Blueberry Cream Cheese Loaf Recipe

Introduction

This Blueberry Cream Cheese Loaf is soft, moist, and bursting with blueberries. The addition of cream cheese in the batter gives it a rich, tender crumb and a slightly tangy flavor that pairs perfectly with the sweet blueberries. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea.

Ingredients

For the Loaf:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 oz (½ cup) cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or plain yogurt
• 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
• 1 tablespoon all-purpose flour (for coating blueberries)

Optional Glaze:

• ½ cup powdered sugar
• 1–2 teaspoons milk or lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Prepare blueberries: In a small bowl, toss blueberries with 1 tablespoon flour to prevent them from sinking to the bottom.
3. Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt.
4. Cream butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
5. Add sugar and eggs: Mix in sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
6. Combine wet and dry: Alternately fold in the flour mixture and sour cream (or yogurt) until just combined. Avoid overmixing.
7. Fold in blueberries: Gently fold the coated blueberries into the batter.
8. Bake: Pour batter into prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Optional glaze: Whisk powdered sugar with milk or lemon juice until smooth. Drizzle over cooled loaf.

Tips

• Use fresh or frozen blueberries; tossing them in flour prevents them from sinking.
• Do not overmix the batter—overmixing can make the loaf dense.
• For extra flavor, add a teaspoon of lemon zest to the batter.
• Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.

FAQs

1. Can I use frozen blueberries?
Yes! Keep them frozen and toss in a little flour before folding into the batter to prevent sinking.

2. Can I make this dairy-free?
You can substitute butter with vegan butter and use a dairy-free cream cheese alternative.

3. Can I double the recipe?
Yes, but bake in two separate loaf pans to ensure even cooking.

4. Can I swirl the cream cheese instead of mixing it in?
Yes! Beat the cream cheese with 2 tablespoons sugar and swirl into the batter before baking for a marbled effect.

5. How long does it stay fresh?
At room temperature in an airtight container, up to 3 days. Refrigerated, up to 7 days.