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Loaf of Blueberry Cream Cheese Bread topped with fresh blueberries.

Blueberry Cream Cheese Bread

An easy, comforting blueberry cream cheese loaf packed with tender crumbs and sweet-tart berries.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the batter
  • 2 cups all-purpose flour Spoon into the cup and level off for accuracy
  • 1 cup granulated sugar For sweetness
  • 1 teaspoon baking powder For leavening
  • ½ teaspoon baking soda For leavening
  • ¼ teaspoon salt To enhance flavors
For the wet mix
  • ½ cup unsalted butter, softened Room temperature makes creaming easier
  • ½ cup cream cheese, softened Full-fat gives the best texture and flavor
  • 2 large eggs Room temperature if possible for better emulsion
  • ½ cup milk Whole milk yields the richest crumb; 2% is fine
  • 1 teaspoon vanilla extract For flavor
For the fruit
  • 1 cup fresh blueberries Fresh works best for texture; frozen can be used—don’t thaw

Method
 

Preheat and prepare
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line it with parchment.
Cream butter, cream cheese, and sugar
  1. In a large bowl, beat together the softened butter, softened cream cheese, and sugar until the mixture is smooth and creamy—about 2 to 3 minutes on medium speed.
Add the eggs and vanilla
  1. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Stir in milk
  1. Mix in the milk until the batter is smooth and slightly pourable.
Combine dry ingredients
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add dry to wet
  1. Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
Fold in the blueberries gently
  1. Carefully fold in the blueberries using a spatula.
Pour into the pan
  1. Pour the batter into the prepared loaf pan and smooth the top.
Bake until set
  1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and slice
  1. Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Store wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. For freezing, wrap tightly and store for up to 3 months.