HomeBreakfast Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread

Comments : 126 Posted in : Breakfast, Dessert, Taste Test Thursday on by : Chris Tags: , , ,

blueberry cream chese bread
No Baby yet. Just in case you were checking in for that. 🙂

But hey, while you’re here, check out this gorgeous blueberry cream cheese bread. I baked it on Sunday as part of Rachel’s birthday celebration, along with an almond cake she likes.

blueberry cream chese bread

The recipe itself may look long and detailed, but it isn’t that tough to make. It probably took me about a half hour to get it in the oven, though who knows how much of that was spent entertaining Baby Boy or carefully reading the directions.

There were a few comments along with this recipe from people who made it and had trouble with it. We didn’t have trouble, but I wanted to mention it here because I’d hate for you to have trouble. In addition to the recipe you’ll find below, here is what I was extra careful about:

  • I left the cream cheese in the fridge until the bread batter was ready, only then did I make the filling with the chilled cream cheese.
  • I was VERY careful folding the whipped egg whites into the batter. I did this using a silicon spatula, not a blender or stand mixer.
  • I baked an extra 5-10 minutes or so until a toothpick came out mostly clean.
  • I used frozen blueberries which I thawed and patted dry on paper towels.

The blueberry cream cheese bread came out fantastic. Honestly. Just look at those pictures. It was also delicious and moist. My in laws were over and helped us polish off 3/4 of it before dinner time.

Enjoy! Have a nice weekend, and maybe we’ll see you on Tuesday if still no Baby 🙂

blueberry cream chese bread

Blueberry Cream Cheese Bread


  • ½ cups Butter
  • ½ cups Sugar
  • ¼ teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • 2 whole Egg Yolks
  • 1-½ cup All-pupose Flour
  • 1 teaspoon Baking Powder
  • ⅓ cups Milk
  • 1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
  • 1 Tablespoon All-purpose Flour
  • 2 whole Egg Whites
  • ¼ cups White Sugar
  • 8 ounces, weight Cream Cheese
  • ½ cups Sugar
  • 1 Tablespoon Flour
  • 1 whole Egg
  • 1 Tablespoon Orange Zest
  • 2 Tablespoons Sugar
  • ½ teaspoons Vanilla
  • 1 teaspoon Water


  1. Filling
  2. In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
  3. Glaze:
  4. Stir together the glaze ingredients and set aside.
  5. For the bread:
  6. Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
  7. In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
  8. Coat berries with 1 tablespoon flour and add them to the batter.
  9. In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.
  10. Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
  11. Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

Recipe from: Savannah’s Savory Bites

blueberry cream chese bread



126 thoughts

  • Joan
    July 10, 2013 at 8:51 pm

    I made this read (its really cake) two days ago and it is gone. I followed the directions as given using 2 cups of blueberries in a normal size bread loaf pan and baked it for 60 minutes. It was wonderful. I’m wondering if any other fruit would taste as good. Great recipe!

  • Gail Jezouit
    July 11, 2013 at 4:09 pm

    Seeing there is cream cheese in this cake, should it be kept in the refrigerator?

    • Chris
      July 12, 2013 at 9:35 am

      That makes sense Gail… I can’t say we did though…

  • Teresa
    July 14, 2013 at 10:34 pm

    I made this with fresh peaches!! Was amazing!! The only thing was my cream cheese was a strip through the bread and was more toward the bottom. It was not chunks of cream cheese. If you are beating the cream cheese till smooth I can’t see how you can have chunks. I kept my cream cheese in the fridge like you suggested.

  • Angie
    July 24, 2013 at 6:18 pm

    Just made this. It is delicious. The best blueberry bread I have ever had. I did not have the problems some of the other posters had but I did NOT seperate the eggs and beat the white separately. I bake a lot and see this step and always skip it when both parts of the egg go in the same part of the recipe. It is totally unnecessary. My bread came out exactly as pictured. It did just fit in the loaf pan I used. I can see how it would have been too much batter with the added volume of a beaten egg white. I used a 9.25 x 5.25. It would also make two nice 8.5×4.5s I think.

  • Jamie
    August 9, 2013 at 7:49 pm

    I baked in four mini loaves, for about 65mins still at 350 at they came out perfect!

