Blueberry Cream Cheese Bread
This Blueberry Cream Cheese Bread is exactly that dream come true – a delightful twist on classic blueberry bread that will have everyone asking for seconds.
Quick breads have long been a staple of home baking, especially across North America, where they’re cherished for their simplicity and comforting flavors. The combination of sweet blueberries and tangy cream cheese creates a universally beloved flavor profile that appeals to bakers and breakfast lovers everywhere. Best of all, this recipe follows the easy quick bread method – no yeast, no kneading, just a perfectly moist, flavorful loaf perfect for breakfast, snack time, or dessert.
Why This Blueberry Cream Cheese Bread Is a Must-Bake
- Incredibly Moist & Tender Crumb – The cream cheese adds richness and moisture that lasts for days
- Beautiful Cream Cheese Swirl – Ribbons of tangy cream cheese contrast perfectly with the sweet bread
- Bursting with Juicy Blueberries – Every bite delivers pops of berry goodness
- Simple Quick Bread Method – No special equipment or techniques required
- Perfect Balance of Sweet & Tangy – The cream cheese swirl provides the ideal counterpoint to the sweet blueberry-studded batter
The magic of this blueberry cream cheese bread lies in how the cream cheese contributes both moisture and richness while its subtle tang beautifully complements the sweet berries and tender bread. Even novice bakers can achieve bakery-worthy results with this foolproof recipe.
Blueberry Cream Cheese Bread Recipe Overview
Baking Time and Nutritioni Facts
12 Slices
20 Minutes
60 Minutes
320 Kcal
1 Hour
2.5 Hours
16g
5g
24g
Easy
Equipment Needed
Blueberry Cream Cheese Bread Ingredients
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Key Ingredients
- For the Blueberry Bread Batter:
2 cups (250g) all-purpose flour, plus 1 tablespoon for coating berries
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (113g) unsalted butter, melted and slightly cooled
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (120ml) buttermilk, room temperature
2 cups (280g) fresh blueberries (or frozen, do NOT thaw)
1 tablespoon lemon zest (optional, but recommended)
- For the Cream Cheese Swirl:
8 oz (226g) full-fat block cream cheese, fully softened to room temperature
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Important Notes About Ingredients:
The cream cheese must be full-fat block cream cheese (not the spreadable kind in tubs) and completely softened to room temperature for a smooth, creamy swirl. Cold cream cheese will leave lumps and won’t create those beautiful ribbons throughout your bread.
For the blueberries, both fresh and frozen work beautifully. If using frozen, do NOT thaw them first – add them directly to the batter while still frozen. This prevents the berries from bleeding color throughout your bread. Regardless of whether you use fresh or frozen, tossing the berries in a tablespoon of flour from the recipe helps prevent them from sinking to the bottom during baking.
I recommend buttermilk for the best flavor and tenderness, but you can substitute regular milk or even plain yogurt thinned with a little milk if needed.
How To Make Blueberry Cream Cheese Bread
Mixing the Bread Batter
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides to form a sling, then spray lightly with non-stick spray.
- Prepare the dry ingredients. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- Mix the wet ingredients. In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract and lemon zest (if using).
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Using a rubber spatula, fold very gently just until combined. The batter will be thick, and some small lumps are perfectly fine – overmixing will lead to a tough bread.
- Prepare the blueberries. In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated.
- Fold in the blueberries. Using the rubber spatula, very gently fold the flour-coated blueberries into the batter, taking care not to crush the berries or overmix the batter.
Preparing the Cream Cheese Swirl
Instructions
- Beat the cream cheese. In a medium bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 1 minute.
- Add remaining ingredients. Add the sugar, egg, and vanilla to the cream cheese. Beat until smooth and well combined. The mixture should be thick but slightly fluid, with no lumps of cream cheese remaining.
Assembly and Swirling
Instructions
- Create layers in the pan. Spoon half of the blueberry batter into the prepared loaf pan, spreading it evenly with the spatula.
- Add first cream cheese layer. Dollop half of the cream cheese mixture on top of the batter in large spoonfuls.
- Add remaining batter. Carefully spread the remaining blueberry batter on top of the cream cheese layer.
- Top with remaining cream cheese. Dollop the remaining cream cheese mixture on top of the batter.
- Create the swirl effect. Using a knife or thin spatula, gently swirl the batter and cream cheese together using a figure-8 or S pattern. Don’t overdo it – just 2-3 passes through the batter creates the best swirl effect. Too much swirling will mix the components together rather than creating distinct swirls.
Baking to Perfection
Instructions
- Bake the bread. Place the loaf pan in the preheated oven and bake for 60-70 minutes. The bread takes time to bake completely due to the moisture from the blueberries and cream cheese.
