There is something truly magical about the aroma of fresh blueberries and cream cheese baking in the oven. If you’ve been searching for a recipe that bridges the gap between a decadent pound cake and a light breakfast loaf, look no further. This Blueberry Cream Cheese Bread is incredibly moist, thanks to the tangy cream cheese base, and every bite is a literal explosion of juicy, sun-ripened berries. Whether you’re enjoying a thick slice with your morning coffee or serving it as a mid-afternoon treat, this bread is guaranteed to become a household favorite.
Why You’ll Love This Recipe
Ultra-Moist Texture: The cream cheese creates a dense, velvety crumb that stays moist for days.
Simple Ingredients: You likely have most of these staples in your pantry and fridge right now.
Versatile: It works perfectly as a breakfast, a snack, or even a dessert when topped with a little glaze.
Bursting with Flavor: The combination of vanilla and fresh blueberries offers a bright, classic taste.
Ingredients
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Butter: 1 cup; softened and unsalted for a rich, buttery foundation.
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Cream Cheese: 8 oz; softened to ensure a smooth, lump-free batter.
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Sugar: ¾ cup; adds the perfect amount of sweetness without being overpowering.
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Vanilla Extract: 2 teaspoons; enhances the natural flavors of the berries and cream cheese.
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Eggs: 4 large; provides structure and lift to the loaf.
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All-Purpose Flour: 2 cups; the base of our bread (plus 1 tablespoon for tossing the berries).
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Baking Powder: 1 ½ teaspoons; the leavening agent that helps the bread rise.
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Salt: ½ teaspoon; balances the sweetness and highlights the blueberry notes.
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Fresh Blueberries: 2 cups; plump and juicy, tossed in flour to prevent sinking.
Instructions
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Preheat and prepare your oven to 350°F (175°C). Generously grease two 9×5 inch loaf pans to ensure the bread releases easily after baking.
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Cream together the fats by placing the softened butter, cream cheese, and sugar in a large mixing bowl. Use an electric hand mixer to beat them until the mixture is light, fluffy, and completely smooth.
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Incorporate the wet ingredients by adding the vanilla extract and eggs one at a time, mixing well after each addition to maintain the emulsion.
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Blend in the dry ingredients by slowly adding the flour, baking powder, and salt. Mix on low speed just until the white streaks of flour disappear—be careful not to overmix!
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Fold in the berries very gently using a spatula. Make sure the blueberries are tossed in a tablespoon of flour first; this “coats” them so they stay suspended in the batter rather than sinking to the bottom.
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Bake to perfection after pouring the batter evenly into the prepared pans. The batter will be quite thick, so use a spatula to smooth the tops. Bake for approximately 50 minutes.
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Test for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.
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Cool and serve by removing the pans from the oven. Let the bread sit in the pans for about 10 minutes before transferring to a wire rack to cool completely before slicing.
You Must Know
Technique Alert: The batter for this bread is exceptionally thick—this is intentional! Do not add extra liquid, as the moisture from the cream cheese and blueberries will balance it out during the bake. Additionally, always toss your fresh berries in a little flour to prevent a “purple mess” or sunken fruit at the bottom of your loaf.
Storage Tips
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Fridge: Store in an airtight container for up to 5 days. The cream cheese content makes this bread even better when slightly chilled.
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Reheating: If you prefer it warm, a quick 15-second zap in the microwave or a light toast in a toaster oven works wonders.
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Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap, then a layer of aluminum foil. It stays fresh in the freezer for up to 3 months.
Ingredient Substitutions
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Berries: If you don’t have fresh blueberries, you can use frozen. Do not thaw them first, or they will bleed color into the batter.
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Flour: For a gluten-free version, a 1:1 gluten-free baking flour blend works well.
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Sugar: You can substitute granulated sugar with coconut sugar for a more caramel-like undertone.
Serving Suggestions
This bread is stunning on its own, but you can elevate it by:
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Serving it warm with a smear of salted butter.
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Drizzling a simple lemon glaze (powdered sugar + lemon juice) over the top.
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Pairing a slice with a dollop of Greek yogurt and extra fresh berries.
Cultural and Historical Context
Quick breads like this one became popular in American kitchens during the 18th century after the discovery of pearl ash (a precursor to baking powder). The addition of cream cheese is a more modern American twist, likely evolving from the popularity of cheesecake and pound cake crossovers in the mid-20th century.
Seasonal Adaptations
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Spring/Summer: Use fresh, local berries at their peak sweetness.
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Fall: Swap blueberries for chopped cranberries and add a teaspoon of orange zest.
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Winter: Use frozen berries and add a dash of cinnamon or nutmeg for warmth.
Perfect Occasions
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Mother’s Day Brunch: It’s elegant and easy to slice for a crowd.
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Weekend Meal Prep: Bake it on Sunday to have snacks ready for the whole week.
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Holiday Gifting: Wrap a mini-loaf in parchment paper and twine for a thoughtful homemade gift.
Freezer Meal Conversion
To prep this as a freezer meal, you can bake the loaves fully, let them cool completely, and wrap them as directed in the storage section. To serve, thaw overnight in the refrigerator and bring to room temperature or warm briefly before enjoying.
Pro Tips
Room Temperature is Key: Ensure your butter, cream cheese, and eggs are all at room temperature. This prevents the batter from curdling and ensures a silky texture.
Don’t Overmix: Once you add the flour, mix only until combined. Overmixing develops gluten, which can make the bread tough instead of tender.
The Toothpick Test: Since every oven is different, start checking at 45 minutes to avoid over-baking.
FAQs About Recipes
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Can I make these as muffins? Yes! Fill muffin liners 3/4 full and bake at 350°F for 20-25 minutes.
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Why did my blueberries sink? This usually happens if the berries weren’t tossed in flour or if the batter was overmixed and became too thin.
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Can I reduce the sugar? You can reduce it to 1/2 cup, though the texture may be slightly denser and less “cake-like.”
Blueberry Cream Cheese Bread
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F and grease two 9x5 loaf pans.
- In a large bowl, cream together the butter, cream cheese, and sugar using a mixer until smooth.
- Mix in the vanilla extract and add eggs one at a time.
- Gradually stir in the flour, baking powder, and salt until just combined.
- Carefully fold in the fresh blueberries by hand.
- Pour the thick batter into the prepared pans evenly.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly in the pan before removing and slicing.
Video
Notes
