Indulge in the sweet, tangy delight of Blueberry Cream Cheese Bread, a perfect treat for breakfast or an afternoon snack. This moist loaf combines juicy blueberries with a rich cream cheese swirl, creating a burst of flavor in every bite. Easy to make and visually stunning, this blueberry breakfast loaf is a crowd-pleaser that pairs beautifully with your morning coffee or tea.
Why You’ll Love Blueberry Cream Cheese Bread
- Flavorful Combo: Tart blueberries meet creamy, tangy cream cheese.
- Moist and Fluffy: A tender crumb that stays soft for days.
- Easy to Make: Simple steps for a bakery-worthy loaf.
- Versatile: Ideal for breakfast, snacks, or dessert.
- Freezer-Friendly: Perfect for meal prep or gifting.
Ingredients for Blueberry Cream Cheese Bread
Here’s what you need for this blueberry breakfast loaf (makes one 9×5-inch loaf):
- Bread Batter:
- 1½ cups (180g) all-purpose flour
- 1 tsp (4g) baking powder
- ½ tsp (2g) baking soda
- ¼ tsp (1g) salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp (5ml) vanilla extract
- ⅓ cup (80ml) milk
- 1 cup (150g) fresh or frozen blueberries
- Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- ½ tsp (2.5ml) vanilla extract
Equipment
- 9×5-inch loaf pan
- Parchment paper or cooking spray
- Medium and large mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
Ingredient Tips
- Use fresh blueberries for vibrant flavor; if frozen, thaw and drain to avoid excess moisture.
- Room-temperature butter, eggs, and cream cheese ensure smooth blending.
- Toss frozen blueberries in 1 tsp flour to prevent sinking.
- Whole milk adds richness; almond or oat milk work for dairy-free options.
- Full-fat cream cheese yields the creamiest filling.
Directions for Blueberry Cream Cheese Bread
Let’s make this blueberry breakfast loaf—moist, creamy, and delicious!
Preheat and Prep
I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients
In a medium bowl, I whisk 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. I set this aside.
Cream Butter and Sugar
In a large bowl, I cream ½ cup butter and ¾ cup sugar with a mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients
I beat in 2 eggs, one at a time, then stir in 1 tsp vanilla extract.
Combine Batter
I alternate adding the dry ingredients and ⅓ cup milk to the wet mixture, starting and ending with dry ingredients. I mix until just combined to keep the batter light.
Fold in Blueberries
I gently fold in 1 cup blueberries, ensuring even distribution.
Make Cream Cheese Filling
In a separate bowl, I beat 8 oz cream cheese, ¼ cup sugar, 1 egg, and ½ tsp vanilla until smooth.
Assemble Loaf
I pour half the batter into the loaf pan, spread the cream cheese filling evenly over it, then top with the remaining batter, smoothing the surface.
Bake
I bake for 50–60 minutes until a toothpick comes out clean. If browning too quickly, I cover with foil for the last 15 minutes.
Cool and Serve
I cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: ~75 minutes
- Servings: 10 slices
- Calories: ~280 kcal per slice
- Macros per Slice: 30g carbs, 5g protein, 15g fat, 1g fiber
Variations
Try these twists on this recipe:
- Lemon Zest: Add 1 tbsp lemon zest to the batter for a citrusy kick, inspired by LaylaCooks’ Lemon Chicken Orzo Soup.
- Nut Crunch: Sprinkle ¼ cup chopped pecans or almonds on top before baking.
- Berry Swap: Use raspberries or mixed berries for a different flavor.
- Gluten-Free: Substitute with 1:1 gluten-free flour blend.
- Streusel Topping: Mix ¼ cup flour, ¼ cup sugar, and 2 tbsp butter for a crunchy topping.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light lunch.
- Enjoy alongside LaylaCooks’ The Best Peach Sorbet for a sweet treat.
Storage
I store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For freezing, I wrap slices tightly in plastic wrap and freeze for up to 3 months, thawing at room temperature before serving.
Serving Tips
- Presentation: Slice and serve on a rustic board for a cozy vibe.
- Garnish: Drizzle with a lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice).
- Pairing: Try with LaylaCooks’ Sweet Potato Toast for a hearty breakfast.
- Portion Size: 1 slice per serving.
- Occasions: Perfect for breakfast, brunch, or dessert gatherings.
FAQs
Can I use frozen blueberries?
Yes, thaw and drain them to avoid excess moisture, or toss in 1 tsp flour.
Why is my bread dense?
Avoid overmixing the batter; mix until just combined for a light texture.
Can I make this dairy-free?
Use plant-based cream cheese and milk; coconut cream cheese adds richness.
How do I prevent the top from browning too much?
Cover with foil during the last 15 minutes of baking.
Can I make mini loaves?
Yes, use mini loaf pans and reduce baking time to 30–40 minutes, checking with a toothpick.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Blueberry Cream Cheese Bread is a sweet, creamy treat that’s perfect for breakfast or snacking. This blueberry breakfast loaf blends juicy berries with a rich cream cheese swirl for a delightful, homemade indulgence. Try this easy recipe and savor the flavor!
Blueberry Cream Cheese Bread
Ingredients
Bread Batter:
- 1½ cups 180g all-purpose flour
- 1 tsp 4g baking powder
- ½ tsp 2g baking soda
- ¼ tsp 1g salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 tsp 5ml vanilla extract
- ⅓ cup 80ml milk
- 1 cup 150g fresh or frozen blueberries
Cream Cheese Filling:
- 8 oz 225g cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 large egg
- ½ tsp 2.5ml vanilla extract
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients
- In a medium bowl, I whisk 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. I set this aside.
Cream Butter and Sugar
- In a large bowl, I cream ½ cup butter and ¾ cup sugar with a mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients
- I beat in 2 eggs, one at a time, then stir in 1 tsp vanilla extract.
Combine Batter
- I alternate adding the dry ingredients and ⅓ cup milk to the wet mixture, starting and ending with dry ingredients. I mix until just combined to keep the batter light.
Fold in Blueberries
- I gently fold in 1 cup blueberries, ensuring even distribution.
Make Cream Cheese Filling
- In a separate bowl, I beat 8 oz cream cheese, ¼ cup sugar, 1 egg, and ½ tsp vanilla until smooth.
Assemble Loaf
- I pour half the batter into the loaf pan, spread the cream cheese filling evenly over it, then top with the remaining batter, smoothing the surface.
Bake
- I bake for 50–60 minutes until a toothpick comes out clean. If browning too quickly, I cover with foil for the last 15 minutes.
Cool and Serve
- I cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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