Name: Cream Cheese Blueberry Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1 cup fresh or frozen blueberries (if frozen, do not thaw); 8 oz cream cheese, softened; 1/4 cup granulated sugar (for filling); 1 large egg (for filling); 1 tsp vanilla extract (for filling)

Moist, tender, and filled with juicy blueberries, this Cream Cheese Blueberry Bread is one of those bakes I turn to when I want something comforting, a little indulgent, and easy to make. Swirls of creamy cheesecake-like filling run through the middle of a soft, fruity loaf—ideal for breakfast, an afternoon treat, or a sweet way to end the day.

Why You’ll Love This Recipe

I love how this blueberry bread combines the richness of a cream cheese layer with the brightness of fresh or frozen blueberries. The contrast between the buttery crumb and tangy filling is just perfect. It’s not overly sweet, and it works beautifully for brunch, snacks, or dessert. Best of all, it’s made with simple pantry staples and comes together without fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.

In a large bowl, I cream together the butter and sugar until it’s light and fluffy.

I beat in the eggs one at a time, then stir in the vanilla and sour cream.

In a separate bowl, I whisk together the flour, baking powder, and salt. I gently mix this into the wet ingredients until just combined.

I fold in the blueberries carefully so they don’t burst.

For the cream cheese filling, I beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.

I pour half the bread batter into the pan, spread the cream cheese mixture over it, and top it with the remaining batter.

I bake it for 55–65 minutes, tenting the top with foil halfway through if it browns too fast.

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

Servings and timing

Servings: 10 slices

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Calories: Approximately 325 kcal per slice

Variations

I like swapping blueberries for raspberries or chopped strawberries when I want a change.

For extra crunch, I sometimes sprinkle sliced almonds or coarse sugar on top before baking.

Lemon zest added to the batter or filling gives a nice citrus twist that brightens the flavor.

A touch of cinnamon or nutmeg in the dry mix adds warmth, especially in cooler months.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 4 days.

To reheat, I warm a slice in the microwave for about 10–15 seconds—it brings back the softness and makes the cream cheese layer extra creamy.

This bread also freezes well. I wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or microwave gently from frozen.

Related Recipes:

Blueberry Bread with Lemon Glaze

FAQs

How do I prevent the blueberries from sinking to the bottom?

I toss them in a little flour before folding them into the batter—it helps them stay suspended as the bread bakes.

Can I use low-fat cream cheese?

Yes, but I find full-fat cream cheese gives the best texture and richness. Low-fat works, but the filling might be a bit thinner.

What if I don’t have sour cream?

Greek yogurt is a great substitute. I’ve used it with great results and barely notice the difference.

Can I make this recipe gluten-free?

Absolutely—I swap the all-purpose flour with a good 1:1 gluten-free baking blend and keep everything else the same.

Why is my bread browning too quickly on top?

Ovens can vary, so I always check around the 30-minute mark. If the top is browning fast, I tent it with foil to keep it from overbaking before the center is done.

Conclusion

This Cream Cheese Blueberry Bread is the kind of recipe I come back to again and again. It’s easy, delicious, and hits the sweet spot between indulgent and everyday baking. Whether I make it for a cozy morning or share it with friends over coffee, it never lasts long. Give it a try—I think you’ll love it as much as I do.

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