If you’re looking for a breakfast that feels homemade, comforting, and full of fresh flavor, this Blueberry Cream Cheese Bread is the answer. This simple quick bread combines the tangy richness of cream cheese with juicy blueberries, creating a moist and tender loaf that’s perfect for mornings, snacks, or brunch gatherings.
Why You’ll Love This Blueberry Cream Cheese Bread
There’s something magical about the combination of blueberries and cream cheese. This bread is:
- Soft, moist, and buttery, thanks to the cream cheese base.
- Bursting with blueberries in every bite — fresh or frozen both work great.
- Easy to make — no mixer or fancy equipment needed.
- Perfect for any time of day, especially breakfast or brunch.
- Freezer-friendly — make it ahead for busy mornings.
Whether you enjoy it warm with butter or toasted with a drizzle of honey, this bread is pure comfort food.
Ingredients for Blueberry Cream Cheese Bread
Main Batter
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups fresh blueberries (tossed in 1 tablespoon flour)
Ingredient Notes & Substitutions
- Butter: You can use margarine or coconut oil for a dairy-free version.
- Cream Cheese: Low-fat or vegan cream cheese substitutes work just as well.
- Blueberries: Fresh are best, but frozen ones work too—just don’t thaw them before adding.
- Flour: A 1:1 gluten-free flour blend makes this recipe gluten-friendly.
- Sweetness: For a slightly healthier loaf, replace half the sugar with honey or maple syrup.
Step-by-Step Instructions
Step 1 – Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
Step 2 – Cream the Butter and Cream Cheese
In a large bowl, beat the softened butter, cream cheese, and sugar together until light and fluffy. This step gives the bread its rich, soft texture.
Step 3 – Add Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract. Beat just until incorporated.
Step 4 – Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture until just combined.
Step 5 – Fold in Blueberries
Gently toss the blueberries in a tablespoon of flour to prevent sinking, then fold them carefully into the batter using a spatula.
Step 6 – Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 7 – Cool and Serve
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Slice when fully cooled for clean, beautiful slices.
Pro Tips for Success
- Use room temperature ingredients — this ensures a smooth batter.
- Don’t overmix once you add flour; overmixing makes the bread dense.
- Toss berries in flour so they stay evenly distributed.
- Check doneness early — oven temperatures vary.
- Cool completely before slicing to avoid crumbling.
- Double the batch — this recipe freezes beautifully.
Flavor Variations
- Lemon Blueberry Cream Cheese Bread: Add 1 tablespoon lemon zest and 1 teaspoon lemon juice for brightness.
- Cinnamon Swirl Version: Swirl a teaspoon of cinnamon sugar through the batter before baking.
- Nutty Crunch: Sprinkle chopped walnuts or almonds on top before baking.
- Chocolate Chip Blueberry Bread: Add ½ cup white or dark chocolate chips.
- Mixed Berry Bread: Substitute half the blueberries with raspberries or blackberries.
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of honey.
- Pair with coffee, tea, or a smoothie for a perfect breakfast combo.
- Slice and pack in lunchboxes for a sweet snack.
- Top with whipped cream or yogurt for a brunch-worthy dessert.
Storage and Freezing Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 1 week.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reheat: Microwave slices for 15–20 seconds or toast lightly for a warm treat.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sodium | 140 mg |
FAQ About Blueberry Cream Cheese Bread
How do I keep my bread from getting soggy?
Let it cool completely before wrapping or storing. Moisture trapped in warm bread causes sogginess.
Can I make this into muffins instead?
Yes! Spoon the batter into a lined muffin pan and bake for 20–22 minutes at 350°F.
What if I don’t have cream cheese?
Substitute Greek yogurt or ricotta cheese for a similar creamy texture.
Can I use frozen blueberries?
Absolutely! Just add them straight from the freezer without thawing to prevent bleeding.
How do I make it gluten-free?
Use a 1:1 gluten-free baking blend and ensure your baking powder is gluten-free too.
Final Thoughts
This Simple Blueberry Cream Cheese Bread for Breakfast is everything a morning treat should be — soft, sweet, and full of fruity flavor. It’s easy enough for beginners, yet delicious enough to impress guests. Whether you bake it on a Sunday morning or prep it ahead for the week, every slice feels like homemade happiness.
Print
Simple Blueberry Cream Cheese Bread for Breakfast
- Total Time: 1 hour
- Yield: 1 loaf (12 servings) 1x
- Diet: Vegetarian
Description
Moist, rich, and packed with blueberries, this Blueberry Cream Cheese Bread is perfect for breakfast or brunch.
Ingredients
½ cup unsalted butter
8 oz cream cheese
1 cup sugar
2 eggs
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1½ cups blueberries
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5 loaf pan.
2. Cream butter, cream cheese, and sugar until fluffy.
3. Add eggs and vanilla, mixing well.
4. Combine dry ingredients and add gradually.
5. Fold in blueberries tossed in flour.
6. Pour into pan and bake 50–55 minutes.
7. Cool before slicing.
Notes
Use frozen blueberries if fresh aren’t available.
For a gluten-free loaf, use 1:1 gluten-free flour.
Store at room temperature for 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