- Monitor for proper browning. After about 45 minutes, check the bread. If the top is browning too quickly, loosely tent the pan with aluminum foil for the remainder of the baking time.
- Test for doneness. The bread is done when a toothpick inserted into the center (avoiding large cream cheese pockets) comes out clean or with a few moist crumbs, but no wet batter. The top should be golden brown and feel set when lightly touched.
- Cool properly. Allow the bread to cool in the pan for 15 minutes, then use the parchment paper sling to lift it out onto a wire rack to cool completely before slicing – at least 1 hour. This cooling time is essential for the structure to set properly.
Patissier’s Pro Tips for a Flawless Loaf
- Cream Cheese Success: For the smoothest swirl, ensure your cream cheese is truly room temperature. Speed up the process by cutting it into cubes and letting it sit out for at least an hour before baking.
- Perfect Blueberry Distribution: Beyond coating with flour, add half your berries to the batter, then gently fold in the remaining half. This double-addition technique helps distribute them more evenly.
- Swirling Technique: Less is more! Over-swirling leads to a muddled appearance rather than distinct, beautiful ribbons of cream cheese. A few gentle passes with your knife is all you need.
- Preventing Undercooked Centers: This moisture-rich bread needs proper baking time. If your toothpick comes out with wet batter but the top is browning, tent with foil and continue baking. Trust the toothpick test more than the timer.
- Slicing Clean: For picture-perfect slices, use a serrated knife and clean it between cuts. For the neatest slices, refrigerate the completely cooled bread for an hour before cutting.
The Perfect Texture & Flavor
When you finally slice into your Blueberry Cream Cheese Swirl Bread, you’ll be rewarded with a tender, moist crumb studded with juicy bursts of blueberry goodness. Each bite delivers the perfect balance of sweet bread, tangy cream cheese swirls, and the bright pop of berries. The contrast between the smooth, rich cream cheese and the fruity blueberries creates a flavor combination that’s simply irresistible.
Tasty Variations
- Lemon Lover’s Version: Add an additional tablespoon of lemon zest to the batter and a teaspoon to the cream cheese mixture for a bright, citrusy flavor that pairs beautifully with blueberries.
- Mixed Berry Delight: Substitute half the blueberries with raspberries or blackberries for a colorful twist.
- Streusel-Topped: Before baking, sprinkle the top with a simple streusel made from ¼ cup each flour and sugar combined with 2 tablespoons cold butter for a crunchy, sweet topping.
- Vanilla Glaze: After cooling completely, drizzle with a simple glaze made from 1 cup powdered sugar mixed with 1-2 tablespoons milk and ½ teaspoon vanilla extract.
Storing Your Blueberry Cream Cheese Bread
Due to the cream cheese swirl, this bread should be refrigerated after the first day. Wrap it tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, allow slices to come to room temperature before serving, or gently warm individual slices in the microwave for 10-15 seconds.
This blueberry cream cheese bread freezes beautifully! Wrap the completely cooled loaf (or individual slices) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQs About Blueberry Cream Cheese Bread
Q: Why did all my blueberries sink to the bottom?
A: Make sure you’ve coated them in flour before folding into the batter. Also, your batter might be too thin – ensure you’re measuring flour correctly and not overmixing which can thin the batter.
Q: Why is the center of my bread still gooey when the outside is brown?
A: This moisture-rich bread needs adequate baking time. Always tent with foil if the top browns too quickly, and remember that oven temperatures vary. A slightly longer bake at a slightly lower temperature might help.
Q: Can I use low-fat cream cheese?
A: While possible, full-fat cream cheese provides the best texture and richness. Low-fat versions contain more moisture and may make your swirl runnier and less distinct.
Q: Can I make this recipe into muffins?
A: Absolutely! Fill muffin cups about ⅔ full, dollop cream cheese on top, swirl, and bake at the same temperature for approximately 20-25 minutes, or until a toothpick comes out clean.
Q: My cream cheese swirl disappeared! What happened?
A: You likely over-swirled the batter. Next time, use just 2-3 gentle passes with your knife for distinct swirls. Also ensure your cream cheese mixture is thick enough by making sure your egg and cream cheese are room temperature when mixing.
A Perfect Slice Any Time of Day
This Blueberry Cream Cheese Swirl Bread truly is a versatile treat that works for breakfast with coffee, an afternoon snack, or even as a light dessert topped with a scoop of vanilla ice cream. The tender crumb, juicy blueberries, and luscious cream cheese swirls create a quick bread that feels special enough for company but easy enough for everyday baking.
I hope you enjoy every slice of this delightful bread! Have you tried making quick breads with cream cheese swirls before? Let me know how this recipe turns out for you in the comments, and don’t forget to share your beautiful creations on Instagram with #BlueberrySwirls!
