Blueberry Cream Cheese Bread (Printable Version)
Soft, buttery bread enriched with cream cheese and bursting with juicy blueberries - perfect for breakfast or afternoon treats.
# Ingredients:
→ Base Ingredients
01 -
1 cup unsalted butter, softened
02 -
8 oz cream cheese, softened
03 -
¾ cup granulated sugar
04 -
2 teaspoons vanilla extract
05 -
4 large eggs
→ Dry Ingredients
06 -
2 cups all-purpose flour
07 -
1 ½ teaspoons baking powder
08 -
½ teaspoon salt
→ Fruit
09 -
2 cups fresh blueberries, tossed with 1 tablespoon flour
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or prepare 5–6 mini loaf pans.
02 -
In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until smooth and creamy.
03 -
Mix in the vanilla extract, then add the eggs one at a time, beating until fully combined.
04 -
Gradually mix in the flour, baking powder, and salt until just combined. The batter will be thick — that's normal.
05 -
Gently fold in the floured blueberries using a spatula to avoid crushing them.
06 -
Divide batter evenly between prepared pans. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Let the bread cool slightly in the pan, then remove, slice, and enjoy.
# Notes:
01 -
Use softened butter and cream cheese for a smooth batter
02 -
Tossing blueberries in flour helps prevent them from sinking
03 -
Fold berries gently to avoid turning the batter purple
04 -
Works beautifully as muffins or mini loaves (just reduce bake time)
05 -
Store in an airtight container at room temperature for up to 3 days
06 -
Refrigerate in an airtight container for up to 7 days
07 -
Freeze wrapped slices or whole loaves for up to 3 months