Blueberry Cream Cheese Bread Recipe

Introduction

This Blueberry Cream Cheese Bread is a delightful treat combining moist, rich batter with bursts of fresh blueberries. Perfect for breakfast or an afternoon snack, it’s easy to make and sure to impress with its creamy texture and sweet flavor.

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3/4 cup sugar
• 2 tsp vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh blueberries, tossed in 1 tbsp flour

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and grease two 9×5-inch loaf pans thoroughly.
2. Step 2: In a large bowl, cream together the softened butter, cream cheese, and sugar until smooth and fluffy.
3. Step 3: Add the vanilla extract and eggs to the mixture, beating well to combine.
4. Step 4: Gradually add the flour, baking powder, and salt, mixing just until everything is combined.
5. Step 5: Gently fold in the floured fresh blueberries to distribute them evenly without breaking.
6. Step 6: Divide the batter evenly between the prepared loaf pans. The batter will be thick, which is expected.
7. Step 7: Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove the bread from the oven and let it cool slightly before removing from the pans and slicing.

Tips & Variations

• For a burst of citrus flavor, add a teaspoon of lemon zest to the batter along with the vanilla extract.
• Use frozen blueberries if fresh are unavailable, but do not thaw; toss them in flour before folding in to prevent color bleed.
• Swap half the sugar for brown sugar to add a subtle caramel note.
• For smaller portions, bake in a muffin tin for about 25–30 minutes.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well if you keep them frozen and toss them in flour before folding into the batter to reduce bleeding and clumping.

Can I make this bread dairy-free?

You can substitute dairy butter and cream cheese with plant-based alternatives, but keep in mind it may slightly alter the texture and flavor.

Blueberry Cream Cheese Bread Recipe

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★★★★★

4.6 from 74 reviews

This Blueberry Cream Cheese Bread is a moist, flavorful loaf that combines the rich creaminess of cream cheese with the sweet burst of fresh blueberries. Perfect for breakfast, brunch, or a delightful snack, this easy-to-make bread features a tender crumb and a subtle vanilla aroma that makes every bite irresistible.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 loaves (approximately 12 slices each) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3/4 cup sugar
• 2 tsp vanilla extract
• 4 large eggs

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Add-ins

• 2 cups fresh blueberries, tossed in 1 tbsp flour

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans thoroughly to prevent sticking.
2. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture is smooth and fluffy, indicating they are well combined.
3. Add Vanilla and Eggs: Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition to incorporate fully.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt to the wet mixture, stirring gently until just combined to avoid overmixing.
5. Fold in Blueberries: Carefully fold the flour-coated blueberries into the batter, ensuring they are evenly distributed without crushing them.
6. Fill Pans: Divide the thick batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
7. Bake: Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
8. Cool and Serve: Remove the loaves from the oven and let them cool in the pans for about 10-15 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.

Notes

• For best results, use fresh blueberries and toss them in flour to prevent sinking to the bottom of the bread.
• Ensure the butter and cream cheese are properly softened to achieve a smooth, creamy batter.
• You can substitute frozen blueberries if needed; no need to thaw, just increase the flour coating slightly.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Optionally, dust the cooled bread with powdered sugar for a decorative touch.

Keywords: blueberry bread, cream cheese bread, berry loaf, homemade bread, breakfast bread, fruit bread