  • Jamie
    August 9, 2013 at 7:52 pm

    I baked the bread in four mini loaves and it came out perfect! Took about 65mins in my oven.

  • Tanya
    August 26, 2013 at 9:50 am

    This is delicious, thank you so much for sharing the recipe. I have to share my thoughtless moment 🙂 I am used to making yeast breads, so when I pulled it from the oven, I automatically removed it from the bread pan to cool, well, I ended up with a “cake”. Even though, my loaf did not turn out pretty, it was so scrumptous, dispite it’s appearance (totally laughing at myself)

    • Chris
      August 28, 2013 at 2:27 pm

      Too funny Tanya!! Blueberry “Cake” it is 🙂

  • Ann
    September 2, 2013 at 2:27 pm

    I made this today – it was delicious and I will make it again but do have a few comments: I used a 9×5 pan and it took 1 hour and 32 minutes to be done. It took the top layer a LONG time to thoroughly cook. So it took 35-40 minutes longer than the recipe says. Additionally, be prepared to use lots of mixing bowls – you need four for the different steps. Lastly the cream cheese mixture makes a lot, I didn’t even use it all. If you don’t want a lot of cream cheese, I would halve that part of the recipe. Overall though it was very tasty and so moist!

  • kathleen
    September 7, 2013 at 1:54 pm

    I love this bread and so do my boys. I have it in the oven now for some back to school comfort. It is a pain in the neck though!

  • kathleen
    September 7, 2013 at 2:08 pm

    I was just reading through the comments and I did not keep my cream cheese mixture cold this time! I hope it doesn’t ruin the bread because it was so GREAT the first time. I really want it to come out nice for my boys’ first day of school. I will be so upset!

    • Chris
      September 7, 2013 at 8:14 pm

      Agreed, it is a pain to use a Million and a half bowls to make (oi). I am crossing my fingers that the cream cheese- hope your boys had (will have?) a great first day at school!

  • kathleen
    September 8, 2013 at 4:35 pm

    It Came Out Great. Yay. Guess Cream Cheese Doesn’t Have To Be Cold After All

    • Kathleen
      September 9, 2013 at 6:51 am

      And for the record, the reciepe cooked exactly as directed both times. I used all the cream cheese. It didn’t take any longer in time to bake. I would consider calling it a loaf cake because it is certainly more like blueberry cheese cake than a bread. Thanks again. Boys are happy.

      • crystal
        February 20, 2014 at 3:12 pm

        your right it is more like a bread pudding, like my mom made growing up….. mines in the oven now, but it seemed like there wasn’t enough of the bread mixture for the filling…? guess ill see what happens.

        • Nikia
          September 3, 2017 at 9:02 pm

          Mine looked that way too then I realized I miss the egg yolks and sugar!

          • Nikia
            September 3, 2017 at 9:04 pm

            Whites not yolk

  • Elizabeth
    September 20, 2013 at 8:11 pm

    Just made this with my girls. Hope it turns out. 🙂

  • Kj
    October 15, 2013 at 3:28 pm

    This is a great recipe. Have made it several times and our coffee group loves it! Thanks for sharing it.

  • Yetta Wilson
    October 24, 2013 at 3:58 pm

    Could I use a mixture of strawberries blue berries and rasberries, and maybe even black berries?

    • Chris
      October 24, 2013 at 5:03 pm

      Mixed berries sounds like a fabulous idea!

  • coco
    October 26, 2013 at 8:01 pm

    OK ! this is in the oven as I type 🙂 hopefully it comes out delish because it sure looks good in the picture. I think I may have a problem because my whites did not come to a hard peek but,,, we shall see ! thanx for the recipe 🙂

  • rebecca
    November 24, 2013 at 8:36 pm

    Mines in the oven now!! Crossing my fingers it looks as good as yours!! And taste yummy;)

  • Tamara
    February 21, 2014 at 10:45 am

    I sure hope this turns out for me. I’m not much of a baker. My hand mixer just broke so I’m using a hand mixing wand, but the egg whites are not fluffing. Tragedy and it looks so delish! Hope it’s ok.

  • Clara Fenstermaker
    March 9, 2014 at 4:48 pm

    I made this today and it turned out great! I call it a little bit of heaven. The only thing I would do different is add a little less sugar or skip the glaze all together. A little sweet for us.

