Blueberry Cream Cheese Bread is a quick and simple recipe that comes together in no time! Moist and flavor packed with juicy, plump, fresh blueberries throughout! This easy Blueberry Bread pairs perfectly with your morning coffee, or as an anytime snack!
Years ago, when my family lived up in Seattle, we would all go to the local pick farm and pick fresh strawberries, blueberries, and blackberries. In fact, it became a yearly tradition the kids would eagerly look forward to.
I’m pretty sure they ate more berries then actually made it into the baskets, but nonetheless, fun memories were made.
One of our favorite ways to use up some fresh blueberries was to make our family favorite blueberry bread. Not only was the bread incredibly simple to prepare, but it was pretty darn fail proof, and the kids helped make it!
Over the years, I played around with the recipe a bit to see what fun variations I could come up with. Some were complete fails, whereas others were huge successes.
Our go to blueberry bread recipe eventually evolved into this cream cheese version and although you can’t go wrong with either recipe, I love the added moistness the cream cheese brings to this recipe.
Fresh from the oven or warmed up with a bit of butter on top, this bread is perfect to enjoy anytime! Pair with your morning coffee as a breakfast treat or have a cold glass of milk and slice for a snack in the afternoon!
Ingredients Needed for Blueberry Cream Cheese Bread
Butter- you’ll want to use unsalted butter for this as you will be adding salt to this recipe already. Allow it to soften a bit so it’s easier to cream together.
Cream Cheese- plain cream cheese, softened
Sugar- adds just the right amount of sweetness to this recipe
Vanilla Extract- don’t skip this as it adds such great flavor
Eggs
Flour- all purpose
Baking Powder
Salt
Blueberries- fresh is best, toss with about 1 tablespoon flour to prevent the berries from sinking as the bread bakes
How to make this bread
Preheat and prepare pans: 350 degrees and grease (2) 9×5 loaf pans or 5-6 mini loaf pans
Mix Ingredients: in a large bowl, cream together the butter, cream cheese, and sugar. Once combined, add in the vanilla and eggs. Slowly pour in the flour, baking powder, and salt. Carefully fold in the berries. Once all is combined, spread batter evenly into two, greased 9×5 loaf pans.
Bake: place pans into oven and bake for about 50 minutes. Remove from oven when toothpick comes out clean once inserted in center of bread. Allow to cool a bit and serve!
Tips for the ULTIMATE Blueberry Cream Cheese Bread
Make sure your baking powder is fresh. I have had several recipes fall flat and not have the same rise when using baking powder (or even soda) that was several months old.
Toss your blueberries with 1 tablespoon flour to prevent the berries from falling to the bottom of your bread.
If using an electric mixer to combine ingredients, switch to a wooden spoon or spatula to fold the berries in. You don’t want to risk breaking the berries open and having purple batter.
This recipe is perfect for full size loaves, mini loaves, and even muffins. Just change up the cook time depending on which pan you use.
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