Blueberry Cream Cheese Bread Recipe – A cozy, buttery loaf that tastes like Sunday mornings

Introduction

The kitchen smelled like warm butter and bright berries as I pulled this loaf from the oven—my favorite kind of comfort. Right away, the sweet tang of cream cheese and the pop of blueberries told me this Blueberry Cream Cheese Bread would disappear fast. This always takes me back to Sunday dinners. Also, if you like easy weekend baking, you’ll find a fun twist in my notes below and a savory pairing idea tucked in the serving section. For a playful spin, try a Blueberry Cream Cheese Quesadilla for snacks: blueberry cream cheese quesadilla.

Why You’ll Love This

• It’s simple: one batter, one pan, big payoff.
• Creamy crumb: cream cheese keeps it moist and tender.
• Kid-approved: berries make it naturally sweet and fun.
• Budget-friendly: pantry staples, few extra trips.
• Versatile: breakfast, snack, or dessert.

Also, if you love rich cream cheese flavors, check this twist for sandwiches: cream cheese bacon ranch chicken sandwiches.

Quick Recipe Snapshot

• Servings: 8 slices
• Prep time: 15 minutes
• Cook time: 60–70 minutes
• Total time: 1 hour 15–25 minutes
• Skill level: Easy
• Taste: sweet + creamy with bright berry notes

Warm confidence: you’ll get a golden top and tender center if you follow the cues below.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup fresh blueberries

Chef notes:

• Use room-temp eggs for even mixing.
• Unsalted butter helps control salt.
• Fresh blueberries hold shape better.
• Don’t overmix; keep crumbs tender.

Also, if you like spiced cakes, try my apple cake notes for ideas: apple cake with cream cheese frosting.

How to Make It

1. First, preheat your oven to 350°F (175°C) and grease a loaf pan. You want it warm and ready.
2. Then, whisk together the flour, sugar, salt, and baking powder in a mixing bowl until evenly blended and light.
3. Meanwhile, beat the softened cream cheese and butter in another bowl until smooth and creamy; the mixture should look silky.
4. Next, add the eggs one at a time, beating after each so the batter stays smooth, and stir in the vanilla. You’ll hear a soft, steady whisking sound.
5. Gradually add the dry ingredients to the cream cheese mixture, folding just until combined; stop when streaks disappear. The batter should be thick but scoopable.
6. Gently fold in the blueberries so they don’t burst; you want whole pops in the loaf.
7. Pour the batter into the prepared pan and smooth the top with a spatula; the surface should be even.
8. Bake for 60–70 minutes. The edges will pull away slightly and the top will turn golden; a toothpick in the center should come out clean.
9. Finally, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

For another berry-forward bake, you might like this coffee cake version: blueberry sour cream coffee cake.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use a stand mixer to cream butter and cream cheese quickly; scrape down once.
2. Common mistake + fix: Overmixing makes the bread dense—fold until just combined, and stop.
3. Simple variation: Stir in 1 teaspoon lemon zest for brightness or a handful of chopped walnuts.

Serving Ideas

• Slice warm for Sunday brunch with a smear of softened butter.
• Serve thin slices with a dollop of whipped cream for dessert.
• Pack slices for a picnic; pair with sharp cheddar for contrast.
• Garnish with powdered sugar and a few fresh berries for holidays.

Optional sides: hot coffee, lightly sweetened yogurt, or a citrus salad.

Storing & Leftovers

• Fridge: Wrap and refrigerate up to 4 days.
• Freezer: Double-wrap and freeze up to 3 months; thaw overnight in fridge.
• Reheat: Warm a slice 12–15 seconds in the microwave to keep it tender.

Leftover idea: Turn slices into a sweet breakfast sandwich with cream cheese and sliced fruit.

FAQs

Q: Can I make this ahead?
A: Yes. Bake the loaf, cool completely, then wrap and refrigerate for up to 2 days before serving.

Q: Can I use frozen blueberries?
A: You can, but toss them in a little flour first to reduce sinking and thaw only slightly.

Q: How do I know it’s done?
A: When the top is golden and a toothpick comes out clean, or with a slight crumb clinging—not wet batter. For this Blueberry Cream Cheese Bread, trust that visual cue and the toothpick check.

Q: Can I freeze it?
A: Absolutely—wrap tightly and freeze; slice from frozen or thaw in the fridge.

Also, if you like cream cheese bites for parties, try these: cranberry cream cheese crescent bites.

Final Thoughts

I bake this Blueberry Cream Cheese Bread when I need something comforting and honest—no fuss, just good flavors that bring people to the table. Try it once, then tweak the lemon, nuts, or baking time to match your oven and taste. I hope this loaf becomes your go-to for weekend mornings and simple celebrations; enjoy every slice of Blueberry Cream Cheese Bread.

Conclusion

For more inspiration and variations, see this classic take by Blueberry Cream Cheese Bread – The Cookin Chicks and a slightly different loaf version at Blueberry Cream Cheese Loaf | 12 Tomatoes.

Blueberry Cream Cheese Bread

A cozy, buttery loaf that tastes like Sunday mornings, featuring the sweet tang of cream cheese and fresh blueberries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt Unsalted butter helps control salt.
• 1 tablespoon baking powder

Wet Ingredients

• 1/2 cup unsalted butter, softened Use room-temperature for even mixing.
• 8 ounces cream cheese, softened Best if at room temperature.
• 2 large eggs Use room-temp for better mixing.
• 1/2 teaspoon vanilla extract

Mix-Ins

• 1 cup fresh blueberries Fresh blueberries hold shape better.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Whisk together the flour, sugar, salt, and baking powder in a mixing bowl until evenly blended.
3. In another bowl, beat the softened cream cheese and butter until smooth and creamy.
4. Add the eggs one at a time, beating after each addition, and stir in the vanilla.
5. Gradually fold in the dry ingredients until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared pan and smooth the top.

Baking

1. Bake for 60–70 minutes until the edges pull away and a toothpick in the center comes out clean.
2. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a playful spin, try a Blueberry Cream Cheese Quesadilla for snacks. Serve warm with butter or with whipped cream for dessert. Can also be paired with sharp cheddar for a picnic.