I make this loaf when I need a quick sweet bread for mornings or snacks. Blueberry Cream Cheese Loaf is an easy choice when I want something homemade that pairs well with coffee or tea. It works well for guests or simple treats, using basic ingredients and baking neatly in one pan without extra steps.
Blueberry Cream Cheese Loaf is a soft quick bread filled with blueberries and small pockets of cream cheese. The texture is cake-like, with a light lemon flavor that keeps it fresh and balanced. It’s often served for breakfast, brunch, or afternoon snacks and fits easily into busy days when you want home baking without much fuss. If you like other cream cheese sweets, try this creamy cherry pistachio cheesecake for a different dessert idea. The steps are simple and the loaf looks nice on a plate.
Why make this recipe
Make Blueberry Cream Cheese Loaf when you want a fast, tasty bread using common pantry items. The prep is quick, the batter comes together easily, and the lemon, vanilla, and cream cheese add rich flavor that makes it perfect for a family breakfast or a small get-together. For a dip or spread that goes with fruit and bread, you might like this cream cheese dip for fruit as a side.
How to make Blueberry Cream Cheese Loaf Recipe
To make Blueberry Cream Cheese Loaf, gather your bowls and loaf pan, then cream the butter and sugar to add air to the batter. Mix in the eggs and wet ingredients until smooth, then gently fold in the dry ingredients to keep the loaf tender.
Add the blueberries and pieces of cream cheese last so they keep their shape, then pour the batter into the pan and bake until set. Let the Blueberry Cream Cheese Loaf cool fully so it slices clean, using slow, gentle mixing to keep the berries whole.
Ingredients
Blueberry Cream Cheese Loaf starts with unsalted butter and white sugar, which are creamed together to create air in the batter and form a light, tender crumb. Using softened butter at room temperature is key, as it blends smoothly with sugar and helps the loaf rise evenly. Eggs and whole milk add structure, moisture, and richness, and using them at room temperature prevents the batter from curdling. Vanilla extract enhances all the other flavors without overpowering them.
Fresh lemon juice and lemon zest play an important role in balancing the loaf. The juice adds acidity that softens the crumb and keeps the bread from tasting heavy, while the zest provides strong lemon aroma and flavor through its natural oils. Together, they brighten Blueberry Cream Cheese Loaf and pair well with both the blueberries and cream cheese. Careful zesting is important so only the yellow peel is used, avoiding bitter pith.
All-purpose flour gives the loaf its shape and structure, especially when measured using the spoon-and-level method to avoid a dense texture. Baking powder and baking soda work together to help the loaf rise properly, using the acidity from lemon juice and cream cheese to activate the lift. Salt does not make the loaf salty but instead sharpens and balances the sweetness, butter, and citrus flavors throughout the batter.
Blueberries and cream cheese are what set Blueberry Cream Cheese Loaf apart. Fresh blueberries add bursts of sweetness and color, while cream cheese creates soft, tangy pockets that keep the loaf moist and rich. Using full-fat cream cheese gives the best texture, whether folded in as cubes or gently swirled. When all ingredients are fresh and mixed gently, the loaf bakes evenly with a soft crumb, bright flavor, and creamy finish.
Directions
Start by preheating the oven to 350°F (176°C) so the loaf rises properly from the start. Prepare a 9×5-inch loaf pan by greasing it well, lightly flouring it, or lining it with parchment paper for easy removal. Proper oven heat and pan prep are important for even baking and clean release once the loaf is done.
To build the base of Blueberry Cream Cheese Loaf, cream the room-temperature butter and sugar until pale and fluffy, which adds air for a tender crumb. Add the eggs one at a time, then mix in the milk, vanilla, lemon juice, and lemon zest until smooth. The batter may look slightly uneven at this stage, which is normal before the dry ingredients are added.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution. Add the dry ingredients to the wet mixture and stir gently just until combined, avoiding overmixing to keep the loaf soft. Fold in the blueberries and cream cheese carefully so the berries stay whole and the cream cheese forms rich pockets throughout the batter.
Spread the batter evenly in the pan and bake Blueberry Cream Cheese Loaf on the center rack for about 60 to 70 minutes, checking for doneness near the end. Let the loaf cool in the pan before transferring it to a rack to cool completely, which allows the crumb to set and slice cleanly. Each step—from creaming to gentle mixing to full cooling—helps create a moist, neat loaf with good texture.
