Blueberry Cream Cheese Bread is one of those unforgettable bakes that elegantly walks the line between tender cake and irresistible breakfast bread. Imagine juicy bursts of blueberry nestled in a plush, cream cheese-enriched crumb with hints of vanilla and the buttery tang of buttermilk. Each slice feels a little bit like a celebration, whether you’re lingering over a weekend brunch or sneaking a perfectly chilled piece as a midnight snack. If you’re searching for a simple, standout treat, this Blueberry Cream Cheese Bread promises satisfaction in every sweet bite.

Blueberry Cream Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into this delicious Blueberry Cream Cheese Bread: simple, honest ingredients that all have a purpose. Each brings its own character, whether it’s flavor, moisture, or that magical crumb. Here’s what you’ll need and why each one truly matters:

All-purpose flour: Lays down the structure so your loaf slices beautifully and holds the blueberries in place.
Baking powder: Gives the bread its lovely lift, making each bite light and fluffy.
Baking soda: Works with the buttermilk for an extra tender, plush crumb.
Salt: Balances the sweetness and helps all the flavors shine.
Unsalted butter (softened): Adds rich flavor and moisture; softening helps it cream perfectly.
Cream cheese (softened): The secret to lushness—adds tang and makes every bite decadent.
Granulated sugar: Sweetens the loaf and helps create that crave-worthy golden crust.
Large eggs: Bind everything together and provide structure.
Vanilla extract: Lends cozy, aromatic undertones that pair perfectly with blueberries.
Buttermilk: Makes the loaf irresistibly moist and tender with a subtle tang.
Fresh or frozen blueberries: Blueberry Cream Cheese Bread wouldn’t be itself without their sweet, juicy bursts (use them straight from the freezer if needed).
Flour (for tossing blueberries): Just a little, to keep those berries from sinking to the bottom.

How to Make Blueberry Cream Cheese Bread

Step 1: Prepare Your Pan and Ingredients

Preheat your oven to 350°F (175°C) so it’s ready when your batter is. Grab a 9×5-inch loaf pan and either grease it thoroughly or line it with parchment paper for easy removal (highly recommended). While your oven preheats, set out your butter and cream cheese so they soften, which makes all the difference for that dreamy texture.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until they’re well blended. This little step ensures that leaveners and salt are evenly distributed throughout your Blueberry Cream Cheese Bread, setting you up for perfectly risen, balanced slices.

Step 3: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Use a hand mixer or stand mixer to beat them until the mixture is fluffy, pale, and almost mousse-like. Don’t rush this part—it’s key for that light, cake-like crumb that makes this bread so luxurious.

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition so the batter stays smooth. Once both eggs are incorporated, add in the vanilla extract, mixing until just combined. These steps infuse your Blueberry Cream Cheese Bread with richness and subtle flavor.

Step 5: Combine Wet and Dry Mixtures with Buttermilk

Add the dry ingredients to your wet mixture in three batches, alternating with the buttermilk—beginning and ending with the flour mixture. Gently stir until everything is just blended. Take care not to overmix; stopping when you still see a few streaks of flour is perfect. This ensures your bread bakes up tender, not tough.

Step 6: Prepare and Fold in Blueberries

Toss the blueberries with a tablespoon of flour so they don’t all sink to the bottom. Gently fold the blueberries into the batter with a spatula, taking care not to crush them. This keeps the berries suspended beautifully throughout your Blueberry Cream Cheese Bread for those gorgeous pops of color and flavor.

Step 7: Bake and Cool

Spoon the thick batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, checking for doneness with a toothpick—it should come out clean or with a few moist crumbs. Let your bread cool in the pan for about 10 minutes, then lift it onto a wire rack. Allow it to cool completely (I know, the waiting is tough!) before slicing for the prettiest pieces.

How to Serve Blueberry Cream Cheese Bread

Garnishes

A simple dusting of powdered sugar can make your Blueberry Cream Cheese Bread feel extra special, but you can also doll it up with a drizzle of lemon glaze or a few fresh blueberries scattered on top. For a touch of elegance, add a twist of lemon zest—it’ll brighten up each slice beautifully.

Side Dishes

This bread is stunning all on its own, but it also pairs wonderfully with a bowl of Greek yogurt or a side of mixed fruit for a truly satisfying breakfast. If you’re serving brunch, try it alongside some crisp bacon or a creamy scrambled egg to balance the sweetness.

Creative Ways to Present

Slice and fan out your Blueberry Cream Cheese Bread on a pretty platter, or cut it into cubes and serve as part of a breakfast bread basket. For a fun twist, try toasting thick slices and spreading with extra cream cheese or blueberry jam—it’s pure bliss!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, any leftover Blueberry Cream Cheese Bread can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. For longer freshness, store it in the fridge, especially if your kitchen is warm.

Freezing

Want to save some for later? This bread freezes beautifully! Slice it first for grab-and-go portions, or freeze the whole loaf tightly wrapped. Use freezer bags or heavy-duty wrap, and enjoy within two months for best results. Thaw overnight in the fridge or gently at room temperature.

Reheating

To bring back that freshly-baked magic, simply warm individual slices in the microwave for 10-15 seconds or toast them lightly. If reheating the entire loaf, cover with foil and warm in a low oven (about 300°F) until just heated through.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in Blueberry Cream Cheese Bread. Just use them straight from the freezer—don’t thaw (this prevents blue streaks in your batter).

What if I don’t have buttermilk?

No buttermilk? No problem! You can make a quick substitute by adding 1 teaspoon of white vinegar or lemon juice to ½ cup of milk, letting it sit for 5 minutes before using.

Can I make this bread gluten-free?

Yes, you can swap out the all-purpose flour for a cup-for-cup gluten-free flour blend. Just be sure your blend contains xanthan gum for the best texture.

Why did my blueberries sink to the bottom?

Tossing the berries with flour usually keeps them suspended, but if the batter is overmixed or too thin, they might still sink. Be gentle with your batter and always coat your blueberries in flour before folding them in.

Is it better to serve Blueberry Cream Cheese Bread warm or cold?

Both ways are wonderful! Warm slices are irresistibly soft and buttery, while chilled slices develop even more flavor and a fudgy, dense texture. Try both to see which you prefer—there’s no wrong answer.

Final Thoughts

Blueberry Cream Cheese Bread is a true treat—for breakfast, for snacks, or just because you’re craving something homemade and delightful. Whip up a loaf for yourself or share with a friend; either way, the chances are good you’ll want to make this again and again. Go ahead, gather your ingredients, and let your kitchen be filled with blueberries, vanilla, and lots of happy anticipation!

Blueberry Cream Cheese Bread Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Blueberry Cream Cheese Bread. With a moist, tender crumb and bursts of juicy blueberries, this bread is perfect for breakfast or as a sweet treat any time of day.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk

Blueberries:

1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
1 tablespoon flour (for tossing blueberries)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Cheese: In a large mixing bowl, cream butter, cream cheese, and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
Combine Wet and Dry: Add dry ingredients to the wet mixture in three parts, alternating with buttermilk. Stir until just combined.
Add Blueberries: Toss blueberries with flour, then gently fold into batter.
Bake: Pour batter into pan, smooth the top, and bake for 55–65 minutes until a toothpick comes out clean.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Tossing blueberries in flour prevents sinking.
Bread tastes better the next day and can be stored airtight for up to 3 days at room temperature or longer in the refrigerator.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American