Why You’ll Love Blueberry Cream Cheese Bread Recipe
This recipe combines the tangy sweetness of blueberries with the creamy decadence of cream cheese for a unique and satisfying flavor. It’s easy to make, doesn’t require any yeast, and can be made ahead for busy mornings or relaxed weekends. Whether you serve it warm or cold, every slice delivers a delightful texture and flavor combination.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour
baking powder
salt
granulated sugar
eggs
milk
vegetable oil
vanilla extract
fresh or frozen blueberries
cream cheese
powdered sugar
Directions
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Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
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In a large mixing bowl, combine flour, baking powder, and salt. Set aside.
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In a separate bowl, whisk together eggs, milk, oil, and vanilla extract until well blended.
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Gradually add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
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Gently fold in the blueberries using a spatula.
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In another bowl, beat cream cheese and powdered sugar until smooth and creamy.
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Pour half the batter into the prepared loaf pan. Spoon half of the cream cheese mixture over it and swirl gently with a knife.
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Repeat with the remaining batter and cream cheese mixture, swirling the top layer.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf, yielding about 8 to 10 slices.
Prep time: 15 minutes
Bake time: 50–60 minutes
Total time: 1 hour 15 minutes
Variations
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Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy brightness.
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Almond Extract: Swap half of the vanilla extract with almond extract for a different flavor profile.
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Berry Mix: Use a mixture of blueberries, raspberries, or blackberries for a colorful twist.
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Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking for added texture.
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Gluten-Free: Use a gluten-free flour blend to make the loaf gluten-friendly.
Storage/Reheating
Store the bread tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. To freeze, wrap slices individually in plastic wrap and store them in a freezer bag for up to 2 months.
To reheat, microwave individual slices for about 15–20 seconds or warm in a toaster oven until just heated through.
FAQs
What kind of blueberries should I use?
Fresh or frozen blueberries both work well. If using frozen, do not thaw before adding them to the batter.
Can I make this bread ahead of time?
Yes, it tastes even better the next day. Store it in the fridge and bring to room temperature before serving.
Why did my bread sink in the middle?
Overmixing the batter or underbaking can cause sinking. Be sure to check for doneness with a toothpick.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich. Full-fat cream cheese gives the best flavor and consistency.
How do I prevent the blueberries from sinking?
Toss the blueberries in a little flour before folding them into the batter to help them stay evenly distributed.
Can I turn this into muffins?
Yes, divide the batter into a muffin tin and reduce the baking time to 18–22 minutes.
Is this bread very sweet?
It’s moderately sweet with a balance of tart blueberries and rich cream cheese. You can adjust the sugar if preferred.
Can I add a glaze on top?
Absolutely. A simple powdered sugar glaze or lemon glaze drizzled on top can add extra sweetness and shine.
What if I don’t have vegetable oil?
You can substitute it with melted butter or another neutral oil like canola.
Can I bake it in a different pan?
Yes, but baking time may vary. For example, using mini loaf pans or a bundt pan will require adjustments in time.
Conclusion
Blueberry Cream Cheese Bread is a delightful twist on classic quick bread, perfect for any time of day. With its moist texture, swirls of creamy goodness, and bursts of blueberry flavor, it’s a recipe you’ll come back to again and again. Whether enjoyed fresh from the oven or reheated later, each slice is a comforting treat.
Blueberry Cream Cheese Bread
This Blueberry Cream Cheese Bread is a moist and tender quick bread swirled with rich cream cheese and packed with juicy blueberries. It’s perfect for breakfast, a snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 and 1/2 cups fresh or frozen blueberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
- Gently fold in the blueberries with a spatula.
- In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Pour half of the batter into the prepared loaf pan. Spoon half of the cream cheese mixture over the batter and swirl gently with a knife.
- Repeat with the remaining batter and cream cheese mixture, swirling the top layer.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Add a teaspoon of lemon zest for a citrusy flavor.
- Use almond extract instead of vanilla for a twist.
- Mix in other berries like raspberries or blackberries.
- Sprinkle chopped nuts on top before baking for added crunch.
- Use gluten-free flour blend for a gluten-friendly version.
- Wrap tightly and store at room temperature for up to 2 days, or refrigerate for 5 days.
- To freeze, wrap slices individually and freeze up to 2 months.
- Reheat individual slices in microwave for 15–20 seconds or warm in toaster oven.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
