Introduction
The kitchen smelled like browned butter and warm vanilla; the blueberries popped as I folded them in. Right away I knew this Blueberry Cream Cheese Bread would be the kind of loaf my family fights over. This always takes me back to Sunday dinners. If you like using leftovers in new ways, I’ve borrowed a few ideas from my pantry and my bread pudding tips that work well here.
Why You’ll Love This
- Moist crumb with a creamy beat from the cheese — comforting every bite.
- Quick to mix and mostly hands-off while it bakes.
- Budget-friendly: simple pantry staples, big flavor.
- Kid-approved texture and easy to slice for snacks or lunches.
- Makes a great base for brunch ideas and celebration mornings.
Quick Recipe Snapshot
- Servings: 8 slices
- Prep time: 15 minutes
- Cook time: 55–60 minutes
- Total time: 1 hour 10 minutes
- Skill level: Easy
- Taste: Sweet + creamy, buttery edges
Warm and simple — follow the steps and you’ll slice into a tender loaf with soft pockets of blueberry.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cream cheese (softened)
- 1/2 cup butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup milk
Chef notes:
- Fresh blueberries = best texture and flavor.
- Softened cream cheese mixes more smoothly.
- Unsalted butter helps control salt.
How to Make It
- First, preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I rub a little butter in the corners for even browning.
- In a large bowl, whisk the flour, sugar, salt, and baking powder until evenly mixed. This keeps the rise consistent.
- In another bowl, beat the softened cream cheese with melted butter, then add eggs, vanilla, and milk until the mixture looks smooth and glossy.
- Then, pour the wet ingredients into the dry. Gently stir with a spatula, folding until you see just a few streaks of flour — don’t overwork it.
- Next, fold in the blueberries carefully so they don’t burst and turn the batter purple. If berries are large, toss them in a teaspoon of flour first.
- Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to level it and release air bubbles.
- Bake 55–60 minutes. You’ll smell sweet vanilla and see the edges turn golden brown. A toothpick in the center should come out clean or with a few moist crumbs.
- Finally, cool the loaf in the pan for 10–15 minutes, then transfer to a rack to finish cooling before slicing. Your Blueberry Cream Cheese Bread will hold together better if you wait.
For more loaf tricks I use on repeat, check out my easy loaf tricks notes.
Kitchen Tips (From My Kitchen)
- Time-saver: Use room-temperature eggs and cream cheese to speed mixing and get a silky batter.
- Common mistake + fix: Overmixing makes the loaf dense; stir until just combined and let the batter rest briefly.
- Variation: Stir in a teaspoon of lemon zest for brightness or fold in a handful of chopped almonds.
Serving Ideas
- Slice thick for weekend brunch with whipped butter and extra berries.
- Serve warm with yogurt or a scoop of vanilla ice cream for a cozy dessert.
- Pack thin slices for an afternoon snack or a picnic.
- Garnish with a dusting of powdered sugar, a drizzle of honey, or a smear of cream cheese.
For savory pairings and other uses, see my brunch pairings inspiration.
Storing & Leftovers
- Fridge: Wrap tightly; store 3–4 days in the fridge.
- Freezer: Slice, wrap tightly, and freeze up to 2 months.
- Reheat: Toast or microwave a slice briefly to revive softness without drying.
Leftover idea: Turn the ends into a quick bread-and-butter pudding or layer with yogurt for a breakfast bowl.
Blueberry Cream Cheese Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk the flour, sugar, salt, and baking powder until evenly mixed.
- In another bowl, beat the softened cream cheese with melted butter, then add eggs, vanilla, and milk until the mixture is smooth and glossy.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Fold in the blueberries carefully.
- Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter to release air bubbles.
- Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaf in the pan for 10–15 minutes, then transfer to a rack to finish cooling.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Bake the loaf, cool completely, then wrap and refrigerate. It keeps well for a couple of days and slices more cleanly when chilled.
Q: What substitutions work?
A: You can swap milk for buttermilk or yogurt for a tangier crumb; however, keep the cream cheese — it gives the loaf its tender lift.
Q: How do I know it’s done?
A: When the top is golden and a toothpick comes out clean or with a few moist crumbs, the loaf is done. The internal temperature will be around 200°F if you use a thermometer.
Q: Can I freeze it?
A: Absolutely. Freeze wrapped slices and thaw at room temperature or toast slices directly from the freezer; this keeps the texture pleasant. This answer applies well to Blueberry Cream Cheese Bread.
Final Thoughts
I make this Blueberry Cream Cheese Bread when I want something that tastes like comfort and looks a little special without a lot of fuss. Try it plain, or add lemon or nuts to make it your own. Enjoy the warm slices with coffee and slow conversation — and then make another, because it disappears fast. Blueberry Cream Cheese Bread
Conclusion
For another similar loaf idea, the recipe from The Cookin Chicks gives a lovely spin on fruit and cheese in quick breads: Blueberry Cream Cheese Bread – The Cookin Chicks.
If you want a slightly different method for a fruit-and-cream loaf, see this version at 12 Tomatoes for more technique notes: Blueberry Cream Cheese Loaf | 12 Tomatoes.
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