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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/blueberry-cream-cheese-loaf-recipe/