If you’re on the hunt for a treat that perfectly balances tenderness, a hint of tang, and juicy bursts of berries, the Blueberry Cream Cheese Loaf delivers in every slice. Imagine a sweet, buttery loaf brimming with plump blueberries and a subtle richness from cream cheese—all encased in a delicately golden crust. Whether you’re baking for a brunch, a cozy afternoon snack, or just a little homemade comfort, this loaf brings together everything you love about classic American desserts with a cheerful, fruity twist.
Ingredients You’ll Need
Every ingredient in this Blueberry Cream Cheese Loaf serves a delicious purpose! From the creamy tang of cream cheese to the brightness of blueberries, each element combines to create a loaf with irresistible texture and flavor. Don’t be intimidated—the ingredient list is short and sweet, and there are a few handy tips to make your loaf truly shine.
- All-Purpose Flour: The backbone of the loaf, this gives structure and keeps the crumb light.
- Baking Powder: A key leavening agent for that lovely rise and tender bite.
- Baking Soda: Works with the buttermilk to add extra lift and a softer crumb.
- Salt: Just a pinch balances out the sweetness and sharpens the overall flavors.
- Unsalted Butter (softened): Adds moisture and a rich, buttery taste—make sure it’s fully softened for the best mix!
- Cream Cheese (softened): The star ingredient for an ultra-tender, slightly tangy loaf.
- Granulated Sugar: Sweetens the batter and helps with texture and browning.
- Large Eggs: Bind everything together and contribute to a moist, rich crumb.
- Vanilla Extract: Rounds out the flavors with a warm, comforting note.
- Buttermilk: The secret to an extra-tender crumb and subtle tanginess—don’t skip it!
- Fresh or Frozen Blueberries (tossed in flour): Juicy bursts of berry in every bite; tossing them in flour keeps them from sinking.
How to Make Blueberry Cream Cheese Loaf
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×5-inch loaf pan and line it with parchment paper. This simple step makes removing the loaf a breeze and gives you perfect slices every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures everything is evenly distributed and prevents any pockets of baking soda or salt in your finished loaf.
Step 3: Cream the Butter, Cream Cheese, and Sugar
In a larger mixing bowl, use an electric mixer (or some determination and a sturdy whisk) to beat the softened butter, cream cheese, and sugar until the mixture is light and fluffy. This aerates the batter and promises a tender loaf with every bite.
Step 4: Add the Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition so the mixture stays smooth and creamy. Then, stir in the vanilla extract for a touch of warmth and depth.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and buttermilk to your wet mixture. Begin and end with the dry ingredients, mixing gently after each addition. This method helps maintain that soft, delicate crumb without overworking the batter.
Step 6: Fold in the Blueberries
Gently fold in the blueberries that you’ve tossed in flour. This little trick keeps them evenly suspended in the batter—no more sinking berries! Go slow and gentle to avoid turning the whole loaf blue.
Step 7: Bake to Perfection
Pour the finished batter into your prepared loaf pan and smooth the top. Pop it into the oven and bake for 50–60 minutes, until golden and a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
Step 8: Cool and Unmold
Let your Blueberry Cream Cheese Loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling—this prevents a soggy crust and lets the flavors set beautifully.
How to Serve Blueberry Cream Cheese Loaf
Garnishes
Dress up your Blueberry Cream Cheese Loaf with a simple lemon glaze made from powdered sugar and a splash of lemon juice. Or, dust with powdered sugar and add extra fresh blueberries for a beautifully rustic look that pops with color.
Side Dishes
This loaf is lovely all on its own, but a scoop of vanilla ice cream or a spoonful of whipped cream takes it over the top. Pair with a mug of coffee, your favorite breakfast tea, or an icy glass of cold milk for a comforting treat any time of day.
Creative Ways to Present
Try slicing your Blueberry Cream Cheese Loaf and layering the pieces with a dollop of Greek yogurt and extra berries for a fun brunch parfait. Cut into cubes for an easy dessert platter or turn leftovers into decadent French toast for a truly indulgent breakfast.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Blueberry Cream Cheese Loaf tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This helps lock in moisture and keeps each slice bakery-fresh.
Freezing
To freeze, wrap the loaf (whole or sliced) in a layer of plastic wrap, then foil for extra protection. Pop it in the freezer for up to three months. Thaw it on the counter or in the fridge overnight for best results—still as tender as day one!
Reheating
To rewarm slices, simply microwave them for 10–15 seconds, or toast lightly in a toaster oven. This brings out the aroma and revives that delicious, just-baked texture.
FAQs
Can I use frozen blueberries for the Blueberry Cream Cheese Loaf?
Absolutely! If using frozen blueberries, don’t thaw them—just toss straight from the freezer into the flour. This keeps them from coloring the batter and turning it blue.
What’s the best way to keep my loaf moist?
The cream cheese and buttermilk do a lot here, but tightly wrapping your loaf and storing it at room temperature ensures every slice stays fresh and soft for days.
Can I add a glaze to my Blueberry Cream Cheese Loaf?
Yes! A simple glaze of powdered sugar and lemon juice drizzled over the cooled loaf adds a pretty finish and a lovely, tangy-sweet note.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 teaspoon of white vinegar or lemon juice into 1/2 cup of regular milk. Let it sit for 5 minutes and use it in the recipe—easy and just as effective!
Can I make this loaf gluten-free?
You sure can! Simply substitute a good-quality 1:1 gluten-free baking blend for the all-purpose flour, and check your baking powder for gluten-free status.
Final Thoughts
There’s something so comforting about baking and sharing a homemade Blueberry Cream Cheese Loaf—the aroma, the burst of berries, that wonderfully soft crumb. I hope you try this recipe soon and find as much joy in every slice as I do!
Print
Blueberry Cream Cheese Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Cream Cheese Loaf is a delightful treat that combines the tanginess of cream cheese with the sweetness of blueberries in a moist, tender loaf. Perfect for breakfast, brunch, or as a snack with your favorite hot beverage.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C) and grease/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, beat butter, cream cheese, and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and buttermilk to the batter.
- Add Blueberries and Bake: Gently fold in floured blueberries. Pour batter into the pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Serve: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before mixing into the batter.
- For a glaze, mix ½ cup powdered sugar with 1–2 teaspoons lemon juice and drizzle over the cooled loaf.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