How to serve Blueberry Cream Cheese Loaf Recipe
Blueberry Cream Cheese Loaf can be served at room temperature or lightly warmed for breakfast. A quick warm-up softens the crumb and pairs well with butter or a light cream cheese spread. Slice it small for snacks or larger for brunch, and serve with fresh fruit, yogurt, or a simple dusting of powdered sugar or lemon glaze. Light toasting adds a gentle crisp to the edges, and the loaf pairs well with coffee, tea, or milk.
For gatherings, Blueberry Cream Cheese Loaf slices neatly and holds its shape once fully cool. Thin slices work well on a small board with fruit and nuts, while tiny sticks make an easy option for kids. Keeping the serving simple lets the flavor and texture of the loaf stand out.
How to store Blueberry Cream Cheese Loaf Recipe
Store Blueberry Cream Cheese Loaf at room temperature for up to two days, wrapped tightly or kept in an airtight container to maintain moisture. For longer storage, place the loaf in the refrigerator, where it will stay fresh for up to five days without drying out.
Blueberry Cream Cheese Loaf also freezes well as slices or a whole loaf when wrapped tightly and stored in a freezer bag for up to three months. Thaw slices at room temperature or warm them gently, and thaw a whole loaf overnight in the fridge. Labeling the storage bag helps track freshness and prevent freezer burn.
Tips to make Blueberry Cream Cheese Loaf Recipe
For best results with Blueberry Cream Cheese Loaf, use room temperature butter and eggs so the batter mixes smoothly. Avoid overmixing after adding the flour, as this can make the loaf dense. Lightly coating blueberries in flour helps prevent sinking, and cutting the cream cheese into small cubes allows it to spread without melting away. Start checking the loaf around 55 minutes, and cover loosely with foil if the top browns too quickly.
Blueberry Cream Cheese Loaf works well with frozen blueberries as long as they are added straight from the freezer to prevent bleeding. Measure flour using the spoon-and-level method to avoid a dry texture, and add a small splash of milk if the batter feels too thick. Letting the loaf cool fully before slicing ensures clean, even pieces.
Variation
Blueberry Cream Cheese Loaf is easy to customize with a few simple swaps. You can replace blueberries with raspberries or chopped strawberries, or use orange zest instead of lemon for a softer citrus flavor. Swapping half the white sugar for brown sugar adds depth, while a small handful of chopped almonds or walnuts on top brings light crunch. For a marbled look, soften the cream cheese and swirl it into the batter instead of cubing it.
If you want a simpler version, Blueberry Cream Cheese Loaf can be made without cream cheese as a plain lemon blueberry loaf. For extra sweetness, a light glaze made from powdered sugar and lemon juice can be added after cooling. These small changes keep the loaf familiar while allowing easy shifts in flavor and texture.
FAQs
Q: Can I use frozen blueberries? A: Yes. Do not thaw them. Toss in a little flour first to stop color bleed.
Q: Can I make mini loaves? A: Yes. Use small pans and reduce bake time. Check with a skewer often.
Q: Do I need full-fat cream cheese? A: Full-fat gives best texture and flavor. Low-fat versions can work but the loaf may be less rich.
Q: How do I tell when the loaf is done? A: Insert a skewer in the center. It should come out clean or with a few moist crumbs, not wet batter.
Q: Can I make this ahead? A: Yes. Bake a day before. Keep wrapped at room temp or in fridge for up to five days.
Conclusion
Blueberry Cream Cheese Loaf is a simple, dependable bake that delivers bright flavor, soft texture, and creamy pockets in every slice. With basic ingredients and an easy method, it fits well into busy days while still feeling special enough for sharing. Whether served for breakfast, brunch, or a casual treat, this loaf is easy to adapt and consistently rewarding, making it a recipe worth keeping on hand. For a tried recipe with similar ideas, see this Blueberry Cream Cheese Loaf | 12 Tomatoes which shows another take on this loaf. For another easy cream cheese bread version, check Blueberry Cream Cheese Bread – The Cookin Chicks.
Print
Blueberry Cream Cheese Loaf
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A deliciously moist loaf featuring sweet blueberries and rich cream cheese, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
- 1/2 cup Unsalted Butter, room temperature
- 1 cup White Sugar
- 2 Large Eggs, room temperature
- 1/3 cup Whole Milk, room temperature
- 2 teaspoons Pure Vanilla Extract
- Juice of 1 Medium Lemon
- Zest of 2 Large Lemons
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Fresh Blueberries
- 1 cup Cream Cheese, cubed
Instructions
- Preheat your oven to 350°F (176°C) and prepare a 9×5 inch loaf pan.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in milk, vanilla, lemon juice, and lemon zest.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in blueberries and cream cheese.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60 to 70 minutes, checking for doneness with a skewer.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients for best results. Do not overmix the batter to ensure a tender loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
