Blueberry Cream Cheese Bread is a quick and simple recipe that comes together in no time! Moist and flavor packed with juicy, plump, fresh blueberries throughout! This easy Blueberry Bread pairs perfectly with your morning coffee, or as an anytime snack!
EASY BLUEBERRY QUICK BREAD
Years ago, when my family lived up in Seattle, we would all go to the local pick farm and pick fresh strawberries, blueberries, and blackberries. In fact, it became a yearly tradition the kids would eagerly look forward to.
I’m pretty sure they ate more berries then actually made it into the baskets, but nonetheless, fun memories were made.
One of our favorite ways to use up some fresh blueberries was to make our family favorite blueberry bread. Not only was the bread incredibly simple to prepare, but it was pretty darn fail proof, and the kids helped make it!
Over the years, I played around with the recipe a bit to see what fun variations I could come up with. Some were complete fails, whereas others were huge successes.
Our go to blueberry bread recipe eventually evolved into this cream cheese version and although you can’t go wrong with either recipe, I love the added moistness the cream cheese brings to this recipe.
Fresh from the oven or warmed up with a bit of butter on top, this bread is perfect to enjoy anytime! Pair with your morning coffee as a breakfast treat or have a cold glass of milk and slice for a snack in the afternoon!
Ingredients Needed for Blueberry Cream Cheese Bread
- Butter- you’ll want to use unsalted butter for this as you will be adding salt to this recipe already. Allow it to soften a bit so it’s easier to cream together.
- Cream Cheese- plain cream cheese, softened
- Sugar- adds just the right amount of sweetness to this recipe
- Vanilla Extract- don’t skip this as it adds such great flavor
- Eggs
- Flour- all purpose
- Baking Powder
- Salt
- Blueberries- fresh is best, toss with about 1 tablespoon flour to prevent the berries from sinking as the bread bakes
How to make this bread
- Preheat and prepare pans: 350 degrees and grease (2) 9×5 loaf pans or 5-6 mini loaf pans
- Mix Ingredients: in a large bowl, cream together the butter, cream cheese, and sugar. Once combined, add in the vanilla and eggs. Slowly pour in the flour, baking powder, and salt. Carefully fold in the berries. Once all is combined, spread batter evenly into two, greased 9×5 loaf pans.
- Bake: place pans into oven and bake for about 50 minutes. Remove from oven when toothpick comes out clean once inserted in center of bread. Allow to cool a bit and serve!
Tips for the ULTIMATE Blueberry Cream Cheese Bread
- Make sure your baking powder is fresh. I have had several recipes fall flat and not have the same rise when using baking powder (or even soda) that was several months old.
- Toss your blueberries with 1 tablespoon flour to prevent the berries from falling to the bottom of your bread.
- If using an electric mixer to combine ingredients, switch to a wooden spoon or spatula to fold the berries in. You don’t want to risk breaking the berries open and having purple batter.
- This recipe is perfect for full size loaves, mini loaves, and even muffins. Just change up the cook time depending on which pan you use.
How to store this Blueberry Cream Cheese Bread
- Room temperature: Store in a Ziploc bag or airtight container for up to 3 days
- Refrigerator: Place bread in an airtight container for up to 7 days. You can warm up in the microwave for a few seconds before enjoying or eat the slice chilled.
- Freezer: Store in a freezer safe container for up to 3 months. Simply allow to thaw before enjoying, or warm in microwave.
More Blueberry Recipes to try
Blueberry Bread (our original go to bread)
Blueberry Cream Cheese Muffins
Incredible Blueberry Brunch Cake
If you try this recipe, be sure to come back and leave a review! I love hearing what you think! I am also on Instagram, so be sure to tag me in your pics #thecookinchicks so I can see your tasty creations!
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Blueberry Cream Cheese Bread
Ingredients
- 1 cup butter *softened/unsalted
- 8 oz cream cheese *softened
- ¾ cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 2 cups flour *all purpose
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups blueberries *fresh, tossed in 1 tablespoon flour
Instructions
- Preheat oven to 350 degrees and grease 2 loaf pans (9x5)
- In a large bowl, cream together the butter, cream cheese, and sugar.
- Add in the vanilla extract and eggs.
- Slowly add in the flour, baking powder, and salt.
