Blueberry Cream Cheese Loaf is a delightful twist on a classic quick bread that brings together the sweet-tart flavor of blueberries with the rich, tangy cream cheese. This loaf is perfect for breakfast, brunch, or dessert, offering a moist, tender crumb studded with juicy berries and swirls of creamy filling. It’s easy to prepare with pantry staples and fresh or frozen blueberries, making it a go-to for anyone craving a tasty, comforting treat. In this post, you’ll find everything you need—from ingredients to serving suggestions—to bake a loaf that’s as beautiful as it is delicious.
Why You’ll Love This Blueberry Cream Cheese Loaf
- Flavor Harmony: The creamy sweetness of the cream cheese pairs beautifully with the bright flavor of blueberries.
- Versatility: Perfectly suited for breakfast, an afternoon pick-me-up, or a sweet ending to your day.
- Moist & Tender: Thanks to the cream cheese and butter, this loaf stays moist and scrumptious for days.
- Impressive Yet Easy: Simple steps yield a loaf that looks and tastes like you spent hours baking it.
- Great Crowd-Pleaser: Perfect for potlucks, brunches, or gifting—a guaranteed hit every time.
Ingredients
Here’s what you need to create your Blueberry Cream Cheese Loaf:
- 2 cups all-purpose flour (plus 2 tablespoons, divided)
- 2 cups fresh or frozen blueberries
- 1 cup unsalted butter, softened (2 sticks)
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Step-by-Step: How to Make Blueberry Cream Cheese Loaf
- Prep & Preheat: Preheat your oven to 350 °F (175 °C). Grease two 9×5‑inch loaf pans and set aside.
- Coat the Berries: Toss the blueberries with 2 tablespoons of the flour—this prevents them from sinking during baking.
- Cream Butter & Cheese: In a large bowl, beat together the softened butter, softened cream cheese, sugar, and vanilla extract until fluffy and smooth.
- Add Eggs: Incorporate the eggs one at a time, beating well after each to ensure a silky batter.
- Dry Mix: In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined to preserve the moist texture.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to overmix.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached.
- Cool: Let the loaves rest in their pans for 10 minutes, then use a knife to loosen the edges and carefully invert onto a wire rack to cool completely.
- Slice and Serve: Once cooled, slice and enjoy!
Helpful Tips
- Room‑Temperature Ingredients: Ensuring the butter, cream cheese, and eggs are at room temperature helps the batter emulsify and rise evenly.
- Blueberry Tip: If using frozen berries, fold them in straight from the freezer to prevent color bleeding.
- Don’t Overmix: To keep the loaf tender, mix just until the dry ingredients are incorporated.
- Pan Prep: Greasing and lightly flouring the pans aids in loaf release—especially helpful with gooey fillings.
- Toothpick Test: Look for a toothpick that comes out with a few soft crumbs—this means it’s baked to perfection.
Substitutions And Variations
- Flour: Swap in half whole‑wheat flour for a healthier loaf (use 1 cup whole‑wheat + 1 cup all-purpose).
- Sweeteners: Swap granulated sugar with coconut sugar or light brown sugar for a deeper, more complex sweetness.
- Fruit Variation: Try raspberries, blackberries, or diced strawberries in place of blueberries.
- Citrus Zest: Add finely grated lemon or orange zest to the batter for a bright aromatic twist.
- Marble Effect: Hold back a portion of the plain batter and swirl it gently with some of the cream cheese layer to create a beautiful marbled look.
Storage Instructions
- Room Temperature: Keep the loaf in an airtight container at room temperature for up to 3 days.
- Refrigerator: The cream cheese means best storage is in the fridge—wrapped or in an airtight container—for up to 5 days.
- Freezing: Slice the loaf, wrap each piece in plastic wrap and then foil, and freeze for up to three months. Thaw at room temperature or warm gently in a toaster oven.
Nutritional Information (Per Slice, based on 16 slices per loaf; approximate)
- Calories: 320 kcal
- Fat: 18 g (10 g saturated)
- Carbohydrates: 36 g
- Fiber: 1 g
- Sugar: 22 g
- Protein: 5 g
- Sodium: 180 mg
(Note: Nutritional values are estimates. For accuracy, use your preferred nutrition calculator.)
Serving Suggestions
- Breakfast Spread: Serve warm with a smear of softened butter or maple syrup.
- Brunch Centerpiece: Pair with yogurt parfaits, fresh fruit, and mimosas.
- Sweet Afternoon Snack: Offer alongside coffee, tea, or a homemade latte.
- Dessert Plated: Top a slice with vanilla ice cream, fresh berries, and a dusting of powdered sugar.
Frequently Asked Questions About Blueberry Cream Cheese Loaf
Q: Can I use frozen blueberries instead of fresh?
A: Yes! Just toss them with flour first—this helps keep them from sinking and prevents the juices from turning the batter blue.
Q: Why mix blueberries with flour before folding them in?
A: Coating them with flour helps prevent the berries from sinking to the bottom of the loaf during baking and keeps the color from bleeding too much into the batter.
Q: My loaf came out dense—what could have gone wrong?
A: A few things: your baking powder may be old (check expiry), overmixing can compress the batter, or the oven temperature could be inaccurate. Letting wet and dry mixtures meet until just combined helps ensure a light crumb.
Q: How can I get a prettier presentation?
A: Sprinkle sugar on top before baking for a crunchy crust, drizzle a simple icing over cooled loaves, or garnish the top with a few whole blueberries for an attractive finish.
Q: What’s the best way to tell when the loaf is done?
A: Insert a toothpick into the center—if it comes out mostly clean with a few moist crumbs, it’s ready. Still unsure? Bake for another 3–5 minutes and check again.
Q: Can I make this gluten-free?
A: Yes! Substitute an equal measure of gluten-free all-purpose flour (ensure it contains xanthan gum). The texture may be slightly different—still delicious and moist!
Conclusion
Thanks so much for baking along with me! This Blueberry Cream Cheese Loaf has become one of my favorite all-time recipes—rich, fruity, and incredibly comforting. I love how the creamy swirls and juicy berries come together in each bite. It’s a loaf that’s simple enough for a weekday breakfast but elegant enough to serve at a gathering. I hope it brings as much joy to your kitchen as it does to mine. Enjoy every slice, and thank you so much for being a part of this food-loving community. Happy baking and bon appétit!
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Blueberry Cream Cheese Loaf
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves (16 slices total) 1x
Description
Blueberry Cream Cheese Loaf is a moist, flavorful quick bread packed with juicy blueberries and a creamy swirl of tangy cream cheese. A must-bake recipe that’s perfect for breakfast, dessert, or any snack in between.
Ingredients
2 cups + 2 tbsp all-purpose flour, divided
2 cups fresh or frozen blueberries
1 cup unsalted butter, softened
8 oz cream cheese, softened
1 ½ cups granulated sugar
1 tsp vanilla extract
4 large eggs
1 ½ tsp baking powder
½ tsp salt
Instructions
Preheat oven to 350°F and grease two 9×5-inch loaf pans.
Toss blueberries with 2 tbsp flour; set aside.
Beat butter, cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing well after each.
In a separate bowl, whisk 2 cups flour, baking powder, and salt.
Mix dry ingredients into wet mixture until combined.
Fold in blueberries.
Divide batter into pans.
Bake 45–55 minutes or until toothpick comes out with moist crumbs.
Cool 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
Use frozen blueberries straight from the freezer to reduce color bleeding.
Don’t overmix for a lighter texture.
Wrap slices individually to freeze for up to 3 months.
Garnish with a few fresh berries or a light glaze for presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Carbohydrates: 36 g
- Protein: 5 g