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Homemade Blueberry Bread with Blackberry Cream Cheese Spread

Fresh blueberries are wonderful in this quick bread. It freezes well.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bread
Cuisine: American
Keyword: blackberry cream cheese spread, blueberry bread, blueberry bread recipe
Servings: 4 servings
Calories: 588kcal
Author: Chloe Tuttle


  • 1 large egg
  • 1/4 cup corn or vegetable oil
  • 3/4 cup sugar
  • 1/2 cup fresh mashed blueberries (about 4 ounces whole blueberries)
  • 1 1/2 Tablespoons blueberry or seedless blackberry jam
  • 1/2 cup shredded sweetened coconut plus 1 Tablespoon for sprinkling on top of loaves
  • 1 cup self-rising flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

To Make the Blueberry or Blackberry Cream Cheese Spread:

  • 4 ounces cream cheese softened to room temperature
  • 2 Tablespoons blueberry or seedless blackberry jam


  • Preheat oven to 350 degrees. Grease two mini bread pans using cooking spray with flour like Baker’s Secret.
  • Whisk egg in large mixing bowl. Stir in oil and sugar.
  • Wash blueberries and drain. Mash and chop the berries until some juice is released. Some of the blueberries will still be whole and this is just fine. You need ½ cup mashed berries. Add blueberries to the oil egg and oil.
  • Stir in the jam and coconut.
  • In medium-size mixing bowl stir together the flour, cinnamon, cloves and salt. Add the dry mixture to the blueberry mixture.
  • Pour into loaf pans, filling about 3/4 full. Sprinkle the tops with the reserved coconut – the SECRET ingredient
  • Bake for 30-35 minutes until lightly browned or until a straw inserted into the center comes out clean. With moist breads like this Blueberry Bread, it is difficult to know when they are done. The straw or small knife inserted into the bread technique is the best way to know. You can’t just go by the time. Be careful you don’t overcook.
  • Cool on wire racks for five minutes. Remove bread from pans and continue to cool until ready to slice. To store, wrap in clear wrap. This bread will keep fresh for several days. The recipe can be doubled.


  • Add the softened cream cheese and 2 Tablespoons of Blackberry Jam. Stir until totally mixed. Store in the refrigerator.


* Note: I often use half blueberries and half blackberries for this bread. If you are using frozen berries, drain off some of the liquid.
Yield: 2 small mini loaves and ½ cup blackberry spread


Calories: 588kcal | Carbohydrates: 75g | Protein: 11g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 353mg | Potassium: 133mg | Fiber: 1g | Sugar: 47g | Vitamin A: 790IU | Vitamin C: 3.3mg | Calcium: 125mg | Iron: 1mg