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