  • Konnie
    May 1, 2014 at 2:51 pm

    Wow! My mother used to make this bread, and I was recently wishing I still had the recipe…thanks so much for the memories! I can’t wait until blueberry season now 🙂

  • sam
    May 3, 2014 at 6:50 am

    Made this last night and it turned out so good!! Must admit all the different bowls and mixes made me apprehensive about the final result.. Not to mention I’ve never made something in bread format before! Took exactly an hour to bake. I used two small baking loaf aluminum tins and split the batter between them. Just wanted to report it came out perfect that way!

  • cookingmommy
    May 18, 2014 at 9:01 am

    What an absolutely beautiful recipe, I am going to make this for our dieting group meeting tonight. I was searching for a blueberry recipe and this is the best one I have found. Thank you

  • Valerie
    May 18, 2014 at 10:25 pm

    Just took my loaf out of the oven and can’t wait to taste it. It looks perfect, just like the pic but I know that’s not a guarantee it taste good (been there before ☺️)…. I do agree though that it’s a pain to make…. Way too many bowls.

  • Deanne
    June 10, 2014 at 7:51 pm

    My daughter and I have made this 5 times now and it has turned out every time. The only changes were that we left out the zest and added some fresh squeezed lemon and only put 1/4 cup sugar in the filling layer. We mixed it differently every time. The first time with the egg whites beaten separately, the following times adding the whole eggs to the sugar and butter. It turned out fine every which way with less bowls and hassle. Plus everything blended together better in the end without the egg whites whipped separately. We just leave it cook till its set however long that may be. We also line the loaf pan with parchment that has been sprayed with pan spray so we can easily lift the whole thing out.

  • July 28, 2014 at 3:30 pm

    I made this this weekend and took into work for everyone to try…although half was pretty much gone before it made it in as it tasted so good!! I had no problems with the recipe quantities or cooking times and will definitely be making this again soon. Thanks for the post!

  • Karin
    August 4, 2014 at 1:46 am

    Just made it! It looked beautiful until I tried to take it out of the pan! It’s kind of a mess.. But will still eat it:)

  • cassy
    February 23, 2015 at 2:10 am

    I made this tonight. I doubled the recipe so I could give my mom a loaf.. omg the kitchen looked like a bomb went off! Next time I won’t double only because it was hard to judge half for the bottom layers so the cream cheese is closer to the top. Also never made it before so we shall see.. I do recommend that this is NOT a thing to start making at 1am.. lol lots of steps its 2 now and its still in oven..

  • Mary
    December 22, 2015 at 11:48 pm

    I’ve made this every year for Christmas since I found this recipe back in 2013. It’s a labor intensive, but very worth the effort. I’ve made a few changes to the original version, which only vary slightly from the original. I double this recipe and make up 3 foil pans from the mixtures. Instead of the orange zest I use lemon. I’ve changed the glaze a bit using lemon juice instead of the water. I also triple the glaze mixture from the original because I like the glaze to cover the entire surface of the loaf. It gets nice sweet crisp top this way. Great gift to hand out for the holidays!

  • Darla
    November 22, 2016 at 2:54 pm

    Does the butter need to be softened for the bread or mix cold?

  • Odette
    January 7, 2017 at 10:00 pm

    Omg I’m SO making this tomorrow. Just the thought of whipping the eggs white and add then to the batter makes my mouth water! I do that with my pancakes and they are the best pancakes ever! So fluffy! Of course baking powder is a must. Will leave another comment once it’s done. I find this recipe very simple. I love to bake:-D

  • Leah
    August 9, 2017 at 12:04 pm

    Do you think we could make this in a bread maker ???

  • Ashley
    August 13, 2018 at 12:44 pm

    I “beat” the egg whites with beaters since it said to beat. It fluffed until I added sugar… 1 tbsp at a time and then it became liquidy. Should I have used a whisk???

  • September 23, 2020 at 8:01 pm

    I just made this for an adult only weekend with my husbands siblings. Made it according to the directions but I baked it in a bundt pan instead. A few little pieces stuck to the side and so I had to taste it, DELICIOUS!
    I can only hope that the inside is as good as the outside. Bringing this and a peach cobbler for some desserts!

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