Blueberry Cream Cheese Bread

Introduction

The house smells like warm butter and blueberries—the kind of smell that makes neighbors peek in. Today I’m sharing Blueberry Cream Cheese Bread: The Ultimate Recipe & Baking Guide, a loaf I bake when friends drop by or when I want a quiet Sunday with coffee. This always takes me back to Sunday dinners. If you like simple comfort, try it after you’ve made my banana pudding recipe for a full-home dessert spread.

Why You’ll Love This

• Soft, tender crumb with a creamy center.
• Bright, fresh blueberry bursts in every bite.
• Easy to pull together; great for weekend baking.
• Kid-approved and perfect for gift loaves.

Quick Recipe Snapshot

• Servings: 8–10 slices
• Prep time: 20 minutes (plus cooling)
• Cook time: 55–65 minutes
• Total time: ~1 hour 30 minutes
• Skill level: Easy
• Taste: sweet + tangy, buttery

You’ll feel confident—this recipe forgivingly tolerates small timing slips.

Ingredients You’ll Need

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh blueberries, plus more for topping
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1 large egg yolk
• 1/2 teaspoon vanilla extract (for filling)
• 1/2 cup all-purpose flour (for crumble)
• 1/4 cup granulated sugar (for crumble)
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Chef notes:

• Use fresh blueberries for juicier bursts.
• Unsalted butter helps control salt.
• Room-temp eggs mix more evenly.
• Sour cream keeps the loaf tender.

(For related simple ideas, see a list of quick & easy recipes.)

How to Make It

1. First, make the cream cheese filling: beat softened cream cheese with 1/4 cup sugar until smooth, then add the egg yolk and 1/2 teaspoon vanilla and beat until creamy. Set aside.
2. Next, make the crumble (optional): whisk 1/2 cup flour, 1/4 cup sugar, brown sugar, and cinnamon, then cut in cold butter until coarse crumbs form. Set aside.
3. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
4. In a medium bowl, whisk together 3 cups flour, baking soda, and salt. Meanwhile, in a large bowl cream 1 cup sugar and 1/2 cup softened butter until light and fluffy.
5. Then, beat in eggs one at a time and stir in 1 teaspoon vanilla. Gradually add the dry ingredients, alternating with 1 cup sour cream, beginning and ending with dry. Mix until just combined—don’t overmix.
6. Gently fold in 1 cup fresh blueberries so they stay whole and don’t bleed color.
7. Pour half the batter into the pan. Spoon the cream cheese filling down the center in a ribbon, leaving room at the edges. Pour the remaining batter over, smoothing lightly.
8. If using, sprinkle the crumble evenly on top and dot a few extra blueberries. Bake 55–65 minutes until a skewer in the center comes out clean; tent foil if the top browns too fast.
9. Let cool in the pan 10–15 minutes, then transfer to a rack to cool completely before slicing; the filling firms as it cools. You’ll see golden edges and a tender, springy top when it’s done.

(For more quick breakfast inspiration, check these quick breakfast ideas.)

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temp cream cheese and butter—they blend faster so you save mixing time.
2. Common mistake + fix: If berries sink, toss them in a tablespoon of flour before folding to help them suspend.
3. Simple variation: Stir a teaspoon of lemon zest into batter for extra brightness.

(Also, I keep leftover cream cheese filling stashed—see my make-ahead baking note for tips.)

Serving Ideas

• Slice warm for brunch with butter and a pat of jam.
• Serve with a dollop of whipped cream for dessert.
• Pack slices for a picnic or potluck; tie with twine.
• Pair with tea or a bright cold brew coffee.
  Optional garnish: powdered sugar, extra berries, or a light lemon glaze.

Storing & Leftovers

• Refrigerate: store wrapped in the fridge for up to 4 days.
• Freezer: slice, wrap tightly, and freeze up to 2 months.
• Reheat: microwave a slice 12–15 seconds to keep the cream center soft.
  Leftover idea: Chop and toss into a breakfast bowl with yogurt and honey.

Blueberry Cream Cheese Bread

A deliciously soft and tender blueberry bread with a creamy filling, perfect for brunch or as a gift.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened Use unsalted to control salt content.
• 2 large eggs Room temperature for better mixing.
• 1 teaspoon vanilla extract
• 1 cup sour cream Keeps the loaf tender.
• 1 cup fresh blueberries, plus more for topping Fresh for juiciness.

Cream Cheese Filling

• 8 ounces cream cheese, softened Use room-temperature for easier mixing.
• 1/4 cup granulated sugar For filling.
• 1 large egg yolk
• 1/2 teaspoon vanilla extract For filling.

Crumble Topping (Optional)

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold, cut into small pieces

Method

 

Preparation of Filling

1. Beat softened cream cheese with 1/4 cup sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla and beat until creamy. Set aside.

Preparation of Crumble (Optional)

1. Whisk 1/2 cup flour, 1/4 cup sugar, brown sugar, and cinnamon together. Cut in cold butter until coarse crumbs form. Set aside.

Batter Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 3 cups flour, baking soda, and salt.
3. In a large bowl, cream together 1 cup sugar and 1/2 cup softened butter until light and fluffy.
4. Beat in eggs one at a time, then stir in 1 teaspoon vanilla.
5. Gradually add dry ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Gently fold in 1 cup fresh blueberries so they stay whole.

Assembly and Baking

1. Pour half the batter into the prepared pan. Spoon the cream cheese filling down the center, leaving room at the edges. Pour remaining batter over and smooth lightly.
2. If using, sprinkle the crumble topping evenly on top and dot with extra blueberries.
3. Bake for 55–65 minutes, or until a skewer comes out clean. Tent with foil if the top browns too quickly.
4. Let cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.

Notes

Use room-temperature cream cheese and butter for faster blending. If berries sink, toss them in a tablespoon of flour before folding to help them suspend. For extra brightness, stir a teaspoon of lemon zest into the batter.

FAQs

Q: Can I make this ahead?
A: Yes—bake the loaf, cool completely, then wrap and refrigerate; it tastes even better the next day as flavors settle. This is one of the tips I follow when I bake Blueberry Cream Cheese Bread: The Ultimate Recipe & Baking Guide.

Q: Can I use frozen blueberries?
A: Yes, but keep them frozen and fold in gently; toss with a little flour to reduce bleeding.

Q: How do I know it’s done?
A: The center skewer should come out with few crumbs and the top should be golden and springy to the touch.

Q: Can I freeze the loaf?
A: Absolutely—wrap slices or the whole loaf in plastic and foil to prevent freezer burn.

Conclusion

If you want a loaf that feels like a warm kitchen hug, this bread delivers every time; for a sourdough twist, see a creative take at Blueberry And Cream Cheese Sourdough Bread – our homemade … and for more cozy inspiration, visit The Yellow Butterfly.

Final thoughts: bake, taste, tweak, and enjoy every slice of Blueberry Cream Cheese Bread: The Ultimate Recipe & Baking Guide