Cream Cheese Lemon Blueberry Bread

Cream cheese lemon blueberry bread is a delightful treat with a burst of flavor. The creamy texture of the cream cheese complements the zesty lemon and juicy blueberries perfectly. Whether enjoyed as a breakfast or dessert, this bread is sure to please your taste buds.

Creamy cheese swirling with tangy lemon zest and juicy blueberries, all wrapped up in a warm, freshly baked loaf. This is one of those breads that you can enjoy for breakfast, a snack or dessert. 

And nothing beats the aroma of bread baking in your oven. 

Tips and Tricks For Making Cream Cheese Lemon Blueberry Bread

Here are some tips and tricks to help you make the perfect cream cheese lemon blueberry bread

  1. Soften the cream cheese: Make sure your cream cheese is at room temperature before using it in the recipe. This will ensure it mixes smoothly into the batter without any lumps.
  2. Use fresh lemon zest: For the best lemon flavor, use freshly grated lemon zest rather than pre-packaged zest. The oils in fresh zest are more potent and will give your bread a brighter, more intense lemon flavor.
  3. Toss blueberries in flour: To prevent the blueberries from sinking to the bottom of the bread while baking, toss them in a bit of flour before folding them into the batter. This will help them stay evenly distributed throughout the loaf.
  4. Don't overmix the batter: Mix the wet and dry ingredients together until just combined. Overmixing can result in a dense and tough bread, so be gentle when folding everything together.
  5. Test for doneness: Use a toothpick or cake tester to check if the bread is fully baked. Insert it into the center of the loaf—if it comes out clean or with just a few moist crumbs, the bread is done. If there's batter clinging to the toothpick, bake for a few more minutes and test again.
  6. Let it cool before slicing: Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slicing into it too soon can cause it to crumble, so be patient and let it set.

How to Store

Storing cream cheese lemon blueberry bread is easy-peasy! Once it's cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Then, pop it in an airtight container or a resealable plastic bag. Store it at room temperature for up to 2 days for maximum freshness. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before enjoying it again.

Can I use frozen blueberries instead of fresh? Absolutely! Just make sure to thaw and drain them well before adding them to the batter. 

Can I omit the lemon zest? While lemon zest adds a bright and zesty flavor to the bread, you can omit it if you prefer a more subtle lemon taste. Alternatively, you can replace it with orange zest for a different citrus twist.

How can I make this bread gluten-free? You can try using a one-to-one gluten-free all-purpose flour blend in place of regular flour. 

Can I add nuts to the bread? Absolutely! Chopped nuts like walnuts or pecans would add a delightful crunch to the bread. Simply fold them into the batter along with the blueberries.


  • ½ c butter, softened
  • 8 oz. cream cheese, room temperature
  • 1 c granulated sugar
  • 2 eggs
  • 6 tbsp milk
  • 2 tsp vanilla extract
  • Juice of 1 lemon
  • Lemon zest of 1 large lemon
  • 2 c all purpose flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 ½ c fresh blueberries

How to Make Cream Cheese Lemon Blueberry Bread

Preheat the oven to 350°. Grease a loaf pan with nonstick baking spray, set aside.

In a large bowl, cream together the butter, cream cheese and sugar until smooth.

Next, add in the eggs, milk, vanilla extract, lemon juice and lemon zest. Stir until just combined.

To the wet ingredients, add the flour, baking soda, baking powder and stir until all the dry ingredients have blended thoroughly. You don’t want to overmix the batter.

Add in the blueberries and fold into the dough.

Place the dough into the loaf pan and bake in the oven for 60-70 minutes, until when a toothpick inserted comes out clean.

Allow the bread to cool for about 10-15 minutes before removing from the loaf pan. Allow to cool on a wire rack.

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