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.
