Bread: The Ultimate Recipe & Baking Guide.

Conclusion

If you want a different take on berry and cheese together, see this lovely Blueberry And Cream Cheese Sourdough Bread – our homemade with a tangy sourdough twist. And to explore more cozy recipe voices, I like the approachable ideas at The Yellow Butterfly.

Blueberry Cream Cheese Bread

This Blueberry Cream Cheese Bread is a soft, tangy loaf filled with creamy goodness and bursting with fresh blueberries. Perfect for brunch or as a cozy treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs Room temperature for best mixing
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh blueberries, plus more for topping Use fresh for best texture

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar For filling
• 1 large egg yolk
• 1/2 teaspoon vanilla extract For filling

Crumble Topping (Optional)

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar For crumble
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cut into small pieces

Method

 

Prepare Cream Cheese Filling

1. Beat softened cream cheese with 1/4 cup sugar until smooth. Mix in the egg yolk and 1/2 teaspoon vanilla, then set aside.

Make Crumble (Optional)

1. Whisk together 1/2 cup flour, 1/4 cup sugar, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form; set aside.

Prepare Batter

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together 3 cups flour, baking soda, and salt until blended.
3. In a large bowl, cream 1 cup sugar with 1/2 cup softened butter until light and fluffy. Beat in the eggs, one at a time, then stir in 1 teaspoon vanilla.
4. Gradually add dry ingredients to the wet, alternating with 1 cup sour cream, beginning and ending with dry. Mix just until combined.
5. Gently fold in 1 cup fresh blueberries.

Assemble and Bake

1. Pour half the batter into the prepared pan. Spoon the cream cheese filling down the center. Cover with remaining batter and smooth the top.
2. Sprinkle crumble and extra blueberries on top if using.
3. Bake for 55–65 minutes or until the top is golden and a skewer comes out clean.
4. Let cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.

Notes

Use fresh blueberries for best texture. Room-temperature eggs mix more evenly. Consider pairing with yogurt and granola for a complete brunch.