Blueberry Cream Cheese Loaf Recipe

Introduction

This Blueberry Cream Cheese Loaf is a delightful quick bread bursting with juicy blueberries and pockets of tangy cream cheese. Its tender crumb and bright lemon flavor make it a perfect treat for breakfast or an afternoon snack.

Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 1 cup white sugar
• 2 large eggs, at room temperature
• 1/3 cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• Juice of 1 medium lemon
• Zest of 2 large lemons (yellow part only)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries (if frozen, toss in 1 tbsp flour first)
• 1 cup cream cheese, cut into 1/2-inch cubes or softened for dollops

Instructions

1. Step 1: Preheat your oven to 350°F (176°C). Grease a 9×5 inch loaf pan thoroughly, optionally flour it lightly or line it with parchment paper with overhang for easy removal.
2. Step 2: In a medium bowl, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until pale and fluffy.
3. Step 3: With the mixer on low, add the eggs one at a time, mixing fully after each. Then add the milk, vanilla extract, lemon juice, and lemon zest. Mix until just combined.
4. Step 4: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the wet mixture. Gently mix until just combined, leaving a few streaks of flour.
5. Step 5: Fold in the blueberries and cream cheese cubes gently to avoid crushing the berries and overworking the batter.
6. Step 6: Pour the batter into the prepared pan, spreading evenly. Bake on the center rack for 60-70 minutes. Check doneness starting at 55 minutes with a skewer; it should come out clean or with moist crumbs. Tent with foil if browning too fast.
7. Step 7: Cool the loaf in the pan on a wire rack for 20 minutes. Then loosen edges and carefully remove the loaf to cool completely before slicing.

Tips & Variations

• If using frozen blueberries, do not thaw them first; toss in flour to prevent sinking and color bleeding.
• For a marbled effect, soften cream cheese and dollop into batter instead of cubing.
• Use freshly grated lemon zest only from the yellow part to avoid bitterness from the white pith.
• Line your pan with parchment paper for easier removal and cleaner slicing.

Storage

Store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped in foil for up to 2 months. Thaw overnight in the refrigerator and warm gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter. Toss the frozen berries in a tablespoon of flour to help prevent them from sinking and bleeding color throughout the loaf.

How do I prevent the cream cheese from melting into the batter?

Use full-fat cream cheese cut into small cubes and fold gently into the batter to maintain distinct pockets. If you prefer a marbled effect, soften the cream cheese and dollop it in before baking.

Blueberry Cream Cheese Loaf Recipe

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★★★★★

4.9 from 61 reviews

This Blueberry Cream Cheese Loaf is a moist, tender quick bread bursting with fresh blueberries and rich cream cheese pockets, all enhanced by vibrant lemon zest and juice. Perfectly balanced with the aromatic sweetness of vanilla and the richness of butter, this loaf is great for breakfast, brunch, or an indulgent snack. The loaf features a golden caramelized crust and a soft crumb, achieved by carefully creaming butter and sugar, then gently folding in fresh fruit and cream cheese before baking to perfection.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 20-30 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1/2 cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup whole milk, room temperature
• 2 teaspoons pure vanilla extract
• Juice of 1 medium lemon
• Zest of 2 large lemons
• 1 cup cream cheese, cut into 1/2-inch cubes or slightly softened

Dry Ingredients

• 1 cup white sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Other

• 2 cups fresh blueberries (if using frozen, do not thaw and toss with 1 tablespoon flour)

Instructions

1. Preparation is Key: Preheat your oven to 350°F (176°C). Grease a 9×5 inch loaf pan thoroughly with butter, shortening, or non-stick spray, and optionally flour it or line with parchment paper for easy removal.
2. Cream the Butter and Sugar: In a medium bowl or stand mixer, beat the room temperature butter and white sugar on medium-high speed for 3-4 minutes until pale and fluffy, creating tiny air pockets for a tender crumb.
3. Incorporate the Wet Ingredients: On low speed, add beaten eggs one at a time, mixing fully after each. Then add milk, vanilla extract, lemon juice, and lemon zest. Mix until combined; the batter may look slightly curdled, which is normal.
4. Combine the Dry and Wet: Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Make a well in the center, pour wet ingredients in, and gently fold together until just combined. A few streaks of flour are okay; avoid overmixing.
5. Fold in the Stars of the Show: Gently fold fresh blueberries and cubed or dolloped cream cheese into the batter using a rubber spatula to avoid crushing the berries or overworking the batter.
6. Bake to Perfection: Pour batter into the prepared loaf pan and spread evenly. Bake on the center oven rack for 60-70 minutes, checking doneness after 55 minutes with a skewer. If browning too fast, tent with foil for last 15-20 minutes.
7. The Crucial Cool Down: Remove pan from oven and cool on a wire rack for 20 minutes. Loosen edges and carefully invert loaf or lift out using parchment handles. Cool completely on rack before slicing to avoid gummy texture.

Notes

• Use room temperature ingredients for best mixing and texture.
• If using salted butter, reduce added salt to 1/4 teaspoon.
• Do not overmix the batter to keep the loaf tender.
• For frozen blueberries, toss them in flour before adding to prevent sinking and color bleeding.
• Use pure vanilla extract for the best flavor.
• Let the loaf cool completely before slicing for clean cuts.
• Cover the loaf with foil if top is browning too quickly during baking.

Keywords: blueberry loaf, cream cheese bread, lemon blueberry bread, quick bread, lemon zest, blueberry dessert, cream cheese swirl, baked blueberry bread