Blueberry Cream Cheese Bread Recipe: Sweet and Creamy

This Blueberry Cream Cheese Bread is soft, moist, and filled with juicy blueberries and a rich, sweet cream cheese swirl. With a tender crumb and bursts of berry flavor, it’s the perfect breakfast treat, afternoon snack, or sweet ending to any meal.

Why You’ll Love This Recipe

I love how this bread is both comforting and elegant at the same time. The sweet cream cheese layer adds a creamy richness that perfectly balances the brightness of the blueberries. It’s easy to make with everyday ingredients and looks beautiful when sliced, with that creamy swirl running through the center.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread batter:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Vanilla extract

• Vegetable oil or melted butter

• Milk or buttermilk

• Fresh or frozen blueberries (tossed in a bit of flour)

For the cream cheese filling:

• Cream cheese (softened)

• Granulated sugar

• Egg yolk

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. In a medium bowl, I whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, I beat the eggs with sugar, then add the oil, milk, and vanilla. I stir in the dry ingredients until just combined.

4. I gently fold in the blueberries that have been tossed in a little flour to prevent sinking.

5. In a separate bowl, I mix the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

6. I pour half of the batter into the loaf pan, spread the cream cheese filling evenly over it, and top with the remaining batter.

7. I use a knife to gently swirl the batter and cream cheese together for a marbled effect (optional).

8. I bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.

9. I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, serving about 8–10 slices. It takes 15 minutes to prep and 55–65 minutes to bake, so I usually set aside about 1 hour and 20 minutes total.

Variations

Sometimes I swap the blueberries for raspberries or chopped strawberries. If I want extra crunch, I sprinkle coarse sugar or sliced almonds over the top before baking. For a citrus twist, I add lemon zest to both the batter and the cream cheese mixture.

storage/reheating

I store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5. To reheat, I microwave individual slices for about 10–15 seconds or toast them lightly. The bread also freezes well—just wrap it tightly and thaw at room temperature before serving.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often—no need to thaw. I toss them in flour and gently fold them in to avoid streaking.

How do I keep the cream cheese layer from sinking?

I layer the cream cheese mixture between two portions of batter and avoid overmixing. It helps create a distinct ribbon or swirl.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and the texture stays soft and moist.

What’s the best way to avoid dry bread?

I measure the flour accurately, don’t overmix the batter, and keep an eye on baking time. Slightly underbaking and letting it rest helps lock in moisture.

Can I make this into muffins?

Absolutely! I divide the batter and filling into muffin tins and bake for 18–22 minutes. It makes a great grab-and-go version.

Conclusion

Blueberry Cream Cheese Bread is a delicious, bakery-style loaf that’s easy to make at home. With its sweet, creamy center and bursts of fresh blueberries, every slice is soft, flavorful, and satisfying. Whether I’m serving it for breakfast, dessert, or just because, this bread never lasts long on my counter.