Blueberry Cream Cheese Bread Recipe: Bakery-Quality Results at Home

There’s something magical about the perfect slice of blueberry cream cheese bread – that delicate balance between the tangy richness of cream cheese, the sweet bursts of blueberries, and the tender, moist crumb of homemade quick bread. This isn’t just any blueberry cream cheese bread recipe; it’s the result of countless test batches to perfect our unique no-sink blueberry distribution technique and foolproof cream cheese swirl method. Whether you’re a seasoned baker or a novice in the kitchen, this recipe delivers consistently impressive results that will have everyone asking for seconds.

Why You’ll Love This Blueberry Cream Cheese Bread

• Incredibly moist texture that stays fresh for days
• Perfect cream cheese swirl that creates beautiful marbling throughout
• Bursting with blueberries in every bite, no sinking to the bottom!
• Straightforward instructions even beginners can follow with confidence
• Customizable options including an optional bakery-style streusel topping
• Proven crowd-pleaser for brunches, gifting, or everyday enjoyment

Ingredients

For the Bread:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened – quality matters for flavor
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature – important for proper emulsification
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk or sour cream – adds exceptional moisture
• 1 1/2 cups (225g) fresh or frozen blueberries – see notes for frozen berry tips
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Cream Cheese Filling:

• 8 oz (226g) full-fat block cream cheese, softened – do not substitute with spreadable varieties
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon lemon zest (optional but recommended for enhanced flavor)
• 1/2 teaspoon vanilla extract

For the Optional Streusel Topping:

• 1/4 cup (50g) brown sugar, packed
• 1/4 cup (30g) all-purpose flour
• 3 tablespoons (42g) cold butter, cubed
• 1/2 teaspoon ground cinnamon
• 1/4 cup (30g) chopped pecans or walnuts (optional)

Necessary Equipment

• 9×5-inch loaf pan
• Parchment paper
• Stand mixer or hand mixer
• Large mixing bowls
• Rubber spatula
• Wire cooling rack
• Toothpick or cake tester

Step-by-Step Instructions

Preparation

1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
2. Ensure all refrigerated ingredients (eggs, cream cheese, butter) have come to room temperature for at least 30 minutes.
3. In a small bowl, toss blueberries with 1 tablespoon of flour until lightly coated. This helps prevent them from sinking during baking.

Make the Cream Cheese Filling

4. In a medium bowl, beat the softened cream cheese until smooth and lump-free.
5. Add 1/4 cup sugar, egg, lemon zest (if using), and vanilla extract. Beat until completely smooth and set aside.

Prepare the Bread Batter

6. In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt.
7. In a large bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy, about 2-3 minutes.
8. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
9. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk or sour cream, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Mix just until combined – overmixing will result in tough bread.
10. Very gently fold in the flour-coated blueberries using a rubber spatula. The batter will be thick.

If Making Streusel Topping

11. In a small bowl, combine brown sugar, flour, and cinnamon.
12. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
13. Stir in chopped nuts if using and set aside.

Assemble and Bake

14. Pour half the bread batter into the prepared loaf pan, spreading it evenly.
15. Spoon half of the cream cheese mixture in dollops over the batter.
16. Add remaining bread batter, then top with remaining cream cheese mixture.

Mastering the Cream Cheese Swirl

17. Use a butter knife to create swirls by inserting it into the batter vertically and making figure-eight motions throughout the pan. Don’t overmix; 5-7 swirling motions are usually sufficient.
18. If using streusel, sprinkle it evenly over the top of the batter.
19. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter).
20. If the bread is browning too quickly, tent with aluminum foil after about 30-35 minutes.
21. Cool in the pan for 20 minutes, then use the parchment paper overhang to lift the bread out. Cool completely on a wire rack before slicing.

Pro Tips for Perfect Blueberry Cream Cheese Bread

Measuring Flour Correctly

The number one mistake bakers make is using too much flour. Fluff your flour with a spoon, then spoon it into your measuring cup and level off with a knife. Never scoop directly with the measuring cup, which compacts the flour and can lead to dry bread.

Don’t Overmix the Batter

Mix just until ingredients are combined. Overmixing develops gluten, resulting in a tough, dense bread rather than a tender crumb.

Preventing Blueberries from Sinking

Besides coating them in flour, another trick is to reserve about 1/4 cup of your blueberries and add them to the top of the batter just before baking. They’ll naturally sink slightly during baking but won’t all end up at the bottom.

Achieving Room Temperature Ingredients Quickly

If you forgot to set out ingredients ahead of time, place eggs in warm (not hot) water for 5-10 minutes. Cut cream cheese into cubes to speed up softening, or microwave in very short bursts at low power.

Testing for Doneness

The toothpick test works, but for absolute certainty, an instant-read thermometer should register 190-200°F when inserted into the center. This is especially helpful since the cream cheese filling can sometimes make the toothpick test less reliable.

Cooling Properly Before Slicing

This step is critical! The bread needs to set and the flavors need to develop. Wait at least 1 hour before slicing for the best texture and taste.

Variations & Substitutions

• Lemon Blueberry Cream Cheese Bread: Add 1 tablespoon of lemon juice to the batter and increase the lemon zest to 1 tablespoon total.
• Mixed Berry Version: Replace half the blueberries with raspberries or blackberries.
• Nutty Twist: Add 1/2 cup chopped walnuts or pecans to the batter for added texture.
• Glaze Option: Skip the streusel and instead drizzle cooled bread with a simple glaze made from 1 cup powdered sugar and 2 tablespoons milk or lemon juice.
• Gluten-Free Option: While you can substitute a 1:1 gluten-free flour blend, note that the texture may be slightly different, and you might need to add an extra egg for binding.

Storage Instructions

Room Temperature

Store in an airtight container for up to 2 days. The cream cheese filling means this bread should not sit out longer than that.

Refrigerator

For longer storage, refrigerate in an airtight container for up to 5 days. Let come to room temperature before serving for the best flavor and texture.

Freezing

This bread freezes beautifully! Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving, or warm individual slices from frozen in the microwave for 20-30 seconds.

Frequently Asked Questions

Can I use frozen blueberries directly?

Yes! Don’t thaw them first, as this will cause them to release too much juice and potentially turn your batter purple. Add them frozen, but toss them in flour just as you would fresh berries.

Do I need an electric mixer?

While a mixer makes the process easier, you can make this recipe by hand. Just ensure your butter and cream cheese are very soft, and be prepared for some arm workout when creaming the butter and sugar!

Why did my cream cheese sink?

This usually happens if the cream cheese mixture is too thin. Make sure you’re using block cream cheese (not spreadable) and that your egg isn’t too large. If it’s still an issue, try chilling the cream cheese mixture for 15 minutes before layering.

Can I make muffins instead of a loaf?

Absolutely! This recipe will make approximately 12-14 standard muffins. Reduce baking time to 20-25 minutes and check for doneness with a toothpick.

Can I reduce the sugar?

You can reduce the sugar in the bread portion by up to 25% without dramatically affecting the texture. However, I don’t recommend reducing the sugar in the cream cheese filling as it helps achieve the proper consistency.

Ready to Bake the Best Blueberry Cream Cheese Bread?

This recipe delivers a perfect balance of tangy cream cheese swirl and sweet, juicy blueberries in every bite of moist, tender bread. With our detailed instructions and pro tips, you’re set up for success whether you’re a baking novice or seasoned pro.

We’d love to see your results! Take a photo of your blueberry cream cheese bread creation and share it on social media with the hashtag