Name: Blueberry Cream Cheese Bread
Prep time: 15 min
Cook time: PT-491687H26M25S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream; 1 cup fresh or frozen blueberries (if frozen, do not thaw); 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 egg; ½ tsp vanilla extract

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Moist, tender, and loaded with juicy blueberries, this Blueberry Cream Cheese Bread is the kind of loaf I turn to when I want something sweet and comforting. A rich cream cheese swirl runs through the center, making each bite extra luscious. Whether it's breakfast, an afternoon coffee break, or a late-night snack, this quick bread hits the spot.

Blueberry Cream Cheese Bread

Ingredients

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

For the bread:

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

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

Cream Cheese Layer:

8 oz cream cheese, softened

¼ cup granulated sugar

1 egg

½ teaspoon vanilla extract

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9x5-inch loaf pan. I also line it with parchment paper for easy removal.

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

In a larger bowl, I cream the butter and sugar until it’s light and fluffy. Then I beat in the eggs one at a time and add vanilla.

I stir in the sour cream, then gently mix in the dry ingredients. Once combined, I fold in the blueberries carefully to avoid breaking them.

In another bowl, I beat the cream cheese, sugar, egg, and vanilla until smooth.

I pour half the bread batter into the loaf pan, then spoon the cream cheese layer over it. I top it with the remaining batter and swirl everything lightly with a knife.

I bake the loaf for 55–65 minutes, covering it with foil after 40 minutes if the top gets too brown. I check for doneness with a toothpick—it should come out clean.

After baking, I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Prep time: 15 minutes

Bake time: 55–65 minutes

Total time: 1 hour 15 minutes

Servings: 10 slices

Calories per slice: 310 kcal

Variations

I sometimes add lemon zest to the batter for a fresh citrus twist.

A handful of chopped walnuts or pecans gives a satisfying crunch.

If I’m out of sour cream, Greek yogurt works great as a substitute.

For a festive look, I like sprinkling coarse sugar or a few extra blueberries on top before baking.

Storage/Reheating

Once cooled, I wrap the bread tightly in plastic wrap or foil and keep it at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. It also freezes beautifully—I slice and wrap individual pieces so I can defrost just what I need. To reheat, I warm a slice in the microwave for about 15 seconds.

FAQs

How do I keep the cream cheese layer from sinking?

I make sure to spread the batter evenly and gently swirl the cream cheese layer—it helps it stay nicely in place while baking.

Can I use frozen blueberries?

Yes, I use them often. I don’t thaw them before adding to the batter so they don’t bleed too much color.

Why did my bread turn out dry?

Overbaking can dry it out. I check doneness at 55 minutes and cover the top with foil if it starts to brown too quickly.

Can I make this into muffins?

Absolutely. I divide the batter and cream cheese mixture into a muffin tin and bake for about 20–25 minutes.

Can I make this gluten-free?

Yes, I’ve swapped the all-purpose flour with a gluten-free blend with good results. I just make sure the mix includes xanthan gum or add it myself.

Conclusion

This Blueberry Cream Cheese Bread is one of those recipes I come back to again and again. It’s easy to make, always turns out moist and flavorful, and the cream cheese swirl adds something special. Whether I'm baking for family, guests, or just myself, it’s always a hit.

📖 Recipe:

Blueberry Cream Cheese Bread

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

Moist and tender Blueberry Cream Cheese Bread swirled with a rich, tangy cream cheese layer. Perfect for breakfast, a snack, or dessert, this bakery-style quick bread is packed with juicy blueberries and comforting flavor.

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Stir in the sour cream, then add the dry ingredients and mix until just combined.
Gently fold in the blueberries without breaking them.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth to create the cream cheese layer.
Pour half the bread batter into the prepared pan, then spread the cream cheese mixture on top.
Top with the remaining batter and gently swirl with a knife.
Bake for 55–65 minutes, covering with foil after 40 minutes if the top browns too quickly.
Check for doneness with a toothpick—it should come out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.