Blueberry Cream Cheese Loaf is the ultimate blend of moist, rich cream cheese cake and bursts of sweet-tart blueberries. Whether you’re looking for a comforting bake for brunch, a snack to enjoy with coffee, or a delicious homemade gift, this loaf checks all the boxes. It delivers big on flavor, texture, and visual appeal. Even better, it makes two loaves, so you can share one or freeze it for later. Get ready to fall in love with this irresistible treat that will make your kitchen smell like a bakery.
Why You’ll Love This Blueberry Cream Cheese Loaf
This Blueberry Cream Cheese Loaf is the perfect combination of tangy cream cheese and sweet blueberries folded into a buttery, tender crumb. Each slice offers a rich, velvety bite with little bursts of blueberry in every mouthful. What makes it even better is its versatility — it’s ideal for breakfast, an afternoon snack, or dessert. Plus, it’s beginner-friendly, requires no fancy equipment, and always impresses guests. Whether served warm or cold, it’s a bakery-style delight you can make at home.
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Step-by-Step: How to Make Blueberry Cream Cheese Loaf
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans and set aside.
- Coat the Blueberries: In a small bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking in the batter.
- Cream the Base: In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and fluffy.
- Add Eggs: Crack in the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining 2 cups of flour, baking powder, and salt.
- Combine Wet and Dry: Slowly incorporate the dry ingredients into the wet mixture, stirring only until everything is evenly blended.
- Fold in Blueberries: Gently fold the floured blueberries into the batter without overmixing.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the loaves to cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely. Slice and enjoy!
Helpful Tips
- Always start with room temperature butter and cream cheese for smooth mixing.
- If using frozen blueberries, do not thaw them before folding into the batter.
- Lightly flouring the blueberries helps keep them suspended throughout the loaf.
- Don’t overmix once the flour is added, to keep the loaf tender.
- Use a light-colored metal loaf pan for even baking.
Substitutions And Variations
- Fruit Swaps: Replace blueberries with raspberries, blackberries, or chopped strawberries.
- Add Zest: Mix in a teaspoon of lemon or orange zest for a citrusy twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Sweetener Alternatives: Substitute half the granulated sugar with brown sugar for a deeper flavor.
- Mini Loaves: Divide batter into mini loaf pans and reduce baking time accordingly.
Storage Instructions
Wrap cooled loaves tightly in plastic wrap or store in an airtight container. They keep well at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To freeze, wrap each loaf in foil and place in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
Nutritional Information
Approximate per slice, based on 20 slices total:
- Calories: 260
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 160mg
- Carbohydrates: 30g
- Sugar: 18g
- Protein: 4g
- Fiber: 1g
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of honey.
- Pair with coffee or tea for a cozy afternoon treat.
- Top with whipped cream or a dusting of powdered sugar for a dessert twist.
- Make it a brunch star by pairing with eggs and fresh fruit.
- Slice and pack for picnics or school lunches.
Frequently Asked Questions About Blueberry Cream Cheese Loaf
Can I use frozen blueberries? Yes! Just be sure to use them straight from the freezer and toss them with flour before adding to the batter.
Can I make this loaf ahead of time? Absolutely. This loaf stores well and can be frozen, making it a great make-ahead option.
Why did my blueberries sink? If you skip coating them in flour, they may sink. Lightly tossing them in flour helps keep them evenly distributed.
Can I use low-fat cream cheese? While possible, it may change the texture. Full-fat cream cheese gives the best results.
Can I bake this in one large pan? It’s best to use two 9×5-inch loaf pans as the recipe is designed for two loaves. Baking in one pan may affect the cooking time and consistency.
Final Thoughts
Thank you so much for stopping by to explore this delightful Blueberry Cream Cheese Loaf recipe. It’s one of those comforting, bakery-style treats that brings joy with every bite. The ease of preparation combined with its rich flavor and tender texture makes it a favorite in our kitchen. Whether you’re baking for loved ones or just treating yourself, I hope this recipe brings warmth and sweetness to your day. Happy baking, and thank you for being a part of our food-loving community!
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Blueberry Cream Cheese Loaf
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves (about 20 slices total) 1x
- Diet: Vegetarian
Description
Blueberry Cream Cheese Loaf is a rich, moist, and buttery treat bursting with fresh or frozen blueberries. This easy, no-fuss recipe makes two bakery-style loaves, perfect for sharing, gifting, or freezing for later. Ideal for breakfast, brunch, or dessert, it’s a must-try for blueberry lovers. Bake it today and enjoy a slice of homemade goodness!
Ingredients
2 cups plus 2 tablespoons all-purpose flour, divided
2 cups fresh or frozen blueberries
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans and set aside.
- Coat the Blueberries: In a small bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking in the batter.
- Cream the Base: In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and fluffy.
- Add Eggs: Crack in the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining 2 cups of flour, baking powder, and salt.
- Combine Wet and Dry: Slowly incorporate the dry ingredients into the wet mixture, stirring only until everything is evenly blended.
- Fold in Blueberries: Gently fold the floured blueberries into the batter without overmixing.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the loaves to cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely. Slice and enjoy!
Notes
If using frozen blueberries, do not thaw.
Use full-fat cream cheese for best texture.
Store at room temp for 3 days, or refrigerate up to 1 week.
Freeze loaves (wrapped well) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American