This blueberry cream cheese loaf is a tender, moist quick bread that combines the sweetness of ripe blueberries with the richness of cream cheese. It’s the kind of recipe that feels indulgent yet approachable, perfect for breakfast, brunch, or as a comforting dessert. The cream cheese not only adds a velvety texture but also balances the tartness of the berries, creating a loaf that is flavorful, soft, and irresistible. Whether served warm with a pat of butter or enjoyed at room temperature with tea or coffee, this loaf is a crowd-pleaser that brings together simple ingredients in a delightful way.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 115 g (4 oz) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups fresh or frozen blueberries (tossed lightly in flour to prevent sinking)
Instructions
- Prepare the oven and pan
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter, cream cheese, and sugar
- In a large mixing bowl, beat softened butter and cream cheese until smooth and creamy. Add sugar and continue beating until light and fluffy.
- Add eggs and flavoring
- Beat in eggs one at a time, followed by vanilla extract. Mix until well incorporated.
- Combine wet and dry ingredients
- Gradually add the dry mixture to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
- Fold in blueberries
- Gently fold in the floured blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
- Bake the loaf
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve
- Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
Servings
This recipe yields 8–10 slices, depending on thickness.
Note
The blueberry cream cheese loaf is versatile and forgiving. Fresh blueberries give the best burst of flavor, but frozen ones work just as well—just don’t thaw them before adding to the batter. Tossing the berries in flour prevents them from sinking to the bottom, ensuring even distribution. The cream cheese enriches the loaf, keeping it moist for days and adding a subtle tang that pairs beautifully with the sweetness of the fruit.
This loaf is perfect for gatherings, as a homemade gift, or simply to enjoy with your family. It stores well in an airtight container at room temperature for up to two days or in the refrigerator for up to five. For longer storage, wrap slices individually and freeze; they can be reheated in the oven or microwave for a quick treat.
The beauty of this recipe lies in its balance—soft crumb, creamy undertones, and bursts of juicy blueberries. It’s a loaf that feels indulgent yet wholesome, making it a timeless addition to your baking repertoire.