Cream Cheese Blueberry Bread
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Cream Cheese Blueberry Bread is a quick and easy quick bread recipe. It’s so tender and delicious with plump, fresh, juicy blueberries! Grab your blueberries and make this easy Blueberry Bread today to enjoy as a snack or breakfast with your morning breakfast!
Blueberry Bread
One morning while sipping on my coffee with my favorite Dunkin’ Donuts Extra Extra coffee creamer, I felt a moment of inspiration to create a recipe. Maybe it was the aroma or just maybe there was magic in the creamer that morning, but I grabbed my cup of coffee and headed to the kitchen to create the best Cream Cheese Blueberry Bread recipe that would only compliment the best coffee and creamer in existence.
I knew you guys were going to flip over this easy quick bread recipe because this Cream Cheese Cranberry Bread is one of my most popular treats in the fall. A quick twist on this bread and you have Cream Cheese Blueberry Bread!
This quick and easy bread recipe is great for enjoying with your morning coffee and a delicious treat in the afternoon. Make sure you invite a few friends over for coffee and enjoy it with them or maybe bring it to work to share as a quick pick me up!
What do I need to make Cream Cheese Blueberry Bread?
- All purpose flour
- Blueberries fresh
- Butter
- Cream cheese
- Sugar
- Vanilla
- Eggs
- All purpose flour
- Baking powder
- Salt
How do I make Cream Cheese Blueberry Bread?
So easy to make it!
Preheat – The first step is to preheat your oven
Toss blueberries – You want to toss the fresh blueberries with flour
Mix ingredients – Grab your mixing bowl and hand mixer and cream the butter, cream cheese, sugar and vanilla together. Then add your eggs mixing after each addition. In a different bowl combine dry ingredients – flour, baking powder and salt. Then slowly mix dry ingredients into wet ingredients. Gently fold in blueberries.
Pour Batter into Pans – Divide your batter between two greased 9” x 5” loaf pans.
Bake – Bake the blueberry bread for about 45 minutes at 350 degrees. Remove from oven, let rest 10 minutes and flip bread out onto a cooling rack!
Let rest on wire rack for 10 minutes, pour another cup of coffee with Dunkin’ Donuts Extra Extra coffee creamer, then run a knife along the outside of the pan and then flip bread out and let cool completely on wire rack. Eat, drink and enjoy!
More Blueberry Recipes
- Lemon Blueberry Cheesecake Crescent Rolls
- Fresh Blueberry Coffee Cake
- Blueberry Crumb Cheesecake Pie
- Fluffy Blueberry Pancakes
- Blueberry Banana Bread
More Quick Bread Recipes
Did you try this blueberry bread recipe? Rate it, please!!! ? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your amazing drinks!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Cream Cheese Blueberry Bread
Ingredients
- 2 Tbsp all purpose flour
- 2 c. blueberries fresh
- 1 c. butter softened
- 8 oz cream cheese softened
- 1 1/2 c. sugar
- 1 1/2 tsp vanilla extract
- 4 eggs
- 2 c. all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl toss blueberries with 2 Tbsp flour. Set aside.
- In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
- In another bowl combine the rest of the flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in blueberries.
- Pour batter into two greased 9” x 5” loaf pans and baked for approximately 45 minutes or until a toothpick inserted into the middle of the loaves comes out clean.
- Let rest on wire rack for 10 minutes. Run a knife along the outside of the pan and then flip bread out and let cool completely on wire rack.
Nutrition Information
This is a sponsored conversation written by me on behalf of Dunkin’ Donuts. The opinions and text are all mine.
Diane says
Just made this, so moist and delicious!
Julie says
Excellent! Glad you enjoyed it!
Yvette says
Finally found a blueberry recipe i love – I didn’t have 2 loaf fan, so I used silicone muffin pan for the other half and took it out of the oven at 30 minutes and continued to bake the glass loaf pan for 15 more minutes or until toothpick came to clean. I tasted the muffin while it was still warm and it was yummy – I also put 2 cups of sugar just because the blueberry tends to be too sour sometimes. turned out great and with the added sugar it wasn’t too sweet, just right, but I’m a sweet tooth so don’t take my word for it… lol nothing is ever too sweet.
Julie says
I’m so glad you loved them! Thanks for sharing, Yvette!
Adoreen A. Adriatico says
Baked this today and doubled the recipe so I had enough to share. The only changes I made were: using Stevia for half of the sugar and added “Ube extract”, 2 tsp. – Ube is a purple yam popular with Pilipinos. It turned out purple inside and so tasty! My husband and nephews have now voted this as the new family favorite – over my banana bread that was also a winner. Thanks so much for this recipe. My niece in Montana already asked me for it!
Julie says
Great! I’m so glad you all loved it!
Suzie says
Can you use a 9″ springform pan? If so, how would you adjust the baking time? Thank you.
Julie says
I haven’t tried this one in anything but a loaf pan, I know others have tried it in bundt pans and had success but I don’t know the difference in time.
Kim says
This bread is awesome! Going to the store tomorrow to get more blueberries and make more this weekend.
Thank you Julie for sharing!!
Julie says
You’re welcome! I’m glad you love it!
Cindi says
Love this bread!! Tastes so buttery and wonderful! Saving as a favorite!
Julie says
Glad to hear it, thanks for the rating and review!
Patty says
I made this for Christmas. It was excellent. I am making again now. I also played with the recipe and put in cherries and almond extract. I also used raspberries. I want to try cranberries next. This is a keeper. Thank you.
Julie says
You’re welcome! I’m glad you enjoyed it!
Elke says
Picked some fresh blueberries and used a 9×9” pan. I also added a little bit of lemon juice and It turned out moist and delicious. Thanks for the recipe, it’s definitely a keeper.
Julie says
Awesome! I’m glad you loved it!
Catie says
Just made this! AMAZING! Follow the exact recipe! Should this be refrigerated or can it be left out?
Julie says
It can be left out, I’m glad you loved it!
Dossy says
Just sweet enough! I made my first two loaves this morning and immediately made two more for my friends. This bread has just the perfect taste and texture. This recipe is definitely a keeper!
Julie says
That is so great to hear! I’m glad you loved it! Thanks for the rating and review!
Amanda says
I made the loaves last weekend and it turned out amazing! I’m interested in turning this into a bundt cake, what are your thoughts for temperature and timing?! Thanks so much!!
Julie says
I haven’t tried this one in a bundt pan but I know others have. I would maybe increase the time to an hour, check for done-ness and go from there.
I do have this recipe for Blueberry Sour Cream Pound Cake in a bundt pan as well if you’d like to try that instead!
https://www.julieseatsandtreats.com/blueberry-sour-cream-pound-cake-recipe/
Shani says
Is the baking time and temp the same whether I use a glass or metal loaf pan? Thanks
Julie says
I haven’t made this one in glass before but you could reduce the temperature to 325 to make sure you don’t over-bake it!
Melissa says
I cut the recipe in half but forgot to cut the cream cheese in half. It’s in the oven now. Will it turn out?
Julie says
Oh I’m not sure, it’ll be extremely moist if it does!
Cynthia says
Gracias por compartir la receta
Julie says
You’re welcome!!
Katie says
This turned out Amazing! I used wild Organic blueberries from Trader Joe’s and Organic Sprouted wheat flour for 1/2 of the flour. Such amazing flavor, the whole family loved it!
Julie says
I’m so glad you loved it!