Blueberry Cream Cheese Bread: A Delicious Twist on Classic Quick Bread
There’s something comforting about a slice of homemade bread—especially when it’s infused with the tangy sweetness of blueberries and the rich, creamy flavor of cream cheese. Blueberry Cream Cheese Bread is one of those delightful baked goods that works beautifully for breakfast, brunch, or an afternoon snack with tea or coffee. Moist, flavorful, and incredibly satisfying, this bread combines a tender crumb with juicy bursts of blueberry and a subtle tang from cream cheese.
Why You’ll Love This Recipe
This bread isn’t just about the flavor—it’s about texture and contrast. The blueberries provide natural sweetness and a pop of freshness, while the cream cheese gives the loaf a velvety, rich base. The result? A perfectly balanced quick bread that tastes like it came straight from a bakery.
Whether you’re baking for guests, preparing a special weekend treat, or just using up fresh or frozen blueberries, this recipe is easy, versatile, and always a hit.
Ingredients
Here’s what you’ll need for the bread:
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
4 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
1 tbsp flour (to coat blueberries)
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter, Cream Cheese & Sugar
In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy. This should take about 2–3 minutes.
Add Eggs & Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract.
Combine with Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—do not overmix.
Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour (this helps prevent sinking), then gently fold them into the batter.
Bake
Pour the batter into the prepared loaf pan. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent loosely with foil halfway through baking.
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