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| Blueberry Cream Cheese Loaf Recipe |
If you’re looking for a soft, rich, and crowd-pleasing baked treat, this blueberry cream cheese loaf recipe is exactly what you need. With a tender crumb, bursts of juicy blueberries, and a subtle tang from cream cheese, this loaf tastes like something straight from a bakery—but it’s easy enough to make at home.
This ultra-detailed guide walks you through every step, making it perfect for beginners while still delivering professional-level results. Whether you’re baking for breakfast, brunch, dessert, or gifting, this loaf never disappoints.
What Is a Blueberry Cream Cheese Loaf?
A blueberry cream cheese loaf is a type of quick bread made without yeast. It combines a buttery batter, softened cream cheese, and fresh or frozen blueberries. The cream cheese adds moisture and richness, while the blueberries provide natural sweetness and color.
Unlike traditional pound cakes, this loaf is lighter in texture yet incredibly moist.
Why You’ll Love This Blueberry Cream Cheese Loaf Recipe
- Ultra-moist and soft crumb
- Balanced sweetness (not overly sugary)
- Beginner-friendly recipe
- Perfect for breakfast or dessert
- Freezer-friendly and great for gifting
Ingredients for Blueberry Cream Cheese Loaf Recipe
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 8 oz cream cheese, softened
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk
Blueberries
- 1½ cups fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
Equipment You’ll Need
- 9x5-inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
How to Make Blueberry Cream Cheese Loaf (Step-by-Step Instructions)
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter, Sugar, and Cream Cheese
In a large bowl, beat butter, sugar, and cream cheese until light and fluffy. This step creates the loaf’s tender texture.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add dry ingredients, alternating with milk. Mix just until combined.
Step 6: Fold in Blueberries
Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
Step 7: Bake
Pour batter into prepared pan. Bake for 55–65 minutes, covering loosely if the top browns too quickly.
Step 8: Cool
Cool in pan for 15 minutes, then transfer to a rack to cool completely.
Why Coat Blueberries in Flour?
Coating blueberries in flour helps prevent them from sinking to the bottom of the loaf, ensuring even distribution throughout the bread.
Flavor Variations
Lemon Blueberry Cream Cheese Loaf
Add 1 tablespoon lemon zest and 1 tablespoon lemon juice.
Blueberry Cream Cheese Streusel Loaf
Top with a buttery streusel before baking for extra crunch.
Glazed Blueberry Loaf
Drizzle with powdered sugar glaze after cooling.
How to Store Blueberry Cream Cheese Loaf
- Room temperature: Up to 2 days (wrapped tightly)
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months (slice before freezing)
Serving Ideas
- Serve warm with butter
- Pair with coffee or tea
- Top with whipped cream or yogurt
Common Mistakes to Avoid
- Overmixing the batter
- Using cold cream cheese
- Skipping parchment paper
Final Thoughts
This blueberry cream cheese loaf recipe delivers everything you want in a homemade quick bread—moist texture, rich flavor, and beautiful presentation. It’s simple enough for beginners yet impressive enough for special occasions.
Once you try it, this loaf is bound to become a favorite in your baking rotation.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, use them straight from frozen and toss in flour.
Can I make this loaf gluten-free?
Yes, substitute a 1:1 gluten-free baking flour.
Why is my loaf dense?
Overmixing or expired leavening agents can cause density.
