Blueberry Cream Cheese Loaf is a soft, rich quick bread loaded with juicy blueberries and a creamy, tender crumb. The combination of butter and cream cheese creates an incredibly moist texture, while the blueberries add bursts of natural sweetness in every bite.
This loaf is easy to prepare, requires no yeast, and bakes up beautifully golden. It’s perfect for breakfast, brunch, dessert, or an anytime snack with a cup of coffee or tea.
Who Is This Recipe For?
This recipe is ideal for:
- Home bakers of all skill levels, from beginners to pros
- Blueberry lovers who enjoy fruit-filled baked goods
- Busy households looking for a quick yet impressive loaf
- Anyone who loves moist, bakery-style breads
Why It’s Great
- Exceptionally moist and tender thanks to cream cheese
- Quick bread — no yeast or rising time
- Uses simple pantry ingredients
- Perfect balance of sweetness and freshness
- Great for make-ahead breakfasts or snacks
Ingredients
- 2 cups + 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 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Kitchen Equipment Needed
- Two 9×5-inch loaf pans
- Mixing bowls (large and medium)
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
How To Make Blueberry Cream Cheese Loaf
- Preheat the oven
Preheat oven to 350°F (175°C). Grease two loaf pans and set aside. - Prepare the blueberries
Toss blueberries with the 2 tablespoons of flour to prevent sinking. Set aside. - Mix the wet ingredients
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. - Combine dry ingredients
In a separate bowl, whisk together the remaining flour, baking powder, and salt. - Make the batter
Gradually add dry ingredients to the wet mixture, mixing just until combined. Gently fold in the blueberries. - Bake
Divide batter evenly between loaf pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool and serve
Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage
- Room Temperature: Store tightly wrapped for up to 2 days
- Refrigerator: Keep in an airtight container for up to 5 days
- Freezer: Wrap slices individually and freeze for up to 3 months
FAQ
Can I use frozen blueberries?
Yes. Do not thaw them before using to prevent excess moisture.
Why toss blueberries in flour?
This helps keep the blueberries evenly distributed throughout the loaf.
Can I make this into muffins?
Absolutely. Bake at 350°F for 20–25 minutes.
Can I reduce the sugar?
Yes, you can slightly reduce it, but the texture may be less moist.
Conclusion
Blueberry Cream Cheese Loaf is a simple yet indulgent recipe that delivers bakery-quality results at home. With its moist crumb, creamy richness, and juicy blueberries, this loaf is perfect for breakfast, dessert, or gifting. Easy to make and impossible to resist, it’s a recipe you’ll return to again and again.
