Blueberry Cream Cheese Quick Bread is a delightful treat that combines moist, tender crumb with bursts of juicy blueberries and a creamy swirl of tangy cream cheese. The contrasting textures and flavors create a harmonious balance that’s both indulgent and comforting, making it perfect for breakfast or dessert. With just 10 minutes of prep and an hour to bake, this recipe is surprisingly simple yet yields impressive results that will have everyone reaching for a second slice.
The warm, golden loaf fills your kitchen with an irresistible aroma, hinting at the sweet-tart blueberries and rich cream cheese within. Each bite offers a soft, buttery crumb, punctuated by bursts of fruity freshness and a velvety creaminess that melts in your mouth. Whether enjoyed fresh from the oven or toasted with a dollop of butter, this bread is a crowd-pleaser that’s as easy to make as it is satisfying to savor.
Ingredients for Blueberry Cream Cheese Quick Bread
- 1 cup (5 oz/142 g) fresh blueberries
- 1 tablespoon plus 1 cup (5 oz/142 g) all-purpose flour (divided)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (4 oz/115 g) butter, at room temperature (softened)
- ½ cup (4 oz/115 g) cream cheese, at room temperature (softened)
- ¾ cup (6 oz/170 g) granulated sugar
- 1 teaspoon lemon zest (freshly grated)
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter a 9×5-inch (12½x 25½-cm) loaf pan and line it with parchment paper. Set aside.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them evenly. Set aside.
- In another bowl, whisk together the remaining 1 cup of flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the butter, cream cheese, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
- Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition.
- Fold in the dry ingredients until just combined. Gently mix in the floured blueberries.
- Scrape the batter into the prepared loaf pan and spread it evenly.
- Bake for about 65 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Blueberry Cream Cheese Quick Bread is delicious on its own, but it shines even brighter with a few accompaniments. Serve it warm with a dollop of whipped cream or a drizzle of honey for a touch of sweetness. Pair it with a cup of hot tea or coffee for a cozy breakfast or afternoon treat. For a brunch spread, slice it thickly and serve alongside fresh fruit or yogurt.
Keep It Fresh: Storage and Reheating Tips
Store your bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, slice the bread and warm it in a toaster oven or microwave for 10-15 seconds. This will bring back its soft, moist texture and enhance the flavors.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap blueberries for raspberries or blackberries for a different fruity twist. Add a handful of chopped nuts like walnuts or pecans for extra crunch. If you love citrus, increase the lemon zest to 2 teaspoons or add a splash of lemon juice to the batter. For a decadent touch, drizzle a simple glaze made of powdered sugar and milk over the cooled loaf.
Quick Tips for Success
To ensure your bread turns out perfectly, make sure all your ingredients are at room temperature before mixing. This helps create a smooth, even batter. Don’t overmix the batter once you add the dry ingredients—just fold until combined to keep the bread tender. Finally, toss the blueberries in flour to prevent them from sinking to the bottom during baking.
Essential Equipment Guidance
You’ll need a 9×5-inch loaf pan for this recipe. Lining it with parchment paper makes removing the bread a breeze. A stand mixer or handheld electric mixer is ideal for creaming the butter, cream cheese, and sugar, but you can also use a whisk and some elbow grease. A skewer or toothpick is essential for checking if the bread is fully baked—look for a clean tester when inserted into the center.
Blueberry Cream Cheese Quick Bread
Ingredients
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, at room temperature
- ½ cup cream cheese, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9×5-inch (12½x 25½-cm) loaf pan. Set aside.
- Place the blueberries in a small bowl and toss with the tablespoon of flour. Set aside.
- In another bowl, mix the remaining cup flour together with the baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or with a medium bowl and handheld electric mixer, beat the butter, cream cheese, sugar, and lemon zest together on medium-high until it is light and fluffy, about 3 minutes.
- Add the vanilla extract, then the eggs, one at a time.
- Fold in the dry ingredients until just combined, then mix in the blueberries.
- Scrape into the prepared pan and bake for about 65 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days.
