If you ask me, cream cheese makes everything better.
This sweet quick bread combines tangy cream cheese with juicy blueberries for a breakfast treat that feels like dessert. The cream cheese creates a rich, moist texture while the blueberries add bursts of fruity flavor in every bite.
It’s mixed together in one bowl and baked until golden brown. A simple glaze on top and fresh berries make the whole thing come together.
It’s a crowd-pleasing recipe that works for breakfast or an afternoon snack, perfect for sharing with family and friends.
Why You’ll Love This Blueberry Cream Cheese Bread
- Rich, moist texture – The cream cheese makes this bread incredibly tender and gives it a bakery-quality richness that regular quick breads just can’t match.
- Bursting with fresh blueberries – Tossing the blueberries in flour keeps them from sinking to the bottom, so you get juicy berries in every single bite.
- Perfect for any occasion – Whether you want it for breakfast with coffee, as an afternoon snack, or even as a light dessert, this bread works beautifully.
- Simple ingredients – You probably have most of these pantry staples on hand already, making it easy to whip up whenever a craving hits.
- Freezer-friendly – This bread freezes wonderfully, so you can make a loaf ahead of time and have homemade goodness ready whenever you need it.
What Kind of Blueberries Should I Use?
Fresh blueberries are definitely the way to go for this recipe, but don’t worry if frozen is all you have on hand. If you’re using frozen blueberries, don’t thaw them first – just toss them straight from the freezer with that tablespoon of flour to prevent them from sinking to the bottom of your bread. When picking fresh blueberries, look for ones that are plump and have a nice deep blue color with a slight whitish bloom on the skin. Wild blueberries work great too and actually hold their shape better during baking, though they can be harder to find depending on where you live.
Options for Substitutions
This blueberry bread is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Fresh blueberries: Frozen blueberries work great too – just don’t thaw them first and toss them in flour while still frozen to prevent bleeding. You can also try raspberries, blackberries, or even chocolate chips for a different flavor.
- Butter: You can substitute with vegetable oil (use 3/4 cup) or melted coconut oil (cooled slightly). The texture will be a bit different but still delicious.
- Cream cheese: Greek yogurt or sour cream can work in place of cream cheese, though you’ll lose some of that rich, tangy flavor that makes this bread special.
- All-purpose flour: You can use a 1:1 gluten-free flour blend if needed, though the texture might be slightly denser. Whole wheat flour works too – just use 1 3/4 cups instead of 2 cups.
- Eggs: For each egg, you can substitute 1/4 cup applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes first).
Watch Out for These Mistakes While Baking
The biggest mistake when making blueberry cream cheese bread is not properly softening your butter and cream cheese, which leads to lumpy batter and uneven texture – let them sit at room temperature for at least an hour, or cut them into small pieces to speed up the process.
Another common error is skipping the flour coating on your blueberries, which causes them to sink straight to the bottom of the loaf instead of staying distributed throughout.
Overmixing the batter once you add the flour is a recipe for tough, dense bread, so fold the dry ingredients in gently just until combined, and don’t worry if you see a few streaks of flour.
Finally, resist the urge to open the oven door during the first 45 minutes of baking, as the temperature drop can cause your bread to collapse in the center.
What to Serve With Blueberry Cream Cheese Bread?
This sweet, moist bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love serving it alongside fresh berries and a dollop of whipped cream for a simple dessert, or you can keep it classic with just a pat of butter while it’s still warm. For brunch, it pairs beautifully with scrambled eggs and crispy bacon to balance out the sweetness. You can also toast leftover slices the next day and spread them with a little cream cheese or jam for an easy breakfast treat.
Storage Instructions
Keep Fresh: This blueberry cream cheese bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The cream cheese keeps it nice and tender, so you don’t have to worry about it drying out quickly like some other breads.
Refrigerate: For longer storage, pop your wrapped bread in the fridge where it’ll stay fresh for up to a week. The cream cheese in this recipe makes refrigeration a good idea if you’re not planning to finish it within a few days.
Freeze: You can freeze this bread for up to 3 months! Wrap it tightly in plastic wrap, then in foil or place in a freezer bag. I like to slice it first so I can grab individual pieces whenever I want a quick snack or breakfast treat.
Serve: Let frozen slices thaw at room temperature for about 30 minutes, or warm them gently in the microwave for 15-20 seconds. If you want to crisp up the outside a bit, a quick toast in the toaster works great too.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 30-40 g
- Fat: 140-160 g
- Carbohydrates: 250-270 g
Ingredients
- 1 cup unsalted butter, softened
- 8 oz softened cream cheese
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp table salt
- 2 cups fresh blueberries (coated in 1 tbsp flour)
Step 1: Preheat Oven and Prepare Pans
Preheat your oven to 350°F (175°C).
Grease two 9×5-inch loaf pans thoroughly to prevent sticking.
I sometimes line the pans with parchment paper as well—makes it easier to lift the bread out after baking!
Step 2: Cream Butter, Cream Cheese, and Sugar
- 1 cup unsalted butter, softened
- 8 oz softened cream cheese
- 3/4 cup granulated sugar
In a large mixing bowl, combine the softened butter, softened cream cheese, and granulated sugar.
Beat them together with a mixer on medium speed until the mixture is light and fluffy.
This step is key to creating a tender crumb.
Step 3: Add Eggs and Vanilla
- 2 tsp pure vanilla extract
- 4 large eggs
Add the vanilla extract to the creamed mixture, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Scrape down the sides of the bowl as needed.
Step 4: Mix in Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp table salt
Gradually add the flour, baking powder, and salt to the wet mixture.
Mix on low speed or by hand until just combined; do not overmix, as this will keep the bread tender.
Step 5: Fold in the Blueberries
- 2 cups fresh blueberries (coated in 1 tbsp flour)
Gently fold the flour-coated blueberries into the batter using a spatula, taking care not to squish them.
The batter will be thick, but that’s exactly how it should be.
The flour coating helps keep the blueberries from sinking to the bottom—an old baker’s trick I always rely on!
Step 6: Bake the Blueberry Loaves
Evenly divide the batter between the two prepared loaf pans.
Place the pans in the preheated oven and bake for about 50 minutes.
Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the loaves are ready.
Step 7: Cool and Slice
Remove the pans from the oven and let them cool for 10–15 minutes.
Then, run a knife along the edges and carefully remove the loaves from the pans.
Allow to cool further before slicing and serving.
I like to enjoy a slice while it’s still a little warm!