If you are looking for a delightful twist on classic quick breads, this Blueberry Cream Cheese Loaf Recipe will quickly become one of your favorites. Imagine moist, tender crumb bursting with juicy blueberries and the subtle tang of cream cheese swirling throughout every slice. It’s a beautiful balance of sweet and slightly tangy flavors wrapped up in a soft, comforting loaf that makes mornings, afternoon snacks, or dessert feel extra special. Trust me, once you try this Blueberry Cream Cheese Loaf Recipe, you’ll be reaching for it again and again.
Ingredients You’ll Need
Gathering the right ingredients is the easiest part of this recipe, but each one plays an essential role. From the smooth richness of cream cheese to the fresh burst of blueberries, every element ensures the perfect balance of flavor, texture, and that gorgeous look.
- All-purpose flour: 1 ¾ cups (220g) to provide the perfect foundation and structure for the loaf.
- Baking soda: ½ teaspoon to help the loaf rise just right.
- Baking powder: 1 teaspoon to ensure a light and fluffy texture.
- Salt: ½ teaspoon to enhance all the sweet and creamy flavors.
- Unsalted butter: ½ cup (115g), softened for that rich, tender crumb.
- Cream cheese: 4 ounces (115g), softened to add moisture and a subtle tang.
- Granulated sugar: ¾ cup (150g) for balanced sweetness without overpowering.
- Brown sugar: ¼ cup (50g) contributes a hint of caramel depth.
- Eggs: 2 large, for binding and structure.
- Vanilla extract: 1 teaspoon to brighten all the flavors.
- Milk: ½ cup (120ml), which keeps the batter moist and tender.
- Fresh or frozen blueberries: 1 ½ cups (225g), tossed with flour to keep them from sinking to the bottom.
- Powdered sugar: 1 cup (120g) for the optional glaze that adds a sweet finishing touch.
- Milk or cream: 2-3 tablespoons, mixed with powdered sugar to create a smooth drizzle.
- Vanilla extract (for glaze): ½ teaspoon to tie the glaze flavors back to the loaf.
How to Make Blueberry Cream Cheese Loaf Recipe
Step 1: Preheat and prepare your pan
Start by heating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously and dust it with flour, or simply line it with parchment paper for easy removal. This little prep makes a big difference in keeping your loaf intact and looking beautiful.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these now ensures an even distribution of leavening agents and seasoning throughout the loaf, making sure every bite rises evenly with no surprises.
Step 3: Cream the butter, cream cheese, and sugars
Using a stand mixer or hand mixer, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color—about 2 to 3 minutes. This step creates the tender, moist texture that defines the Blueberry Cream Cheese Loaf Recipe.
Step 4: Add the eggs and vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. This slow addition helps keep the batter smooth and emulsified, resulting in a consistent texture.
Step 5: Combine dry ingredients and milk
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing gently just until everything comes together. Over-mixing here can make the loaf tough, so be sure to stop as soon as you see no more streaks of flour.
Step 6: Fold in the blueberries
Carefully fold in the blueberries that have been tossed with a tablespoon of flour. This little trick prevents the berries from sinking to the bottom during baking and keeps the loaf studded with juicy fruit throughout.
Step 7: Bake the loaf
Pour the batter into your prepared loaf pan and smooth the top slightly. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. When done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Optional glaze
Mix powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this over the cooled loaf for a sweet, elegant finish that adds just the right amount of extra sweetness and a glossy look.
How to Serve Blueberry Cream Cheese Loaf Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of honey complements the loaf beautifully. Fresh blueberries or a sprig of mint on the side add a pop of color and extra freshness.
Side Dishes
This loaf pairs wonderfully with a dollop of whipped cream or a smear of extra cream cheese for breakfast or brunch. A cup of strong coffee or a fruity tea balances the loaf’s sweetness perfectly.
Creative Ways to Present
Turn your Blueberry Cream Cheese Loaf Recipe into an eye-catching dessert by slicing it and layering it with Greek yogurt and fresh berries in a tall glass for a parfait. Or cut it into mini loaf-sized portions for charming individual servings at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days to keep it soft. For longer storage, refrigerate for up to 5 days; just bring it back to room temperature before serving.
Freezing
This Blueberry Cream Cheese Loaf Recipe freezes wonderfully. Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Reheating
To warm slices, microwave them for 15 to 20 seconds or toast lightly to bring back that fresh-baked feel. The glaze might soften a bit, but the flavors always deepen when reheated gently.
FAQs
Can I use frozen blueberries instead of fresh ones?
Absolutely! Just remember to toss the frozen blueberries with flour before folding them into the batter to avoid discoloring and sinking. They work perfectly and add the same burst of flavor.
Is it okay to substitute cream cheese with yogurt or sour cream?
You can try it, but cream cheese adds a unique richness and tang that’s hard to replace exactly. Yogurt or sour cream might change the texture slightly but can still create a moist loaf.
How can I tell when the loaf is fully baked?
The best test is inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. The edges will also pull away slightly from the pan when fully cooked.
Can I make this Blueberry Cream Cheese Loaf Recipe dairy-free?
Yes, by using dairy-free cream cheese and butter substitutes along with a plant-based milk, you can create a delicious dairy-free version that still captures the heart of this recipe.
What is the best way to prevent blueberries from sinking?
Tossing the blueberries in a tablespoon of flour before folding them into the batter creates a barrier so they remain evenly distributed throughout the loaf rather than sinking to the bottom.
Final Thoughts
I hope you feel eager to bake this Blueberry Cream Cheese Loaf Recipe because it truly is a comforting and impressive treat that fits any time of day. The delicious harmony of creamy tang and sweet, juicy berries makes it a star in my baking rotation. Bake a loaf soon, and watch it become a beloved favorite in your home as well!
Print
Blueberry Cream Cheese Loaf Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Blueberry Cream Cheese Loaf is a moist and flavorful quick bread perfect for breakfast or dessert. It features a creamy, tangy cream cheese base combined with juicy blueberries, all baked to perfection in a golden loaf. Finished with a simple vanilla glaze, this loaf is both indulgent and comforting.
Ingredients
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 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
Main Fruit
- 1 ½ cups (225g) fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)
Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat the eggs into the butter mixture one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the loaf tender.
- Fold in Blueberries: Gently fold in the blueberries that have been tossed in a tablespoon of flour. This helps prevent them from sinking to the bottom during baking.
- Bake the Loaf: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional Glaze: Mix the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled loaf for an extra touch of sweetness and shine.
Notes
- For best results, use fresh or properly thawed frozen blueberries.
- Coating blueberries in flour helps prevent them from sinking during baking.
- Do not overmix the batter once combined to keep the loaf tender and moist.
- Allow the loaf to cool before glazing to prevent the glaze from melting into the loaf.
- Storage: Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
