blueberry cream cheese loaf

Blueberry Cream Cheese Loaf

Moist, flavorful, and perfectly tender, this Blueberry Cream Cheese Loaf is a delightful treat for breakfast, brunch, or dessert. Bursting with fresh blueberries and featuring a creamy layer of tangy cream cheese, it’s a sweet, decadent loaf that’s easy to make and impossible to resist.

Whether you’re hosting friends for brunch or simply want a cozy homemade treat, this loaf combines fruity freshness with rich creaminess in every bite.

Ingredients

For the Cream Cheese Layer:

8 oz (225 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract

For the Blueberry Loaf Batter:

1¾ cups (220 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120 ml) milk
1 cup fresh or frozen blueberries

Instructions

1. Prepare the Cream Cheese Layer

In a medium bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy. Set aside.

2. Preheat Oven and Prepare Pan

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

3. Make the Blueberry Batter

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract.
Gradually add the flour mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the blueberries, being careful not to overmix.

4. Assemble the Loaf

Pour half of the blueberry batter into the prepared pan.
Spread the cream cheese mixture evenly over the batter.
Carefully top with the remaining batter, smoothing the top.

5. Bake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay). If the top starts browning too quickly, loosely cover with foil.

6. Cool and Serve

Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve plain, or dust with powdered sugar for an elegant touch.

Tips for the Perfect Blueberry Cream Cheese Loaf

Fresh vs. Frozen: Both work, but if using frozen blueberries, toss them in a little flour to prevent sinking.
Cream Cheese Layer: Make sure the cream cheese is soft and smooth to avoid lumps.
Loaf Pan: Line the pan with parchment paper for easy removal and cleaner slices.
Optional Glaze: Mix ½ cup powdered sugar with 1–2 teaspoons milk and drizzle over the cooled loaf for extra sweetness.

Variations

Lemon Blueberry: Add 1 teaspoon lemon zest to the batter and ½ teaspoon to the cream cheese layer for a bright, citrusy flavor.
Chocolate Chip: Fold in ¼ cup mini chocolate chips with the blueberries for a dessert twist.
Almond Crunch: Sprinkle slivered almonds on top before baking for added texture.

Storage

Store the loaf covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The cream cheese layer may slightly firm in the fridge, making the loaf easier to slice.

Why You’ll Love This Recipe

This Blueberry Cream Cheese Loaf delivers moist, tender cake, sweet-tart blueberries, and creamy, indulgent filling in every slice. Perfect for breakfast, brunch, or dessert, it’s easy to make, visually impressive, and guaranteed to become a favorite in your baking repertoire.