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
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2 cups + 2 tbsp all-purpose flour, divided
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2 cups fresh or frozen blueberries
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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1 ½ cups granulated sugar
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1 tsp vanilla extract
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4 large eggs
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1 ½ tsp baking powder
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½ tsp salt
Instructions
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Preheat oven to 350°F and grease two 9×5-inch loaf pans.
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Toss blueberries with 2 tbsp flour; set aside.
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Beat butter, cream cheese, sugar, and vanilla until smooth.
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Add eggs one at a time, mixing well after each.
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In a separate bowl, whisk 2 cups flour, baking powder, and salt.
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Mix dry ingredients into wet mixture until combined.
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Fold in blueberries.
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Divide batter into pans.
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Bake 45–55 minutes or until toothpick comes out with moist crumbs.
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Cool 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
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Use frozen blueberries straight from the freezer to reduce color bleeding.
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Don’t overmix for a lighter texture.
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Wrap slices individually to freeze for up to 3 months.
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Garnish with a few fresh berries or a light glaze for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Carbohydrates: 36 g
- Protein: 5 g