Name: Blueberry Cream Cheese Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh or frozen blueberries; 1 tablespoon all-purpose flour (for coating blueberries); 8 oz cream cheese, softened; 1/4 cup granulated sugar (for cream cheese mixture); 1 large egg (for cream cheese mixture); 1/2 teaspoon vanilla extract (for cream cheese mixture)

Why You’ll Love Blueberry Cream Cheese Loaf Recipe

It’s simple to prepare with everyday ingredients.

The creamy richness of the cream cheese and juicy blueberries make every bite flavorful.

You get two loaves — great for sharing or freezing for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups plus 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 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Directions

Preheat oven to 350°F (175°C) and grease two 9×5‑inch loaf pans.

Toss the blueberries with the 2 tablespoons of flour to help keep them from sinking.

In a large bowl, beat the butter, cream cheese, sugar, and vanilla with an electric mixer until smooth.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, stir together the remaining 2 cups flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture until combined.

Gently fold in the blueberries.

Divide the batter evenly between the prepared loaf pans and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pans for about 10 minutes before removing to cool completely on a wire rack.

Servings and timing

Yield: 2 loaves

Prep time: About 15 minutes

Cook time: 45–55 minutes

Total: About 1 hour

Variations

Add a glaze: Drizzle a simple powdered sugar glaze over the cooled loaf for extra sweetness.

Citrus twist: Add lemon zest to the batter to brighten the flavor.

Nuts: Fold in chopped pecans or walnuts for a crunchy texture.

Muffin version: Portion the batter into lined muffin tins for blueberry cream cheese muffins.

Storage/Reheating

Room temperature: Store wrapped or in an airtight container for up to 3–4 days.

Refrigerator: Keeps up to about 7 days when well wrapped.

Freezer: Wrap each loaf or slices and freeze for up to 2–3 months.

Reheat: Warm slices briefly in the microwave or oven before serving.

FAQs

How do I keep blueberries from sinking to the bottom?

Coating blueberries in a bit of flour before folding them into the batter helps distribute them evenly throughout the loaf.

Can I use frozen blueberries?

Yes — you can use frozen blueberries. Just toss them in flour while still frozen, and do not thaw them first.

Can I make this in one loaf pan instead of two?

Yes, but baking time may be slightly longer; check with a toothpick until it comes out clean.

Can I add a glaze?

Yes, a simple powdered sugar glaze pairs wonderfully with this loaf.

What can I serve with this loaf?

Serve with coffee or tea, or add a dollop of whipped cream for dessert.

Is this bread sweet or tart?

It’s moderately sweet with bursts of juicy blueberries.

Can I use another fruit?

Yes — raspberries or chopped strawberries can be substituted.

Can I double the recipe?

This recipe already makes two loaves, but you can double it for larger batches.

Can I add lemon zest?

Yes, lemon zest provides a nice citrus flavor addition.

What is the best way to slice the loaf?

Use a serrated knife and cut thick slices for the best texture.

Conclusion

This Blueberry Cream Cheese Loaf is a comforting, flavorful quick bread that’s easy to make and perfect for sharing. With its moist crumb and bursts of blueberry goodness, it’s sure to become a favorite in your baking rotation.