Blueberry Cream Cheese Bread

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!

Why You Will Love This Recipe

This Blueberry Cream Cheese Bread is a delightful twist on a classic quick bread. The addition of cream cheese makes it incredibly moist and adds a subtle tang that perfectly complements the sweet burst of fresh blueberries. It’s astonishingly easy to whip up, making it ideal for busy mornings or last-minute guests. The aroma alone will fill your kitchen with a comforting scent, and the taste is simply divine. Whether enjoyed warm with a smear of butter or at room temperature, this bread is a guaranteed crowd-pleaser.

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries, tossed with 1 tablespoon flour

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans, or line them with parchment paper.
2. In a large mixing bowl, cream together the softened butter, softened cream cheese, and granulated sugar until light and fluffy. You can use an electric mixer for this or a sturdy whisk and some elbow grease.
3. Beat in the vanilla extract and then add the eggs one at a time, mixing well after each addition until fully incorporated.
4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
6. Gently fold in the fresh blueberries that have been tossed with a tablespoon of flour. This step helps prevent the berries from sinking to the bottom of the loaf.
7. Divide the batter evenly between the two prepared loaf pans. The batter will be quite thick, which is normal.
8. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
9. Let the loaves cool in the pans for about 10-15 minutes before carefully inverting them onto a wire rack to cool completely.

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Expert Tips / Pro Tips

For the ultimate Blueberry Cream Cheese Bread, ensure your butter and cream cheese are truly softened. This is crucial for achieving a smooth, lump-free batter. Using fresh baking powder is also key to a good rise; check the expiration date and give it a sniff – if it doesn’t smell fresh, it’s time for a new can. Tossing the blueberries in a tablespoon of flour before adding them to the batter is a simple trick that significantly reduces the chance of them sinking. When folding in the blueberries, use a spatula or wooden spoon and be gentle to avoid crushing them, which can result in purple streaks throughout your batter.

Variations & Substitutions

While this recipe shines with fresh blueberries, you can certainly use frozen blueberries. If using frozen, do not thaw them, but you may need to increase the baking time slightly. For a different fruity flavor, consider swapping the blueberries for fresh raspberries, chopped strawberries, or even a mix of berries. You can also add a touch of lemon zest to the batter to enhance the fruity notes. For a bit of crunch, sprinkle some streusel topping over the batter before baking.

Serving Suggestions

This Blueberry Cream Cheese Bread is incredibly versatile. It’s a perfect accompaniment to your morning coffee or tea. For breakfast or brunch, serve it warm with a dollop of whipped cream or a light glaze made from powdered sugar and milk. It also makes a wonderful afternoon snack, perhaps with a glass of cold milk. A thin layer of butter on a slice of this bread is also a simple yet delicious way to enjoy it.

Storage, Freezing & Reheating

Nutrition Information

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. It’s best not to thaw them before adding them to the batter, and you may need to bake the bread for a slightly longer time to ensure they are cooked through.

Why are my blueberries sinking to the bottom?

This often happens if the batter is too thin or if the blueberries are not coated in flour. Tossing the blueberries with a tablespoon of flour before adding them to the batter, as suggested in the recipe, helps them suspend more evenly.

Can I make muffins with this recipe?

Absolutely! This batter is also excellent for making muffins. Fill muffin liners about two-thirds full and bake at 350 degrees F (175 degrees C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

How do I know when the bread is done baking?

The best way to check for doneness is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean, without any wet batter clinging to it, the bread is ready.

Can I omit the cream cheese?

While this recipe is specifically for Blueberry Cream Cheese Bread, you can omit the cream cheese and follow a standard blueberry quick bread recipe. However, you will lose the extra moisture and subtle tang that the cream cheese provides.

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Blueberry Cream Cheese Bread

Moist and flavor-packed blueberry bread with a hint of cream cheese, perfect for breakfast or a snack.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 363

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 cup butter softened, unsalted
• 8 oz cream cheese softened
• 0.75 cup sugar
• 2 teaspoon vanilla extract
• 4 eggs
• 2 cups all purpose flour
• 1.5 teaspoon baking powder
• 0.5 teaspoon salt
• 2 cups fresh blueberries tossed in 1 tablespoon flour

Method

 

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
2. In a large bowl, cream together the softened butter, softened cream cheese, and sugar until light and fluffy.
3. Beat in the vanilla extract and eggs, one at a time, until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Gently fold in the flour-coated blueberries.
7. Divide the batter evenly between the prepared loaf pans. The batter will be thick.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the loaves cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

Notes

Tossing the blueberries in a tablespoon of flour helps prevent them from sinking to the bottom of the bread. Ensure your butter and cream cheese are properly softened for the best texture.