A sweet breakfast bread is one of my favorite things to make and have with my morning coffee. This delicious blueberry cream cheese loaf with a simple glaze is a perfect choice for an easy breakfast or snack on the go. A simple batter paired with the added creaminess of cream cheese and fresh blueberries makes for the ideal combination for a light breakfast.
Blueberry Cream Cheese Loaf
If you want the flavor of a blueberry muffin with a little more sturdy texture, then this loaf is a great choice. It's easy enough to make that even a novice in the kitchen can prepare with zero issues. Plus, it is super simple to whip up and make in batches for extra-large portions if serving to a group. The ideal addition to a brunch, it is definitely one of my favorite breakfast bread options.
Can I Use Frozen Blueberries?
You can definitely use frozen blueberries if fresh are not available. When using frozen, make sure you pat them dry before coating in flour and adding them into the batter. This will make sure it doesn't add extra moisture that will change the texture or cook time for the recipe.
Why Do You Coat Blueberries with Flour Before Mixing Into Batter?
Since the blueberries are heavier than the batter, they will often sink to the bottom of the pan. By coating in flour, they are more likely to stay well-distributed in the batter rather than all sinking to the bottom of the loaf.
How Do I Keep Breakfast Breads Moist?
Whether it is a cake, cookie, or loaf like this, the key to keeping baked goods moist is in the ratio of dry ingredients to fats. For this recipe, you have butter, cream cheese, and multiple eggs all providing that added moisture to the recipe. This makes the blueberry bread moist and soft while being practically foolproof to prepare.
Of course, once baked, it needs to also be stored properly so it does not dry out and get stale. If you are storing it in a loaf and slicing as it is served, I recommend sliding it into a large plastic baggie, or in an airtight container with a tightly sealing lid. You can also package each slice in plastic wrap or an individual-sized plastic storage bag to pack in lunch boxes or bags for an on-the-go snack or treat.
Do I Have to Add a Glaze to This Breakfast Bread?
No. You definitely don't have to add a glaze to the top of this bread. It adds a bit of sweetness and also serves beautifully, but the glaze is not necessary. If you prefer, just serve as is fresh from the oven.
You can also use a different glaze or even a regular frosting if you want to add something a bit different to this recipe. I have even made using the streusel topping from this blueberry crumb muffin recipe with great success. Another option would be this easy lemon glaze from the homemade lemon blueberry cake recipe.
How Long is a Blueberry Loaf Good For?
Once baked, if stored in an airtight container on the counter it is good for 3 to 4 days. If you store it in an airtight container in the refrigerator, it is good for up to 7 days.
This can be served cold straight out of the refrigerator, at room temperature, or even warmed up in the microwave for just 20 to 30-seconds. All methods are absolutely delicious and easy.
Can I Make This Ahead of Time and Freeze it?
Absolutely! Making sweet bread like this for freeze prepping ahead of meals is a favorite choice. Not only do they freeze and thaw beautifully, but it is super easy to slice and package in individual servings so you don't have to thaw the whole loaf at a time.
When freezing blueberry loaf for later, make sure you let it cool completely before you slice and wrap it in plastic wrap then store it in an airtight container or freezer storage bag. Make sure to mark the container or bag with the date it was baked and the name of the bread.
- All-purpose flour
- Unsalted butter
- Cream cheese
- Granulated sugar
- Vanilla extract
- Baking powder
- Powdered sugar
Handy Kitchen Tools
How to Make Blueberry Cream Cheese Loaf
Preheat the oven to 350°F and spray two 9"x5" loaf pans with non-stick spray and set them aside.
Toss the blueberries with 2 tablespoons of flour and set aside.
In a large bowl, beat together the butter, cream cheese, sugar, and vanilla extract until creamy.
Add in the eggs, one at a time, mixing until just combined.
In a separate bowl, whisk together the remaining flour, baking powder, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold the blueberries into the batter.
Pour into the prepared loaf pans and bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for 15 minutes before removing and letting it finish cooling on a wire rack for an additional 20 to 30 minutes.
How to Make a Simple Glaze
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until desired thickness. Add additional milk by the tablespoon until desired consistency.
Pour the glaze over the cooled blueberry loaf. Slice and serve.
More Breakfast Bread Recipes
If you love a nice breakfast bread, then look no further than our favorites below! There are so many ways to add something yummy and sweet to your breakfast menu! Below you will find some favorites. Pin, bookmark, or print them to add to your menu soon.
- Delicious Fresh Strawberry Bread
- The Perfect Banana Bread Recipe
- Yeast Free Buttery Cinnamon Raisin Bread Recipe
- Brown Butter Walnut Banana Bread
- Authentic Amish Cinnamon Bread Recipe
- Moist Cheesecake Banana Bread
Ingredients for Blueberry Loaf
- 2 cups + 2 tablespoon all-purpose flour (276 gm)
- 2 cups fresh or frozen blueberries (380 gm)
- 1 cup unsalted butter (227 gm)
- 8 oz. cream cheese, softened (225 gm)
- 1 ½ cups granulated sugar (301 gm)
- 1 teaspoon vanilla extract (5 ml)
- 4 eggs
- 1 ½ teaspoon baking powder (6 gm)
- ½ teaspoon salt (3 gm)
Ingredients for Glaze
- 1 cup powdered sugar (121 gm)
- 2 tablespoon milk (30 ml)
- 1 teaspoon vanilla extract (5 ml)
- Preheat the oven to 350°F and spray two 9"x5" loaf pans with non-stick spray and set them aside.
- Toss the blueberries with 2 tablespoons of flour and set aside.
- In a large bowl, beat together the butter, cream cheese, sugar, and vanilla extract until creamy.
- Add in the eggs, one at a time, mixing until just combined.
- In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold the blueberries into the batter.
- Pour into the prepared loaf pans and bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 15 minutes before removing and letting it finish cooling on a wire rack for an additional 20 to 30 minutes.
How to Make a Simple Glaze
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until desired thickness. Add additional milk by the tablespoon until desired consistency.
- Pour the glaze over the cooled blueberry loaf. Slice and serve.
When using frozen blueberries, pat dry before adding to the batter.
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Amount Per Serving: Calories: 380Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 122mgSodium: 245mgCarbohydrates: 40gFiber: 1gSugar: 37gProtein: 4g