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 muffin bread or blueberry oatmeal 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.
- Want to use strawberry instead? That works great or try my Fresh Strawberry Bread.
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 (9×5)
- 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!
Lynne says
Made this for my son-in-laws birthday and he really liked it.
Kristin says
Yay!! Glad you all enjoyed! Happy belated birthday to your son in law!!
Sherry Moffett says
Does the frozen blueberries need to be thawed and what are the measurements for one loaf because it’s just me and my boyfriend.
Kristin says
You don’t have to thaw the berries, they will thaw as they are sitting out while you prepare the bread. Be sure to coat them in about 1 tbsp flour to prevent them from sinking in the bread. As for making one loaf, you can cut the recipe in half and get one large loaf. Enjoy!
Barb says
I needed to bake longer even though I baked in mini loaf pans. Could it have something to do with baking in a convection oven? I really liked the taste! If a person uses mini pans, they make great gifts for someone stuck home because of surgery or give as gifts for any reason whatsoever.
Kristin says
Yes, each oven cooks differently and convection changes cook time as well. So glad you enjoyed the bread, they definitely make great gifts!!
Lisa Y. says
Hello, I was curious what the asterisks were for on the butter & cream cheese? Also, how long do you recommend them out of the refrigerator to be considered “softened”?
Kristin says
The asterisks have the “softened” written next to them! As for softening the butter and cream cheese, it depends on temperature in house, however, I have found around 30 minutes to be long enough! Hope you enjoy!
Diane says
Made this for the first time this afternoon. Goes together in no time. I love that it makes two loaves. I don’t know if I’d ever do it, but have you ever tried cutting the recipe in half? It’s just me and my husband, so I’m always on the lookout for smaller recipes.
Kristin says
You can definitely cut the recipe in half and that works great! Or make two loaves and freeze one as this bread is freezer friendly!! Glad you enjoyed!!
Georgia says
hi, could i freeze this loaf?
Kristin says
Absolutely! Once fully cooled, you can store in a freezer safe container or bag up to 3 months!
Diann Daniels says
I don’t have 2 loaf pans, could i bake in a 9×13
Kristin says
I haven’t tried that personally, but as long as you adjust the bake time and keep an eye on it, I don’t see why that wouldn’t work! Keep me posted!
Mary St Jean says
I added lemon zest and it was delicious! Nice recipe !
Kristin says
Great idea on adding lemon zest! Yum!!
Wendy says
I will be making this tomorrow. I went berry picking and this looks perfect to use some fresh berries on before freezing.
Kristin says
Yay!! Keep me posted what you think!! Berry picking is my favorite time of year!!
Christina says
Can you use frozen blueberries
Kristin says
Absolutely! Be sure to coat in 1 tbsp flour to prevent sinking into the bread!
Chelleb says
So very good. I followed your exact recipe only added lemon juice and topped it with a little brown sugar. simply amazing. THANK YOU!!
Kristin says
Yay!! Love hearing this and wonderful idea on the brown sugar/lemon juice! I may need to try that next time too!
Teresa M says
The bread is amazing! I’m glad it made 2 loaves!
Kristin says
Yay!! Love hearing that!!
Chelsea says
Made this last night and it came out more dense than the bread-like photos you shared. Any idea what I did wrong? It’s still delicious as it is though – added a lemon glaze to drizzle on top and loved it!
Kristin says
Hmmmm, it really shouldn’t be dense, however, I have found that to be the case if I over mix. Make sure you stir until just combined! Glad you enjoyed!!
Helen says
Made this today and it cooked fine. I took it out when the toothpick was clean. It’s done, but not as brown on top as yours. Should I lightly brush with melted butter five minutes before it’s done to get a golden brown top? Or, did I do something wrong? Thanks.
Kristin says
As long as it was fully cooked, no need to worry about the browning. You shouldn’t have to add the butter, although, it would be a tasty last addition I am sure. Each oven cooks differently. You can try adding a few extra minutes to get the golden color, just be sure not to over bake. Enjoy!
patty says
can i use frozen blueberries or will that make the bread soggy?
Kristin says
Absolutely! If using frozen, simply coat in about 1 tbsp flour to prevent them from sinking to the bottom of the bread! Enjoy!
Mia C. says
Yum, 😋 so good! The cream cheese made it moist & the fresh 🫐 blueberries that I used were bursting with flavor! Question, do you have to coat your blueberries if they are frozen or does it apply to fresh also? Question if I use frozen do they have to be thawed & how much or can I use them right out of the freezer? Fresh blueberries are the best but I’m sure that I’ll be making this again! Tkx for the recipe!
Kristin says
Yay! Glad you enjoyed! If using frozen, you don’t have to thaw them, just be sure to coat them in flour. You’ll use the same amount of berries whether frozen or thawed. Enjoy!
Mia C. says
Hey Kristen, thanks for your reply😊. OK, I guess I didn’t say it exactly right. I meant to say, If using fresh blueberries in this recipe is it necessary to coat them with flour? Tkx 👩🍳
Kristin says
Good question! I typically don’t coat fresh berries as the flour doesn’t stick very well to them. No need to do that if going the fresh route! Enjoy!
Rebecca Grubbs says
Could I use other fruits?
Kristin says
Absolutely! I have used raspberries, strawberries, and blackberries so far and they are great too!
Wendy baker says
I made this tonight with a combo of blueberries and strawberries and it was delicious.
Kristin says
Great idea on using strawberries too! We made this last week and used blackberries! I love how you can change up the fruit! Enjoy!
Allie says
I accidentally bought Neufchâtel cheese.. should I use it or just go back to the store for cream cheese?
Kristin says
That should work just fine in place of the cream cheese. It has a slightly lower fat count and a bit more moisture, but otherwise can be used as a substitute at a 1:1 ratio!
Tres says
I added a little lemon juice to the batter. Blueberry and lemon just seems to go together. Have not tasted it yet. It is cooling. But it sure smells delicious!!
Kristin says
Yay!! Hope you enjoyed! Great addition adding the lemon juice!
Debra says
Can I make this as muffins and can I use frozen blueberries
Kristin says
Absolutely! Be sure to toss the berries in some flour to prevent sinking, but that should be delicious!
Kim Hill says
can I make this in a bread machine?
Kristin says
Hmmmm, I don’t recommend it because this recipe doesn’t use yeast and is a quick bread, so it may end up being mixed too much in the bread machine. You also wouldnt want to over mix the blueberries in otherwise the batter will turn purple.