Blueberry cream cheese bread is a delicious treat loaded with blueberry flavor, sweet cream cheese, and the subtle taste of fresh lemons. This blueberry bread recipe is ideal for making during the blueberry season, although frozen blueberries can also be used to make this sweet bread. Enjoy a slice at breakfast, brunch, or as a snack with morning coffee!
If you are looking for more baking recipes with cream cheese, we have a delicious Pumpkin Bread With Cream Cheese Frosting, buttery and chewy Cookies and Cream Cookies or even Pumpkin Cheese Cake Roll for something different.
We have plenty of baking recipes for breakfast or to enjoy as a quick snack to satisfy your sweet tooth. We love to use the same lemon glaze in our cookie recipes, especially these soft Ricotta Cookies.
- Blueberries - Fresh juicy blueberries are always best for taste and texture in this quick bread, but you can also use frozen blueberries.
- Butter - Allow the butter to reach room temperature for easier mixing into the other batter ingredients. Unsalted butter is preferable otherwise, omit the salt called for in the ingredients list. Vegetable oil can be used instead of butter.
- Cream cheese - Ensure the cream cheese is softened at room temperature for easier mixing into the dry ingredients.
- Sugar - I’ve used white granulated sugar. While you could also use light brown sugar, I don’t recommend using dark brown sugar as this will affect the color of the loaf and alter the taste.
- Vanilla extract - I use good-quality vanilla extract in most dessert bread and other baked treats.
- Eggs - Use large eggs at room temperature.
- Flour - I’ve used all-purpose flour, a sturdy flour that’s great for holding add-ins like berries so they don’t sink to the bottom. You can also use gluten-free flour. 1 cup of flour is required for the batter, while another tablespoon is used to coat the fresh berries.
- Baking powder - Check the expiry date on the packaging of this product so that it creates a good rise in the loaf.
- Lemon juice - 1 tablespoon of freshly squeezed lemon juice is added to the batter, and another 2-3 tablespoons are used for the lemon sugar glaze.
- Lemon zest - This adds extra lemon flavor and a lovely texture to the loaf.
- Confectioners sugar - For the sugar glaze. You can add more or less powdered sugar depending on the desired consistency. Sifting the sugar will ensure a very smooth glaze.
- I used a similar glaze in my Cranberry Orange Bread, the thick glaze just makes things so much more flavorful!
For the full list of ingredients, please scroll down where you'll find the recipe card.
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with butter or cooking spray or use parchment paper instead. Set aside.
In a large mixing bowl or an electric stand mixer, beat butter, cream cheese mixture, sugar and vanilla on low speed until smooth. Add eggs one at a time and beat until everything is combined and smooth.
In a medium bowl, whisk together the flour, salt, baking soda and salt. Sift those ingredients to the wet ingredients bowl.
Scrape the sides of the bowl as you combine the ingredients.
In a small mixing bowl toss blueberries with 1 tablespoon of flour and fold them into the batter.
Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick or cake tester inserted in the center of the bread comes out clean.
Let the bread rest in the pan for 10 minutes before transferring it onto a wire cooling rack to cool completely.
Meanwhile, mix the lemon glaze ingredients in a small bowl, and once the bread is cooled, drizzle over the bread. Decorate with more berries, lemon zest, and fresh mint for a pretty presentation!
- Since every oven differs, I recommend checking on your lemon blueberry loaf after 50 minutes of baking. If the loaf requires further baking but the top is getting too brown, cover the bread with aluminum foil for the rest of the time.
- I always prefer to eat this lemon blueberry loaf within 2 days of baking for the best texture and taste, but it can be stored longer in the fridge.
- If you want a thicker lemon sugar glaze, add more confectioners' sugar, which will also sweeten it.
- Extra lemon flavor can be added to the lemon loaf and the sugar glaze by increasing the lemon juice and zest or adding some lemon oil.
- For a more decadent lemon blueberry loaf, add white chocolate chips to the batter.
- Make sure that the eggs, butter, and cream cheese are all at room temperature, as this helps them to mix much better into the batter.
- You can easily double the ingredients to make a second loaf if you have two loaf pans available and store the one, unglazed, in the freezer to enjoy later.
- It’s important to fold the fresh blueberries into the loaf batter gently. If you don’t you could burst the blueberries and stain the batter.
Freezing and Storing Instructions
- Allow your Blueberry cream cheese bread to cool completely and wrap it tightly in plastic wrap. Store at room temperature for 2-3 days.
- You can keep it longer, for about 4-5 days as well but the texture may not be the same and moist anymore.
- Freeze in an airtight container, preferably wrapped individually in parchment paper, for up to 3 months.
Frequently Asked Questions
I gently toss my fresh blueberries in flour before folding them into the loaf batter. This technique helps to suspend the blueberries in the batter while the loaf bakes instead of sinking to the bottom.
Using sturdy flour for the loaf batter is another way to ensure that add-ins like fruit, chocolate chips, and nuts don’t sink to the bottom of the pan.
A typical lemon bread is made of butter, eggs, sugar, baking powder, vanilla extract, freshly squeezed lemon juice, and zest.
In this recipe, I’ve also used cream cheese for extra flavor and creaminess.
The freezing of fruit can change its texture, even once baked. Using frozen blueberries in this loaf recipe can also potentially increase the moisture in the loaf.
Where possible, choose fresh blueberries and only use frozen blueberries if in a pinch.
If you need to use frozen blueberries for this lemon loaf, it’s a good idea to allow them to thaw first so that any extra liquid can be reduced.
At the very least, rinse the frozen blueberries and pat them dry gently before folding them into the batter. This will help to minimize any color bleeding.
Fats from ingredients such as butter, eggs, oil, eggs, sour cream, and cream cheese will help to keep the bread moist. In this recipe, I’ve used eggs, butter, and cream cheese.
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Blueberry Cream Cheese Bread With Lemon Glaze
- 1 cup blueberries fresh preferred but can use frozen
- ½ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- ¾ cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour + 1 tablespoon for berries
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup confectioner's sugar
- 2-3 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with butter or cooking spray or use parchment paper instead. Set aside.
- In a large mixing bowl or an electric stand mixer, beat butter, cream cheese mixture, sugar, and vanilla on low speed until smooth. Add eggs one at a time and beat until everything is combined and smooth.
- In a medium bowl, whisk together the flour, salt, baking soda, and salt. Sift those ingredients into the wet ingredients bowl. Scrape the sides of the bowl as you combine the ingredients.
- In a small mixing bowl toss blueberries with 1 tablespoon of flour and fold them into the batter.
- Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick or cake tester inserted in the center of the bread comes out clean.
- Let the bread rest in the pan for 10 minutes before transferring it onto a wire cooling rack to cool completely.
- Meanwhile, mix the lemon glaze ingredients in a small bowl, and once the bread is cooled, drizzle over the bread. Decorate with more berries, lemon zest, and fresh mint for a pretty presentation!
- Store at room temperature in a closed container or bag for 2-3 days.
This recipe is inspired by this.