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