- Once combined, carefully fold in the fresh blueberries.
- Pour batter (it will be quite thick, that is okay) into the prepared pans evenly.
- Place into preheated oven and bake for about 50 minutes, or until toothpick comes out clean once inserted in center of bread.
- Remove from oven and allow to cool slightly before removing from pan and slicing!
Ranger5 says
Could you please give a listing of bake times for using various size muffin pans – I like the idea of giving out smaller loaves to some older friends and a bunch of mini’s in lieu of cookies….. Thank you
Kristin Hayes says
Absolutely! Full loaf- 50 minutes, Mini Loaves- 20-30 minutes, Muffins- 18-22 minutes. Hope that helps!! Great idea on gifting these! We make mini loaves using Christmas themed mini ceramic pans and gift them to teachers and neighbors at the holidays!
Ranger5 says
Thx a bunch………
Kristin Hayes says
Enjoy!
Mary Ellen Landi says
I plan on making this as one of my loaves for my Christmas gifts for friends. I read all the reviews and every one of them was 2 thumbs up. I’ll be back to review after Christmas. Looks like a great recipe, and I learned a few tricks like not having to defrost the blueberries (not sure if I can get fresh anymore since I live in NY) I’ll go for them first if I can get them. AND Neufchâtel cheese that it has a slightly lower fat count and a bit more moisture.Thanks for that info too.
Kristin Hayes says
Yay!! Can’t wait to hear what you think!! Enjoy!
Martha Sepúlveda says
Hola
Me gustaría saber si se puede cambiar la mantequilla por aceite y si sería la misma cantidad o cambia?
Kristin Hayes says
Yes, you can replace oil with butter in quick bread, but the results will differ in flavor and texture. For the best outcome, use melted butter as a 1:1 substitute for oil.
Patti says
Very tasty and easy to make
Kristin says
Such a tasty bread! Glad you enjoyed!!
Jose says
If i was to only do one 9×5 loaf pan would i just cut the recipe in half
Kristin says
Yes! That is perfect! Cut in half and it is one 9×5 loaf pan! Enjoy!
Deborah Leipprandt says
Can I make it with gluten-free flour?
Kristin says
Absolutely! It works great at a 1:1 ratio!
Amber says
That is what I usually do for recipes that create 2 loaves or crusts or anything. If I do this recipe, I’m thinking a loaf and use the rest of the batter for muffins.
Kristin says
Love the idea of making bread AND muffins, good plan!
Ellice says
can you use frozen blueberries?
Kristin says
Absolutely! Toss in about 1 tbsp flour to coat so that prevents them from sinking in the batter! Enjoy!
Wendy says
I followed the recipe exactly but my loaves didn’t hardly raise. One was barely the pan and the other was just at a gal or a little higher. I checked a d all my ingredients were not expired.
Kristin says
Oh bummer to hear that! I have had this happen a few times when my ingredients were older, I over-mixed the batter, or added too much flour. I know you mentioned all your ingredients being fresh, could the batter have been over-mixed?
Tammy says
I just made this today, it’s so good, full of bursting blueberries and nice and moist.
Kristin says
Yay!! Love hearing that! Glad you enjoyed!!
Nancy says
If using frozen blueberries berries should I defrost them first ??
Kristin says
No need to defrost, toss in a little bit of flour to prevent them from sinking into the batter and you’re set! Enjoy!
Tami says
I made this yesterday for a volunteer potluck. It was amazing! I made 2 full sized loaves and cooking time was as suggested 50 minutes. I am making it again on Sunday and I will using mini loaf pans and giving them as gifts. I added the zest of 1 lemon thoughtbabout a lemon juice glaze but my testers said it isn’t need it. Not I early sweet, dense and perfectly moist. I absolutely loved making this!!! Thank you for sharing it! XO
Kristin says
Yay!!! So glad you enjoyed the recipe!! Love hearing that!
MJ says
Loved this recipe. It was a hit with my company! I was planning on giving a loaf away but both loaves disappeared before they were fully cooled. I put a lemon glaze on them just because I love lemon, but it is not needed.
Kristin says
Yay!! So glad you all enjoyed! Great idea on the lemon glaze! I love the lemon blueberry combination of flavors!