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Blueberry Bread with Cream Cheese Swirl

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This Blueberry Bread is a moist quick bread made extra special with a delicious cream cheese swirl. Its the perfect blueberry bread recipe for breakfast, served with coffee, or dessert!

blueberry bread recipe

I love blueberries-they are my absolute favorite fruit.  I like to snack on them, put them in yogurt, and of course bake with them!  In the summer when fresh blueberries are plentiful, I love to make this easy blueberry bread recipe.

recipe blueberry cream cheese bread

I love this recipe because it has the delicate, moist texture of a blueberry muffin but the addition of a cream cheese swirl takes it over the top. It’s truly a decadent quick bread that is perfect for breakfast but still sweet enough for dessert as well!

ingredients for blueberry bread on blue background

Expert Tips

  • Do not use low-fat cream cheese for this recipe, it will not turn out as good.
  • This recipe can be made with frozen blueberries also, but fresh is preferred.
thick bread batter on stand mixer whisk
  • Keep the cream cheese mixture in the fridge until you are ready to add it to the loaf pan to keep it from getting runny.
  • The batter will be quite thick, this is okay! (See picture above)
step by step tutorial for layering blueberry bread batter in loaf pan
  • Add half of the thick blueberry bread batter to the pan and top with the cream cheese mixture, it is okay if the cream cheese mixture seems much thinner than the batter. (Picture 1 above)
  • After layering the batter and cream cheese mixture, hold a butter knife vertically in the loaf pan and swirl to mix together. (Picture 2 above)
  • For a prettier presentation, add a few blueberries to the top of the bread after swirling the cream cheese and batter together. (Picture 3 above)

If you’ve tried this recipe please comment and rate it below, I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook to see more delicious recipes and life updates.

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blueberry bread on a white plate with one slice cut off

Blueberry Bread with Cream Cheese Swirl

★★★★★ 4.7 from 3 reviews
  • Author: Melissa Riker
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: bread
  • Method: baking
  • Cuisine: American
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Description

This Blueberry Bread is a moist quick bread made extra special with a delicious cream cheese swirl. Its the perfect blueberry bread recipe for breakfast, served with coffee, or dessert!

Scale

Ingredients

  • 8 oz cream cheese (do not get low fat or fat-free)
  • 1 1/4 cups sugar, divided
  • 3 large eggs
  • 1/2 cup unsalted butter, softened
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/3 cup whole milk
  • 6 oz blueberries

Instructions

  1. Preheat oven to 350 degrees. Spray a loaf pan thoroughly with nonstick spray.
  2. In a stand mixer (affiliate link), combine cream cheese, 1/2 cup sugar, and 1 egg. Mix on medium speed until uniform. Set aside.
  3. In a separate bowl combine butter and 3/4 cup sugar and mix at medium speed for 3 minutes or until light and fluffy.
  4. Add salt, vanilla and eggs mixing and mix well.
  5. In a separate bowl combine flour and baking powder.  Add half of flour mixture to batter.
  6. Add milk to the batter to thin.  Add remaining flour mixture and mix well.  The batter will be thick.
  7. Remove batter from the mixer and gently fold in blueberries.
  8. Spoon half of the batter into loaf pan.  Top with cream cheese mixture and then add the remaining batter.
  9. Use a butter knife to swirl the batter and cream cheese mixture together.
  10. Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
  11. Remove from oven and allow to cool 20 minutes before removing from pan.
  12. Refrigerate bread and keep up to one week.

Notes

  • Do not use low-fat cream cheese for this recipe, it will not turn out as good.
  • This recipe can be made with frozen blueberries also, but fresh is preferred.
  • Keep the cream cheese mixture in the fridge until you are ready to add it to the loaf pan to keep it from getting runny.
  • The batter will be quite thick, this is okay!
  • Add half of the thick blueberry bread batter to the pan and top with the cream cheese mixture, it is okay if the cream cheese mixture seems much thinner than the batter. 
  • After layering the batter and cream cheese mixture, hold a butter knife vertically in the loaf pan and swirl to mix together. 
  • For a prettier presentation, add a few blueberries to the top of the bread after swirling the cream cheese and batter together. 

Keywords: blueberry bread

blueberry bread on a white plate with one slice cut off

I hope you enjoy this recipe as much as I do, for another of my favorite blueberry recipes try these bakery style blueberry muffins!

Recipe adapted from here.

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Reader Interactions

Comments

  1. Katie says

    I just made this bread and it is delicious. It did however fall apart when I was cutting it. I’m not sure if I did something wrong (and it did wait til it was completely cool to cut it). Thoughts?

    ★★★★

    Reply

  2. Val says

    I’ve tried several different loaf recipes and this one is by far the best. I substituted partridge berries for the blueberries. It was soooooo good. The cream cheese swirl gave the loaf just what it needed to make it tastier and more moist than the others. This will be a keeper for me. My search is over.😁❤

    Reply

  7. Kim says

    Eggs are listed twice in this recipe. Is there a reason for this? In the instructions do you add 1 egg in step 2? And then the other 2 eggs in step 4?

    Reply

    • Melissa says

      I’m sorry the directions aren’t clear Kim…you combine the 1 egg with the sugar and cream cheese in step 2. Then the other 2 eggs are combined with the butter and sugar in step 4 when making the batter. The first cream cheese egg mixture is spooned over the top in step 8. I’ll look at rewording the recipe to clarify that. I hope that helps! ~Melissa

      Reply

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