Moist, rich, and bursting with juicy blueberries, this Blueberry Cream Cheese Loaf is everything you want in a homemade quick bread. The cream cheese gives the batter a tender crumb and delicious tang, while the sweet blueberries add vibrant pops of fruity flavor in every bite. Whether you’re baking for brunch, dessert, or a cozy breakfast treat, this loaf checks all the boxes.
If you love our Lemon Blueberry Bread or Cream Cheese Banana Loaf, this recipe will be your new favorite. It’s easy to make, visually stunning, and always a crowd-pleaser!
What is Blueberry Cream Cheese Loaf?
Blueberry Cream Cheese Loaf is a soft and sweet quick bread made with a blend of butter and cream cheese, folded with fresh or frozen blueberries. It’s baked in a loaf pan and perfect for slicing and serving at any time of day. As the saying goes, “the way to a man’s heart is through his stomach,” and this blueberry loaf is the perfect way to win anyone over.
Why You’ll Love This Recipe:
Here’s why this loaf deserves a spot in your recipe rotation:
- Extra moist texture: Cream cheese adds richness and helps keep the bread soft.
- Packed with blueberries: Every slice is loaded with sweet berries.
- Great for freezing: Make two loaves and save one for later!
This loaf is ideal for gifting, entertaining, or enjoying with your morning coffee or afternoon tea.
How to Make Blueberry Cream Cheese Loaf
Quick Overview
This recipe makes two loaves and comes together easily with just a few mixing bowls and a hand mixer. Tossing the berries in flour helps prevent them from sinking.
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 Instructions:
- Preheat the Oven: Set oven to 350°F. Grease two 9×5-inch loaf pans.
- Prep the Blueberries: Toss the blueberries with 2 tablespoons of flour and set aside.
- Cream the Butter and Cream Cheese: In a large mixing bowl, use an electric mixer to beat the butter, cream cheese, sugar, and vanilla until smooth.
- Add Eggs: Beat in eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: In another bowl, whisk together the remaining 2 cups of flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry mixture into the wet ingredients, mixing until fully incorporated.
- Fold in Berries: Gently fold in the floured blueberries.
- Bake: Divide the batter evenly between the prepared loaf pans and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the loaves cool in the pans for 10 minutes before removing to a wire rack to cool completely.
What to Serve with Blueberry Cream Cheese Loaf
Enjoy this loaf on its own, or serve with butter, lemon curd, or a drizzle of honey. It pairs wonderfully with hot coffee, tea, or a glass of cold milk. Add a dollop of whipped cream for a more indulgent dessert-style presentation.
Top Tips for Perfect Loaf Cake
- Use room temperature ingredients: Helps everything blend smoothly.
- Toss blueberries in flour: Prevents them from sinking to the bottom.
- Don’t overmix: Gently fold in the dry ingredients and berries.
- Check doneness: A toothpick should come out clean or with just a few crumbs.
- Freeze a loaf: Wrap tightly in plastic and freeze for up to 2 months.
Storing and Freezing Tips
Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature.
FAQs
Can I use frozen blueberries? Yes—do not thaw before using. Toss in flour as you would fresh.
Can I make this in one large loaf pan? This recipe makes two loaves. You could try baking it in a bundt pan or halving the recipe for one loaf.
Can I add lemon zest? Absolutely! Lemon zest adds a fresh, zippy contrast to the sweet berries.
What kind of cream cheese should I use? Full-fat block-style cream cheese works best for this recipe.
Can I make this gluten-free? Yes—use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.
Conclusion
Blueberry Cream Cheese Loaf is a luscious, berry-packed treat that’s perfect for any occasion. Whether you enjoy it as a breakfast bake, snack, or dessert, this recipe delivers on taste and texture every time. Bake it today and share a slice (or two) of homemade comfort!
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 oven to 350°F. Grease two 9x5-inch loaf pans.
- Toss blueberries with 2 tablespoons of flour and set aside.
- In a large bowl, beat butter, cream cheese, sugar, and vanilla until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until combined.
- Fold in floured blueberries gently.
- Divide batter evenly between loaf pans. Bake 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add lemon zest to the batter. Frozen blueberries should not be thawed before adding. Store tightly wrapped at room temperature for 3 days or refrigerate up to 1 week.