Can I use frozen blueberries instead of fresh ones?

Yes! Frozen blueberries work well in this recipe. To prevent them from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter. Do not thaw them before adding to the mixture.

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the bread will still be delicious.

How do I store Blueberry Cream Cheese Bread?

At room temperature, store it in an airtight container for up to three days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to three months.

Blueberry Cream Cheese Bread

Description

This Blueberry Cream Cheese Bread is soft, moist, and bursting with juicy blueberries in every bite. Cream cheese adds a rich texture while keeping the bread incredibly tender. It’s an easy, beginner-friendly recipe that works perfectly for breakfast, snacks, or a sweet treat with coffee.

Ingredients

Scale

1 cup unsalted butter, softened
8 oz cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries (or frozen, tossed in 1 tbsp flour)

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Instructions

Preheat the oven and prepare the pans: Set the oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper to prevent sticking.
Mix the wet ingredients: In a large mixing bowl, cream together the butter, cream cheese, and sugar until smooth and fluffy. This step ensures a light and airy texture. Add the vanilla extract and eggs one at a time, beating well after each addition.
Incorporate the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until combined. Overmixing at this stage can result in a denser bread.
Fold in the blueberries: Gently fold the blueberries into the batter using a spatula. If using frozen blueberries, do not thaw them to prevent extra moisture in the batter. Tossing them in a little flour helps prevent them from sinking to the bottom.
Transfer the batter and bake: Evenly divide the batter between the prepared loaf pans. Smooth the tops with a spatula and place them in the preheated oven. Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean. If baking in smaller pans or as muffins, reduce the baking time accordingly.
Cool and serve: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Transfer them to a wire rack to cool completely before slicing. Enjoy warm or at room temperature with butter or a drizzle of honey.

Notes

If you prefer a citrusy twist, add the zest of one lemon to the batter.
For a crunchy topping, sprinkle a tablespoon of coarse sugar on top before baking.
This recipe can also be baked as mini loaves or muffins; just adjust the baking time accordingly.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of a loaf)
Calories: 363 kcal
Sugar: 16 g
Sodium: 353 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 114 mg