This Blueberry Cream Cheese Loaf is a tender, bakery-style quick bread that combines juicy blueberries with rich, creamy goodness in every slice. The cream cheese adds moisture and a subtle tang that perfectly balances the sweetness of the berries, creating a loaf that’s comforting, flavorful, and incredibly satisfying.
Ideal for breakfast, brunch, dessert, or a simple snack, this loaf is easy to prepare and made with everyday ingredients. Whether served plain, lightly toasted, or topped with a drizzle of glaze, it’s the kind of recipe you’ll come back to again and again.
Ingredients :
For the Loaf
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
8 ounces cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
Optional additions: lemon zest, a light sugar glaze, or a splash of milk if the batter feels too thick.
Instructions :
- Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat the softened butter, cream cheese, and sugar until smooth and creamy. This step is key to achieving a soft, moist texture.
- Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the loaf tender.
- Fold in Blueberries
Gently fold the blueberries into the batter. If using frozen berries, add them straight from the freezer without thawing.
- Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
- Cool and Slice
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Helpful Tips
Toss blueberries in a little flour before folding them in to help prevent sinking.
For extra flavor, add lemon zest to brighten the loaf.
Store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze individual slices for longer storage.
Conclusion :
This Blueberry Cream Cheese Loaf is the perfect combination of simplicity and indulgence. With its moist crumb, creamy richness, and bursts of juicy blueberry flavor, it’s a loaf that feels special without being complicated.
Whether you bake it for guests, family, or just yourself, this recipe delivers comforting homemade flavor every time. One slice is never enough — and that’s exactly why it deserves a spot in your regular baking rotation.