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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

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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.

A close up of slices of blueberry cream cheese bread on wood cutting board

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

Ingredients

  • cream cheese
  • sugar
  • eggs
  • unsalted butter
  • salt
  • vanilla
  • baking powder
  • all-purpose flour
  • milk
  • blueberries

Step by step

thick bread batter on stand mixer whisk
  1. Preheat oven and spray a loaf pan with nonstick spray.
  2. In a large bowl or mixer, combine cream cheese, sugar, and egg and set in the refrigerator until ready to layer in the bread.
  3. In a separate bowl combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes.
  4. Add vanilla, salt, and eggs. Mix to combine.
  5. In another bowl combine flour and baking powder. Add half of the flour mixture to the butter and sugar mix while mixing on low.
  6. Add half the milk, then remaining flour mixture, then remaining milk. the batter will be very thick.
collage with step by step tutorial for layering blueberry bread batter in loaf pan
  1. 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)
  2. 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)
  3. 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)
overhead view of blueberry cream cheese bread in a loaf pan with whole blueberries scatttered about

Tips for best results

  • 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)

You might also like these Cream Cheese Cookies, Strawberry Cream Cheese Danish, Amish Friendship Bread and Starter Recipe, or Cream Cheese Swirled Pumpkin Bread!

If you’ve tried this recipe please comment and rate it below, I love hearing from you!

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sliced blueberry read with cream cheese swirl

Blueberry Bread with Cream Cheese Swirl


  • Author: Melissa Riker
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x

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

Units Scale
  • 8 ounces full fat cream cheese, softened
  • 1 1/4 cups granulated sugar, divided
  • 3 large eggs, divided
  • 1/2 cup unsalted butter, softened
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/3 cup milk (higher fat is better)
  • 6 ounces fresh blueberries

Instructions

  1. Preheat oven to 350 degrees. Spray a loaf pan thoroughly with nonstick spray.
  2. In a medium bowl or stand mixer (affiliate link) combine cream cheese, 1/2 cup sugar, and 1 egg. Mix on medium speed until uniform. Set aside in the refrigerator until ready to use.
  3. In a large bowl combine butter and 3/4 cup sugar. Mix at medium speed about 3 minutes or until light and fluffy.
  4. Add salt, vanilla extract, and remaining 2 eggs. Mix well.
  5. In a separate bowl combine flour and baking powder. Stir to mix.
  6. Add half of the flour mixture to the batter while mixing on low speed. 
  7. Add milk to the batter, then remaining flour mixture. Scrape sides as needed and mix until blended. Batter will be thick.
  8. Gently fold in blueberries into the batter (reserve a few for the top if desired, see below.)
  9. Spoon half of the batter into the loaf pan. Top with cream cheese mixture, then remaining batter.
  10. Use a butter knife held vertically to swirl the layers together, making figure-8 motionsthroughout the pan.
  11. Bake for 50-55 minutes or until top is golden brown and a toothpick inserted in the middle comes out clean.
  12. Allow to cool 20 minutes before removing from pan.

Notes

Higher fat milk and cream cheese is better in this recipe, choose full-fat when possible.

This recipe can be made with frozen blueberries but fresh is preferred.

Keep the cream cheese mixture in the refrigerator until ready to use to keep it from getting runny.

For a pretty presentation, add a few blueberries to the top of the bread after swirling the cream cheese and bread batter together.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: bread
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 445
  • Sugar: 35.1 g
  • Sodium: 415.4 mg
  • Fat: 23.7 g
  • Carbohydrates: 54 g
  • Protein: 7.7 g
  • Cholesterol: 129.1 mg

Keywords: cream cheese 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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21 Comments

  1. 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?

    1. 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!

  2. 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.😁❤

      1. 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

  3. 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?

    1. 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

  4. Wow…that bread looks amazing! I can’t wait to try this yummy recipe. Thanks for sharing. PINNED!

  5. This looks AMAZING, Melissa! Can’t wait to make a batch of these cute little loaves for breakfast!

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