Blueberry Cream Cheese Bread a soft and moist quick bread bursting with fresh blueberries and a creamy cheesecake-like swirl, this recipe is perfect for breakfast, brunch, or dessert. It combines the sweetness of blueberries with a luscious cream cheese layer, offering a balance of flavors and textures in every bite.
Why You’ll Love This Recipe
Versatile and delicious: Enjoy it as a breakfast treat, a midday snack, or a satisfying dessert.
Easy to make: This straightforward recipe requires no special equipment, and the steps are simple to follow.
Moist and flavorful: Buttermilk keeps the bread tender, while fresh blueberries and the cream cheese swirl add layers of flavor.
Customizable: Swap in other berries or add a streusel topping for a personalized touch.
Perfect make-ahead option: It stores beautifully, making it great for busy mornings or hosting guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bread:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Directions
Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Make the Cream Cheese Swirl: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
Prepare the Bread Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk the granulated sugar, brown sugar, oil, eggs, vanilla extract, and buttermilk until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the blueberries.
Assemble the Bread:
Pour half of the bread batter into the prepared loaf pan.
Spoon the cream cheese mixture over the batter and spread it evenly.
Pour the remaining batter on top, spreading it carefully to cover the cream cheese layer.
Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with foil during the last 10-15 minutes of baking.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories per serving: 290 kcal
Variations
Berry Swap: Substitute the blueberries with raspberries, blackberries, or a mix of berries.
Add Zest: Incorporate lemon or orange zest into the batter for a citrusy twist.
Nutty Addition: Add chopped walnuts or pecans to the batter for extra texture.
Cinnamon Touch: Sprinkle cinnamon-sugar over the top before baking for a caramelized crust.
Mini Loaves: Divide the batter into smaller loaf pans and reduce the baking time to approximately 35-40 minutes.
Storage/Reheating
Storage: Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap individual slices or the entire loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.
Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-10 minutes for that freshly baked texture.
Related Recipes:
- Blueberry Bread with Lemon Glaze
- Elegant White Chocolate Blueberry Swirl Cheesecake
- Lemon Blueberry Cookies
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter, as this prevents them from bleeding into the bread.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking mix for best results.
How do I prevent the cream cheese layer from sinking?
Ensure the cream cheese mixture is thick and spread it gently over the first layer of batter without pressing.
What can I use instead of buttermilk?
You can make a substitute by combining 3/4 cup milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Why is my bread dense or undercooked?
Overmixing the batter or not baking it long enough can result in dense or undercooked bread. Be sure to mix gently and check doneness with a toothpick.
Conclusion
This blueberry cream cheese bread is a delightful treat that’s as easy to make as it is to enjoy. With its moist texture, bursts of blueberry sweetness, and creamy swirl, it’s sure to become a favorite in your recipe collection. Whether you serve it fresh out of the oven or save a slice for later, it’s a guaranteed crowd-pleaser.
📖 Recipe:
Print
Blueberry Cream Cheese Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Soft, moist, and bursting with fresh blueberries, this Blueberry Cream Cheese Bread features a creamy cheesecake-like swirl that makes it irresistible. Perfect for breakfast, brunch, or dessert, this easy quick bread is packed with flavor and texture.
Ingredients
For the Bread:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Prepare Cream Cheese Swirl: Beat cream cheese, sugar, egg, and vanilla until creamy; set aside.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk sugars, oil, eggs, vanilla, and buttermilk. Add wet ingredients to dry ingredients, mixing until just combined.
- Add Blueberries: Gently fold blueberries into the batter.
- Layer Batter and Swirl: Pour half the batter into the loaf pan, spread cream cheese mixture evenly over, and top with the remaining batter.
- Bake: Bake for 55-65 minutes. Cover with foil during the last 10-15 minutes if browning too quickly. Check doneness with a toothpick.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
Use frozen blueberries directly from the freezer to prevent bleeding.
Substitute buttermilk with 3/4 cup milk and 1 tbsp vinegar or lemon juice, letting it sit for 5 minutes.
To prevent a dense texture, mix gently and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 290 kcal
