There’s something magical about the combination of blueberries and cream cheese. It reminds me of cozy weekend mornings, when the kitchen smells like warm vanilla and baked berries. Blueberry breads have long been a classic in American home baking—especially during spring and summer when fresh blueberries are in season.
But adding a luscious cream cheese layer? That’s where this recipe becomes truly special.
This Blueberry Cream Cheese Bread takes a simple blueberry loaf to the next level. The tangy cream cheese filling melts into the tender crumb, creating a rich, slightly cheesecake-like center. Every slice is moist, soft, and bursting with sweet blueberries.
Whether you’re baking for brunch, gifting a neighbor, or treating yourself with coffee, this easy blueberry cream cheese bread recipe never disappoints.
Recipe Overview
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Prep Time: 20 minutes
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Cook Time: 55–65 minutes
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Total Time: 1 hour 20 minutes
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Difficulty Level: Easy
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Servings: 8–10 slices
This recipe is beginner-friendly and perfect even if you’re new to baking quick breads.
Ingredients for Blueberry Cream Cheese Bread
For the Bread Batter:
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2 cups (250g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs (room temperature)
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1 teaspoon pure vanilla extract
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½ cup (120ml) milk
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1½ cups (225g) fresh or frozen blueberries
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1 tablespoon flour (for tossing blueberries)
For the Cream Cheese Filling:
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8 oz (225g) cream cheese, softened
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¼ cup (50g) granulated sugar
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1 egg
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½ teaspoon vanilla extract
Ingredient Notes & Substitutions
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Blueberries: Fresh blueberries are ideal, but frozen work perfectly. If using frozen, do not thaw.
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Cream Cheese: Use full-fat cream cheese for the best texture and richness.
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Butter Substitute: You can use neutral oil (like vegetable oil) instead of butter for extra moisture.
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Milk Alternatives: Almond milk or oat milk works well as dairy-free options.
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Gluten-Free Option: Substitute a 1:1 gluten-free baking flour blend.
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). This step helps create a soft, tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Combine Wet and Dry
Add the dry ingredients alternately with milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Step 6: Prepare the Blueberries
Toss blueberries with 1 tablespoon flour. This prevents them from sinking to the bottom of the loaf. Gently fold them into the batter.
Step 7: Make the Cream Cheese Filling
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
Step 8: Layer the Batter
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Pour half of the blueberry batter into the prepared pan.
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Spread the cream cheese mixture evenly over it.
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Top with the remaining batter.
Use a knife to gently swirl for a marbled effect if desired.
Step 9: Bake
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a little cream cheese is okay).
If the top browns too quickly, loosely cover with foil during the last 15 minutes.
Step 10: Cool
Let the bread cool in the pan for 15 minutes before transferring to a wire rack. Allow it to cool completely before slicing for clean cuts.
Expert Tips & Delicious Variations
Pro Baking Tips
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Always use room temperature ingredients for smoother mixing.
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Avoid overmixing the batter to keep the bread soft.
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Toss blueberries in flour to prevent sinking.
Flavor Variations
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Add lemon zest for a bright citrus twist.
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Sprinkle a streusel topping before baking for a bakery-style finish.
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Add white chocolate chips for extra indulgence.
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Replace blueberries with raspberries or chopped strawberries.
Serving Suggestions
Serve slightly warm with:
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A drizzle of glaze
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A dusting of powdered sugar
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A cup of coffee or tea
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Vanilla ice cream for dessert
Nutritional Information (Per Slice – Approximate)
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Calories: 320 kcal
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Carbohydrates: 42g
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Protein: 6g
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Fat: 15g
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Saturated Fat: 9g
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Fiber: 1.5g
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Sugar: 25g
Dietary Labels:
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Vegetarian
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Can be made gluten-free
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Not dairy-free (unless modified)
Storage & Reheating Instructions
How to Store
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Store in an airtight container in the refrigerator for up to 5 days.
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Because of the cream cheese filling, refrigeration is recommended.
Freezing Instructions
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Wrap slices individually in plastic wrap.
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Freeze for up to 2 months.
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Thaw overnight in the refrigerator.
Reheating Tips
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Microwave a slice for 15–20 seconds.
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Or warm in a 300°F oven for 5–7 minutes.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes! Use them straight from the freezer. Do not thaw, or they may bleed into the batter.
2. Why did my bread sink in the middle?
This usually happens if the bread is underbaked or the oven temperature is too low. Always test with a toothpick and ensure proper baking time.
3. Can I make this into muffins?
Absolutely. Divide the batter into lined muffin tins and bake at 350°F for 18–22 minutes.
4. Do I have to refrigerate it?
Yes, because of the cream cheese layer. It stays fresh longer and maintains food safety.
Why You’ll Love This Blueberry Cream Cheese Bread
This moist blueberry cream cheese loaf is soft, rich, and bursting with fresh berry flavor. The creamy center adds a delightful cheesecake-like surprise in every bite. It’s simple enough for everyday baking but impressive enough for guests.
If you’re looking for the best blueberry cream cheese bread recipe that’s easy, fluffy, and full of flavor—this is the one to bookmark.