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.
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)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Cream the butter, cream cheese, and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in batches, alternating with milk, starting and ending with the dry ingredients. Mix just until combined.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add lemon zest for a citrusy twist.
Use a brown sugar-cinnamon crumb topping for extra texture.
Raspberries can be used instead of blueberries.
Substitute sour cream for milk for a richer flavor.
Make mini loaves by reducing the baking time.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
