Blueberry Cream Cheese Loaf

This moist and tender Blueberry Cream Cheese Loaf combines the tanginess of cream cheese with bursts of juicy blueberries, making it ideal for breakfast, dessert, or a sweet snack. It’s an easy recipe that produces a delightful treat every time.

Why You’ll Love This Recipe

The combination of cream cheese and blueberries creates a perfect balance of tangy and sweet.

It’s versatile—serve it for breakfast, as a snack, or as a dessert.

The loaf stays moist for days, making it great for meal prep or gifting.

The optional glaze adds an extra layer of sweetness and visual appeal.

Simple ingredients and easy-to-follow instructions ensure success for all skill levels.

Ingredients

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

For the Loaf:

1 ¾ cups (220g) all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup (115g) unsalted butter, softened

4 ounces (115g) cream cheese, softened

¾ cup (150g) granulated sugar

¼ cup (50g) brown sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120ml) milk

1 ½ cups (225g) fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)

Optional Glaze:

1 cup (120g) powdered sugar

2-3 tablespoons milk or cream

½ teaspoon vanilla extract

Directions

Prepare the oven and loaf pan:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Mix dry ingredients:
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Cream butter and sugars:
In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Add wet ingredients:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine wet and dry ingredients:
Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Fold in the blueberries:
Gently fold in the flour-coated blueberries to prevent them from sinking.

Bake the loaf:
Pour the batter into the prepared pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.

Optional glaze:
Combine powdered sugar, milk, and vanilla extract in a small bowl. Drizzle the glaze over the cooled loaf.

Servings and Timing

This recipe yields approximately 8-10 slices.

Prep time: 15 minutes

Bake time: 55-65 minutes

Cooling time: 10 minutes

Variations

Lemon Blueberry Loaf: Add 1 tablespoon of lemon zest to the batter and use lemon juice in the glaze.

Cranberry Substitute: Replace blueberries with fresh or dried cranberries for a tart twist.

Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for added crunch.

Gluten-Free Version: Use a gluten-free all-purpose flour blend.

Mini Loaves: Divide the batter into mini loaf pans and adjust the baking time to 25-30 minutes.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.

Refrigeration: Keep in the fridge for up to 1 week.

Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-baked feel.

Related Recipes:

• Blueberry Bread with Lemon Glaze
• Best Banana Bread
• Banana Bread

FAQs

How do I prevent the blueberries from sinking?

I toss the blueberries in a bit of flour before folding them into the batter. This helps them stay evenly distributed.

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer without thawing to prevent them from bleeding into the batter.

Can I make this loaf without cream cheese?

Cream cheese is a key ingredient for the moist texture and tangy flavor, but you could try substituting with Greek yogurt or sour cream for a similar effect.

What’s the best way to glaze the loaf?

I drizzle the glaze over the cooled loaf using a spoon or piping bag for a neat finish.

Can I double the recipe?

Absolutely! I double the ingredients and bake in two loaf pans, ensuring they have enough space to bake evenly.

Conclusion

This Blueberry Cream Cheese Loaf is a delightful treat that’s as versatile as it is delicious. Its creamy texture, juicy blueberries, and optional sweet glaze make it a crowd-pleaser. Whether I’m serving it for breakfast, dessert, or a midday snack, it’s always a hit! Give it a try, and enjoy every slice.

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