Name: Blueberry Cream Cheese Loaf
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 4 oz cream cheese, softened; 1 cup granulated sugar; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1 1/4 cups fresh or frozen blueberries (if frozen, do not thaw); 1 tablespoon all-purpose flour (for coating blueberries)

Moist, rich, and filled with bursts of juicy blueberries, this Blueberry Cream Cheese Loaf is a delicious balance of tang and sweetness. I love baking it for breakfast, brunch gatherings, or simply as a sweet treat with a cup of coffee or tea. The cream cheese adds a creamy richness that keeps the loaf moist for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (1 stick) unsalted butter, softened

4 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 1/4 cups fresh or frozen blueberries (if frozen, do not thaw)

1 tablespoon all-purpose flour (for coating blueberries)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, I cream the butter, cream cheese, and sugar until light and fluffy.

I beat in the eggs one at a time, then mix in the vanilla extract.

In a separate bowl, I whisk together the flour, baking powder, and salt.

I add the dry ingredients to the wet ingredients in batches, alternating with milk, starting and ending with the dry. I mix just until combined.

I toss the blueberries in 1 tablespoon of flour, then gently fold them into the batter.

I pour the batter into the prepared loaf pan and smooth out the top.

I bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 10 slices

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 1 hour 20 minutes

Calories per slice: 290 kcal

Variations

I sometimes use lemon zest in the batter for a citrusy twist.

For extra texture, I’ve added a crumb topping made with brown sugar and cinnamon.

I’ve tried it with raspberries instead of blueberries, and it turned out just as delicious.

If I want a richer flavor, I use sour cream instead of milk.

I love making mini loaves for gifting or freezing—just reduce the baking time accordingly.

Storage/Reheating

I store the loaf in an airtight container at room temperature for up to 3 days or refrigerate it for up to 1 week. To reheat, I warm slices in the microwave for about 10–15 seconds or toast them lightly for a crisp edge. It also freezes well—wrapped tightly in plastic and foil, it can be stored for up to 3 months.

FAQs

How do I keep the blueberries from sinking to the bottom?

I toss the blueberries in flour before folding them into the batter. This helps them stay evenly distributed throughout the loaf.

Can I use frozen blueberries?

Yes, I often use frozen blueberries—just be sure not to thaw them before adding to the batter, or they might bleed too much color.

What can I use instead of cream cheese?

I’ve had success using Greek yogurt or sour cream in place of cream cheese, though the texture is slightly different—still moist, but less dense.

How do I know when the loaf is done baking?

I insert a toothpick into the center of the loaf—if it comes out clean or with a few crumbs, it’s done. If there’s wet batter, I continue baking for a few more minutes.

Can I make this loaf gluten-free?

Yes, I use a good quality 1:1 gluten-free baking flour in place of all-purpose flour. The texture changes slightly, but the flavor is still great.

Conclusion

This Blueberry Cream Cheese Loaf has become a staple in my kitchen. Whether I’m baking it for a cozy breakfast, sharing it at brunch, or enjoying it as dessert, it never disappoints. I love how easy it is to make with simple ingredients, and the flavor is always a crowd-pleaser.

📖 Recipe:

Blueberry Cream Cheese Loaf

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Author: Sophia
Total Time: 1 hour 20 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

Moist, rich, and filled with bursts of juicy blueberries, this Blueberry Cream Cheese Loaf combines the tangy creaminess of cream cheese with sweet, bright berries in a tender, dense loaf that’s perfect for breakfast, brunch, or dessert.