Blueberry Cream Cheese Bread

A moist quick bread enriched with creamy cheese and studded with fresh blueberries, perfect for brunch or a cozy snack.

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast, Brunch, Snack

Cuisine American

Servings 8 slices

Ingredients

Wet Ingredients

1/2 cup cream cheese, softened Full-fat gives best flavor
1/4 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon alcohol-free vanilla extract
1/4 cup milk Whole milk preferred; buttermilk adds tang

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh blueberries Can substitute half frozen; do not thaw to avoid bleeding

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a mixing bowl, beat the softened cream cheese, sugar, and softened butter until smooth and creamy.
Add the eggs one at a time, then stir in the vanilla until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet in three additions, alternating with the milk. Mix just until combined — small lumps are okay.
Gently fold in the blueberries with a spatula, taking care not to crush them.

Baking

Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or an offset spatula.
Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a dairy-free version, use vegan cream cheese and plant-based milk. If using frozen blueberries, toss them in a tablespoon of flour to help suspend them in the batter. Can be made ahead and batter stored in the fridge for up to 24 hours.

Keyword Blueberry Bread, Cream Cheese Bread, Dessert, Easy Recipe, Quick Bread