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!
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.
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!
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.
- 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)
- 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)
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Blueberry Bread with Cream Cheese Swirl
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: bread
- Method: baking
- Cuisine: American
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!
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
- Preheat oven to 350 degrees. Spray a loaf pan thoroughly with nonstick spray.
- In a stand mixer (affiliate link), combine cream cheese, 1/2 cup sugar, and 1 egg. Mix on medium speed until uniform. Set aside.
- In a separate bowl combine butter and 3/4 cup sugar and mix at medium speed for 3 minutes or until light and fluffy.
- Add salt, vanilla and eggs mixing and mix well.
- In a separate bowl combine flour and baking powder. Add half of flour mixture to batter.
- Add milk to the batter to thin. Add remaining flour mixture and mix well. The batter will be thick.
- Remove batter from the mixer and gently fold in blueberries.
- Spoon half of the batter into loaf pan. Top with cream cheese mixture and then add the remaining batter.
- Use a butter knife to swirl the batter and cream cheese mixture together.
- Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Remove from oven and allow to cool 20 minutes before removing from pan.
- 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
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.
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?
★★★★
I’m not sure, did you use a serrated knife to cut it? It’s a soft bread but I don’t usually have any issue with it falling apart. Sorry not to be more help!
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.😁❤
I’m so glad you enjoyed it Val!
Delicious perfect summer quick bread!
★★★★★
SO GOOD!!! That cream cheese swirl is to die for!!
★★★★★
Made these last month and they were delicious. Now I want to make more to share for Christmas. Can i freeze?
I would think so Gina but I have not tried it. Sorry not to be of more help. ~Melissa
Could this be made in a regular size loaf pan? Any suggestions on adjusting baking time?
I need to know too… can I just make it in a regular load pan???
Absolutely, you will need to extend the cooking time probably about 15 minutes. You’ll want the top golden brown and a toothpick inserted in the middle to come out clean. ~Melissa
thanks so much! Getting ready to bake now!
Can’t wait!
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?
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
Wow…that bread looks amazing! I can’t wait to try this yummy recipe. Thanks for sharing. PINNED!
Is there a “Print” prompt anywhere?
Hi Joyce, I updated the post with a printable recipe at the bottom for you! I hope you like it!
Wonderful and thank you! I love it when the image comes with the recipe.
This looks AMAZING, Melissa! Can’t wait to make a batch of these cute little loaves for breakfast!
Oh my gosh, this looks so delicious! I will definitely be trying this soon!