🫐 Blueberry Cream Cheese Loaf
Moist, tender, and lightly tangy from the cream cheese — perfect for breakfast or coffee.
Ingredients
Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
Blueberry Loaf Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp flour (for tossing blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- Make cream cheese layer:
Beat cream cheese and sugar until smooth. Mix in egg and vanilla. Set aside. - Prepare dry ingredients:
Whisk flour, baking powder, baking soda, and salt in a bowl. - Make batter:
Beat butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, beginning and ending with flour mixture. Do not overmix. - Add blueberries:
Toss blueberries with 1 tbsp flour and gently fold into batter. - Assemble:
Spread half the batter into the loaf pan. Spoon cream cheese mixture evenly over it. Top with remaining batter. - Bake 50–65 minutes, until a toothpick inserted comes out clean (cream cheese may leave slight moisture but not raw batter).
- Cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.
Optional Lemon Glaze
Mix:
- 1/2 cup powdered sugar
- 1–2 tsp lemon juice
Drizzle over cooled loaf.
Storage
- Room temp (covered): 1 day
- Refrigerate: up to 5 days
- Freeze (wrapped tightly): up to 2 months
If you’d like, I can also give you a bakery-style version with a crumb topping.
