It was 7:12 a.m. last Saturday when I realized the dog had licked the corner of my grocery bag. Inside? The block of cream cheese I’d bought for “fancy bagels.” Didn’t matter. By 8:03 a.m., I had the cream cheese whipped into batter with blueberries I’d snagged from Sobeys on sale. The kitchen smelled like cheesecake collided with blueberry pie. And the sound of the loaf pan sliding onto the oven rack? Honestly, kind of thrilling.

That’s the magic of Blueberry cream cheese bread — simple, soft, tart, and sweet. Comfort food disguised as breakfast.

Ingredients for Blueberry Cream Cheese Bread

 

• 1 ½ cups all-purpose flour (190 g)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened (113 g)

• 4 oz cream cheese, softened (113 g)

• 1 cup sugar (200 g)

• 2 eggs

• 1 tsp vanilla extract

• ½ cup milk (120 ml)

• 1 ½ cups fresh or frozen blueberries (150 g)

• 1 tbsp flour (for tossing berries)

Optional glaze: ½ cup powdered sugar + 1 tbsp milk

The texture? Moist and tender. The smell while baking? Like a cheesecake opened its arms.

Step-by-Step Instructions for Blueberry Cream Cheese Bread

 

1. Preheat oven to 350°F (177°C). Grease and flour a 9×5-inch loaf pan.

2. Whisk flour, baking powder, baking soda, salt in one bowl.

3. Beat butter, cream cheese, and sugar until fluffy, about 3 minutes.

4. Add eggs and vanilla. Mix until smooth.

5. Alternate adding dry ingredients and milk into the batter.

6. Toss blueberries with 1 tbsp flour. Fold gently into batter.

7. Spread batter evenly into loaf pan.

8. Bake 50–55 minutes until golden, toothpick comes out clean.

9. Cool 10 minutes before removing from pan. Glaze if you want extra sweetness.

Boom! A loaf that’s equal parts cake and breakfast bread.

Pro Tips & Variations for Blueberry Cream Cheese Bread

1. Lemon Zest Lift

At 10:41 p.m. one random Wednesday, I grated lemon zest into the batter. That zing with blueberries? Like sunshine in loaf form.

2. Streusel Topping

Mix ½ cup brown sugar, 2 tbsp butter, ¼ cup flour. Sprinkle over before baking. Adds a crunchy texture you’ll hear when slicing.

3. Mini Loaves for Sharing

Bake batter in 3 mini loaf pans. Perfect for gifting at Christmas cookie swaps or sneaking into your neighbour’s mailbox.

Storage & Food Safety

• Room Temp: Store tightly wrapped, up to 2 days.

• Fridge: Keeps 4 days; warm a slice in microwave for 12 seconds.

• Freezer: Wrap slices individually. Freeze 2 months. Reheat at 300°F until warm inside.

Always reheat leftovers to 165°F if you’re cautious — FDA’s words, not mine.

 

Nutrition & Serving Ideas

 

Per Slice (1 of 12)

Serve It With

 

• Fresh blueberries and whipped cream.

• Scrambled eggs for balance.

• Coffee (double-double if you’re Canadian, latte if you’re fancy).

• Honestly? A mug of tea during NHL playoffs.

FAQs

Q: Can I use frozen blueberries?
Yep. Don’t thaw first — just toss in flour and fold gently.

Q: Can I make it less sweet?
Cut sugar to ¾ cup. It’ll be more breakfast-y than dessert.

Q: Why did my bread sink?
Probably overmixed or underbaked. Let it cool in the pan 10 minutes before moving.

👩‍🍳 Written with love from my ladysuniverse kitchen, where blueberry cream cheese bread disappears faster than Timbits on a road trip.

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