Blueberry Cream Cheese Loaf – Soft, Moist & Bakery-Style
This Blueberry Cream Cheese Loaf is a tender, moist quick bread filled with juicy blueberries and a rich swirl of sweetened cream cheese. Perfect for breakfast, brunch, dessert, or afternoon coffee, this loaf delivers bakery-quality flavor right from your kitchen. Easy to prepare and made with simple ingredients, it’s a wonderful way to enjoy fresh or frozen blueberries any time of year.
Ingredients List
For the Loaf Batter:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
1¼ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Cream Cheese Swirl:
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Step-by-Step Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Prepare Batter:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream, mixing until smooth.
Combine:
Gradually add dry ingredients to wet ingredients, mixing just until combined. Gently fold in floured blueberries.
Make Cream Cheese Swirl:
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Assemble Loaf:
Pour half the batter into prepared pan. Spoon cream cheese mixture evenly over the batter, then top with remaining batter. Gently swirl with a knife.
Bake:
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool & Serve:
Let loaf cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips for Best Results
Toss blueberries in flour to prevent sinking.
Use room-temperature ingredients for smoother batter.
Tent loosely with foil if top browns too quickly.
Chill before slicing for cleaner slices.
Recipe Variations
Lemon Blueberry Cream Cheese Loaf: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice.
Strawberry Cream Cheese Loaf: Substitute blueberries with diced strawberries.
Mixed Berry Loaf: Use a combination of berries.
Glaze Topping: Drizzle with vanilla or lemon glaze after baking.
Nutrition Information (Per Serving – Approximate)
Calories: 280
Protein: 5 g
Fat: 14 g
Carbohydrates: 34 g
Frequently Asked Questions
- Can I use frozen blueberries?
Yes, use them straight from the freezer and toss with flour before folding in. - How do I store this loaf?
Store tightly wrapped in the refrigerator for up to 4 days. - Can I freeze Blueberry Cream Cheese Loaf?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge. - Why did my loaf sink in the middle?
This can happen if the loaf is underbaked or overmixed. Bake until fully set and avoid overmixing.
This Blueberry Cream Cheese Loaf is soft, creamy, fruity, and irresistibly delicious. Perfect for breakfast, dessert, or gifting, it’s a recipe you’ll make again and again.