There are recipes that feel like comfort the moment you pull them from the oven, and Blueberry Cream Cheese Bread is absolutely one of them. Warm, golden, and studded with deep-purple berries, this loaf delivers everything you could want in a homemade treat: richness from cream cheese, tenderness from the batter, and fresh brightness from the blueberries. It’s the kind of quick bread that fits effortlessly into any moment—brunch gatherings, afternoon coffee breaks, or late-night cravings when you want something sweet but not overly complicated.
What makes this loaf truly special is its texture. Traditional blueberry bread is moist on its own, but when cream cheese is whipped into the batter, it becomes incredibly velvety—almost cake-like, yet still hearty enough to slice and serve as a breakfast bread. The cream cheese adds a slight tang that keeps every bite balanced, preventing the bread from ever turning too sweet. Combine that with berries that burst into little pockets of juice as they bake, and you’ve got a loaf that feels bakery-worthy without any of the fuss.
Today, we’re walking through a full recipe, step-by-step tips for success, and a few variations you can try to make this loaf your own. Whether you’re an experienced baker or simply looking for a cozy weekend bake, this recipe is easy, reliable, and endlessly rewarding.
Ingredients
For the Bread Batter
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
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½ cup unsalted butter, softened
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4 ounces cream cheese, softened
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1 cup granulated sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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⅓ cup milk (whole or 2%)
For the Blueberries
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1 ½ cups fresh or frozen blueberries
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1 tablespoon flour (for coating)
