Nora
If you’re on the hunt for a moist, fruity, and delightfully creamy baked good, look no further than this Blueberry Cream Cheese Bread. It blends the tart sweetness of fresh blueberries with the smooth decadence of cream cheese, all nestled in a buttery loaf that tastes like something from a cozy country bakery.
Perfect for breakfast, brunch, or dessert, this bread is a comforting treat that feels indulgent yet easygoing. Plus, it keeps beautifully, making it an excellent make-ahead option for busy mornings or casual get-togethers.
What Is the Blueberry Cream Cheese Bread?
Blueberry Cream Cheese Bread is a rich, soft loaf studded with fresh or frozen blueberries and swirls of sweetened cream cheese filling. Unlike muffins or quick breads, it combines a cheesecake-like center with a fluffy cake base. The result? A moist, tender slice that delivers tang, sweetness, and buttery texture all at once.
Whether you enjoy it warm from the oven or chilled with your morning coffee, this bread is an easy crowd-pleaser that doesn’t require a mixer or complicated steps.
Why You’ll Love This Recipe
- Creamy & Fruity Balance: The richness of the cream cheese pairs perfectly with juicy blueberries.
- Versatile: Serve it for brunch, a midday snack, or as an elegant dessert.
- Freezer-Friendly: It keeps its texture even after freezing and thawing.
- Simple Ingredients: You likely have most of them in your pantry already.
- Beautiful Presentation: The vibrant blueberry pockets and cream cheese swirls make this loaf a stunner on any table.
Ingredients for Blueberry Cream Cheese Bread
For the Bread:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries (tossed with 1 tsp flour)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
How To Make the Blueberry Cream Cheese Bread
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it. Set aside.
Step 2: Make the Cream Cheese Layer
In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
Step 3: Mix the Bread Batter
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in vanilla and sour cream.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients and stir until just combined.
Gently fold in the blueberries (coated in flour to prevent sinking).
Step 4: Assemble the Layers
Pour half the bread batter into the loaf pan. Spread the cream cheese mixture on top, then add the remaining batter. Use a knife to lightly swirl the layers for a marbled effect.
Step 5: Bake
Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
What to Serve with Blueberry Cream Cheese Bread
Pair this indulgent loaf with a hot mug of coffee or chilled iced latte for a comforting breakfast. It also complements fresh fruit salads or a dollop of whipped cream for brunch. If you’re going the dessert route, serve it warm with vanilla ice cream.
Top Tips for Perfecting Blueberry Cream Cheese Bread
- Use Room Temp Ingredients: This ensures the batter mixes evenly without clumps.
- Coat Blueberries in Flour: Prevents them from sinking to the bottom.
- Don’t Overmix: Stir the batter until just combined to avoid dense texture.
- Check with a Toothpick: Moist crumbs are okay, but wet batter means more baking.
- Cool Completely Before Slicing: Helps the cream cheese layer set properly.
Storage Instructions
Store the cooled bread in an airtight container in the fridge for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven or microwave before serving.
FAQs
The moisture comes from sour cream in the batter and the creamy filling. These ingredients help retain moisture, keeping the loaf tender even after chilling or freezing.
Yes, frozen blueberries work well. Just toss them in a little flour before mixing to prevent them from bleeding and sinking in the batter.
Insert a toothpick in the center. If it comes out with moist crumbs but no wet batter, it’s done. Ovens vary, so start checking at 55 minutes.
It tastes delicious either way! Warm slices are gooier and comforting, while chilled slices give a firm, cheesecake-like texture.
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for best results.
Stored in the fridge, it stays fresh up to 5 days. For longer storage, freeze slices for up to 2 months and reheat when needed.
Want More Dessert Ideas?
If you’re loving the creamy berry combo in this Blueberry Cream Cheese Bread, there’s more where that came from.
Start with the Nova Scotia Blueberry Cream Cake if you’re after something equally fruity but more cake-forward. For a breakfast twist, my Gooey Cinnamon Cream Cheese Muffins bring the same rich middle in a grab-and-go form.
Fans of cream cheese bakes might enjoy the Cherry Chocolate Cheesecake for a more decadent, dessert-style finish.
Or if you’re looking to stock your table with variety, the Lemon Raspberry Swirl Cheesecake Cups offer a fruity, creamy single-serve treat.
Save and Share This Blueberry Cream Cheese Bread
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If you bake this Blueberry Cream Cheese Bread, let me know how it turned out! Did you use fresh berries or frozen? Did the swirl marble perfectly?
Your notes and pics help fellow bakers, so please share in the comments below.
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Blueberry Cream Cheese Bread
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Toothpick
Ingredients
For the Bread
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries fresh or frozen, tossed with 1 tsp flour
For the Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 9×5-inch loaf pan.
- Beat cream cheese, 1/4 cup sugar, egg yolk, and 1/2 tsp vanilla until smooth. Set aside.
- Cream butter and sugar until fluffy. Add eggs, vanilla, and sour cream.
- Whisk together flour, baking powder, and salt. Gradually add to wet ingredients.
- Fold in flour-coated blueberries.
- Layer half the batter in pan, spread cream cheese mix, then top with remaining batter. Swirl gently.
- Bake for 55–65 minutes until toothpick comes out with crumbs. Cool before slicing.