Baking takes on a whole new level of deliciousness with this Blueberry Cream Cheese Bread. It’s the perfect balance of a soft, moist bread infused with bursts of juicy blueberries and a creamy, tangy swirl of cream cheese. This recipe combines the best of quick bread and cheesecake into one irresistible treat.
Whether you’re looking for a breakfast option, a midday snack, or a dessert to impress, this bread is the answer. It’s easy to prepare, visually stunning, and packed with flavor. Perfect for blueberry season or anytime you want to enjoy a comforting homemade bake.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer (optional)
- 9×5-inch loaf pan
- Parchment paper
- Whisk
- Spatula
Ingredients Overview
- Blueberries: Fresh or frozen, they add natural sweetness and a pop of color.
- Cream cheese: Creates a rich, tangy layer that elevates this bread.
- Butter and sugar: Provide the base for a tender, flavorful loaf.
- Lemon zest: Adds brightness that complements the blueberries beautifully.
Ingredients
Bread Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon lemon zest
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Directions
- Preheat the oven
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. - Prepare the cream cheese layer
In a mixing bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside. - Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. - Cream the butter and sugar
In another bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract and sour cream. Mix until smooth. - Combine the wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the blueberries and lemon zest. - Assemble the bread
Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter. Add the remaining bread batter on top and smooth the surface. - Bake
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil during the last 15 minutes of baking. - Cool and serve
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Prep Time
15 minutes
Cook Time
60 minutes
Total Time
1 hour 15 minutes
Nutrition (per slice, ~10 slices)
- Calories: ~280
- Fat: ~13g
- Carbohydrates: ~35g
- Protein: ~4g
Expert Tips
- Don’t overmix: Overmixing the batter can make the bread dense. Mix just until combined.
- Coat the blueberries: Toss the blueberries in a bit of flour before folding them into the batter to prevent them from sinking.
- Use room temperature ingredients: This ensures a smoother batter and even baking.
FAQs
Can I use frozen blueberries?
Yes, just add them straight from the freezer and extend the baking time by a few minutes if needed.
How do I store this bread?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze it?
Absolutely. Wrap the cooled loaf tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Storing & Reheating
- Storing: Keep in an airtight container at room temperature or in the fridge.
- Reheating: Warm individual slices in the microwave for 10–15 seconds.
Substitutions & Variations
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Citrus twist: Add orange zest instead of lemon for a different flavor profile.
- Nutty version: Fold in 1/4 cup of chopped pecans or walnuts for added crunch.
Blueberry Cream Cheese Bread Recipe
Baking takes on a whole new level of deliciousness with this Blueberry Cream Cheese Bread. It’s the perfect balance of a soft, moist bread infused with bursts of juicy blueberries and a creamy, tangy swirl of cream cheese. This recipe combines the best of quick bread and cheesecake into one irresistible treat.
Equipment
- Mixing bowls
- - Electric mixer (optional)
- - 9x5-inch loaf pan
- Parchment paper
- Whisk
- Spatula
Ingredients
- #### Bread Batter
- - 1 3/4 cups all-purpose flour
- - 1 teaspoon baking powder
- - 1/2 teaspoon baking soda
- - 1/4 teaspoon salt
- - 1/2 cup unsalted butter softened
- - 3/4 cup granulated sugar
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1/2 cup sour cream or Greek yogurt
- - 1 cup blueberries fresh or frozen
- - 1 teaspoon lemon zest
- #### Cream Cheese Layer
- - 8 oz cream cheese softened
- - 1/4 cup granulated sugar
- - 1 large egg
- - 1/2 teaspoon vanilla extract
Instructions
- **Preheat the oven**
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
- **Prepare the cream cheese layer**
- In a mixing bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
- **Mix the dry ingredients**
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- **Cream the butter and sugar**
- In another bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract and sour cream. Mix until smooth.
- **Combine the wet and dry ingredients**
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the blueberries and lemon zest.
- **Assemble the bread**
- Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter. Add the remaining bread batter on top and smooth the surface.
- **Bake**
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil during the last 15 minutes of baking.
- **Cool and serve**
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
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