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!
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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
- 3/4 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 2 cups flour *all purpose
- 1 1/2 teaspoon baking powder
- 1/2 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!
Debra
Can I make this as muffins and can I use frozen blueberries
Kristin
Absolutely! Be sure to toss the berries in some flour to prevent sinking, but that should be delicious!
Marge
Made this today and it was good. This was not a super sweet bread, but I liked that it wasn’t. If you want to add additional sugar, i would sprinkle it on top maybe midway through baking, but i didn’t think it needed it.
Kristin
Yay! Glad you enjoyed!! Agreed, I love how it’s not overly sweet! Pairs perfectly with my morning cup of coffee!
Cheree Ewing
Wow! I made one loaf with the suggested Vanilla extract and the other with Lemon extract. They were both a hit!! So yummy! Thank you so much for the easy, no fail recipe!!
Kristin
Yay!! Love hearing this!! Glad you enjoyed!!
Cassandra Kelly
I’m a diabetic Can. Can I use Stevia sugar?
Kristin
That should work great too!!
PJ
Wanting to try this, can this be baked on a air fryer? If what temp and how long for mini loads? Thanks much!
Kristin
Although I have never tried that with this bread, I do believe that cooking it at 320 degrees for about 20-25 minutes should work great. Cover with foil if needed halfway through! Keep me posted!
Rebekah Hill
Absolutely amazing! Will definitely be making it more ❤️
Kristin
Yay!! Love hearing this!!
Kathleen Rowley
I made this and it is absolutely fantastic. I will be making this frequently in the future for my family.They loved it too!
Kristin
Yay!!! Love hearing this! Glad to hear you enjoyed!!
Michele
Is there a way to make this eggless? My baby girl has an allergy
Kristin
Although I am not positive, I believe applesauce or banana works as an egg replacement in this recipe. You can also use an egg replacement, sold in containers at the store! Enjoy!!
Bobbi Jo
Does it need to be refrigerated due to the cream cheese in it??
Kristin
Nope, due to the fact it is baked into the bread, you do not need to refrigerate!
Terry
Could I use this recipe to make small gift breads?
Kristin
Absolutely! This should make about 4-5 mini loaves! Decrease the bake time to about 30 minutes and watch from there. Enjoy!
Rylee Gattis
This bread was absolutely AMAZING!!!!!
But I was wondering how the calculations of calories are broke up? Like how much of the loaf is 363 calories?
Kristin
Yay!! So glad you enjoyed! About 2 pieces of the loaf equate to the calories. We cut into about 12 pieces and 2 of those per person!
patty hinkley
You suggest 12 servings. Is that per large loaf pan?
Kristin
Yes, about 12 small slices, although, my family loves thicker slices and we get about 8 these days, haha! Enjoy!
Kim Heitman
Can you use dried blueberries?
Kristin
That should work great too!! Enjoy!
Linda
How to adjust to high elevation?
Kristin
When I lived in Texas, this bread was perfect! Now that I live in Colorado, I have found that it STILL works just as good! Surprised me as I thought I would have to adjust, but nope, you should be good as written. I am at 6000 feet.
Mandy
Will this work for muffins? What kind of time should I bake them for?
Kristin
Sure, same temperature, however, I would bake for about 20-30 minutes and keep an eye on them from there! I also have this blueberry cream cheese muffin recipe for a different option, https://thecookinchicks.com/blueberry-cream-cheese-muffins/
Ree
Can I use frozen blue berries as I live in south America we don’t get it fresh?
Kristin
Absolutely! I still recommend coating in a bit of flour to help prevent them sinking into the batter! Hope you enjoy and be sure keep me posted!