Go Back
–+ servings
Blueberry Cream Cheese Bread sliced to show moist crumb, juicy blueberries, and creamy swirl, topped with sugar and fresh berries.

Blueberry Cream Cheese Bread

This Blueberry Cream Cheese Bread is moist, tender, and filled with juicy blueberries and a creamy swirl of sweetened cream cheese. It is one of those cozy breakfast recipes I love making with my daughter, perfect for slow mornings, school-day snacks, and building sweet kitchen memories together.
No ratings yet
Print Pin
Course: Breakfast
Cuisine: American
Keyword: blueberry breakfast bread, Blueberry Cream Cheese Bread, blueberry quick bread, cream cheese swirl bread, homemade blueberry bread
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 10 slices
Calories: 320kcal
Cost: $9

Equipment

  • 1 9x5-inch loaf pan Line with parchment paper for easy lifting
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Electric mixer Helpful for smooth cream cheese filling
  • 1 Whisk
  • 1 Spatula

Ingredients

For the Cream Cheese Filling

  • 8 ounces cream cheese softened to room temperature
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Blueberry Bread

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or plain Greek yogurt
  • 2 cups all-purpose flour
  • 1 tablespoon all-purpose flour for tossing blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • 1 ½ cups blueberries fresh or frozen, do not thaw

Optional Topping

  • 2 tablespoons coarse sugar

Instructions

  • Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper.
  • In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
  • In a large bowl, beat the butter and sugar together until light and fluffy.
  • Beat in the eggs one at a time, then add the vanilla extract and sour cream.
  • Whisk together the flour, baking powder, and salt. Gently mix into the batter, alternating with the milk.
  • Toss the blueberries with 1 tablespoon of flour.
  • Spread half the batter into the pan, add the cream cheese layer, then top with remaining batter and blueberries. Use a knife to gently swirl.
  • Bake for 60–70 minutes, until a toothpick comes out with a few moist crumbs.
  • Let the bread cool before slicing.

Notes

  • This bread stores beautifully in the refrigerator for up to 5 days and stays extra moist thanks to the cream cheese swirl.
  • You can use frozen blueberries straight from the freezer. Just toss them in flour and fold gently.
  • For a lemon twist, add one teaspoon of lemon zest to the batter.
  • This bread is perfect served slightly warm with a little butter and a big glass of milk for your favorite kitchen helper.
     
 

Nutrition

Serving: 95g | Calories: 320kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 95mg | Fiber: 2g | Sugar: 26g | Vitamin A: 320IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1.5mg