I’ve baked this blueberry cream cheese loaf more times than I can count. It’s one of those dependable recipes that never lets me down.
The crumb stays soft, the blueberries stay juicy, and the cream cheese gives it that bakery-style richness that feels special without being complicated.
This loaf is perfect for slow mornings, casual brunches, or those afternoons when you want something comforting with coffee. It’s simple, forgiving, and honestly hard to mess up.
Hi, my name is Dipendra Kumar. I like cooking food for my family and relatives. I uploaded a video on social media.
This blueberry cream cheese loaf is a classic American quick bread. That means no yeast, no long rising time, and no stress.
Baking powder gives it lift, butter adds flavor, cream cheese adds moisture, and blueberries bring freshness and sweetness.
Everything comes together in one bowl with very little effort, which is exactly how I like it.
Why You’ll Love This
I love this loaf because it checks all the boxes. It’s moist but not heavy, sweet but not overly sugary, and sturdy enough to slice cleanly.
It also tastes even better the next day, which makes it perfect for make-ahead baking. If you enjoy recipes that feel homemade and cozy, this one will fit right in.
What Is a Blueberry Cream Cheese Loaf?
A blueberry cream cheese loaf is a quick bread that combines traditional blueberry bread with cream cheese mixed directly into the batter.
Unlike cream cheese–filled loaves with a thick layer in the middle, this version spreads the creaminess evenly throughout.
The result is a tender crumb with a subtle tang that balances the sweetness of the berries.
Ingredients
I keep the ingredient list simple and approachable. These are everyday pantry and fridge staples that come together beautifully.
| Amount | Ingredient | Notes |
|---|---|---|
| 2 cups | All-purpose flour | Spoon and level |
| 1½ teaspoons | Baking powder | Fresh for best rise |
| ½ teaspoon | Salt | Enhances flavor |
| ½ cup | Unsalted butter | Softened |
| ½ cup | Cream cheese | Full-fat, softened |
| ¾ cup | Granulated sugar | Can reduce slightly |
| 2 large | Eggs | Room temperature |
| 1 teaspoon | Vanilla extract | Pure if possible |
| 1½ cups | Blueberries | Fresh or frozen |
| 1 tablespoon | All-purpose flour | For coating blueberries |
Best Blueberries to Use for Cream Cheese Loaf
I usually reach for fresh blueberries because they hold their shape and don’t bleed as much into the batter.
Frozen blueberries work just fine, too, especially when blueberries aren’t in season. I never thaw frozen berries first. I toss them in flour and fold them in gently to avoid purple batter.
Cream Cheese Tips for the Perfect Loaf
Cream cheese should always be fully softened before mixing. Cold cream cheese will leave lumps that don’t blend well.
I take mine out of the fridge about 45 minutes before baking. If I forget, I microwave it in short bursts until just soft, not melted.
Equipment You’ll Need
You don’t need anything fancy to make this loaf, which is one of the reasons I love it.
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Large mixing bowl | For batter |
| 1 | Medium bowl | For dry ingredients |
| 1 | Hand mixer or stand mixer | Mixer preferred |
| 1 | Rubber spatula | For folding |
| 1 | 9×5-inch loaf pan | Standard size |
| 1 | Measuring cups | Dry measuring |
| 1 | Measuring spoons | Accurate |
| 1 | Cooling rack | Optional |
How to Make Blueberry Cream Cheese Loaf Recipe
This loaf comes together quickly, and I like to keep the steps relaxed and unrushed.
Step 1: Prepare the Loaf Pan and Oven
I preheat my oven to 350°F. I grease a 9×5-inch loaf pan well. Sometimes I line it with parchment paper for easier removal, especially if I plan to gift the loaf.
Step 2: Mix the Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, and salt. I set this aside so it’s ready when needed.
Step 3: Cream Butter, Sugar, and Cream Cheese
In a large bowl, I beat the butter, cream cheese, and sugar together until smooth and fluffy. This step helps create a tender crumb, so I don’t rush it.
Step 4: Add Eggs and Vanilla
I add the eggs one at a time, mixing well after each addition. Then I mix in the vanilla extract until everything looks smooth.
Step 5: Combine Wet and Dry Ingredients
I gradually add the dry ingredients to the wet mixture. I mix just until combined. Overmixing here can make the loaf dense, so I stop as soon as the flour disappears.
Step 6: Fold in Blueberries
I toss the blueberries with one tablespoon of flour. I gently fold them into the batter using a spatula, being careful not to crush them.
Step 7: Bake the Blueberry Cream Cheese Loaf
I pour the batter into the prepared pan and smooth the top. I bake for 50 to 60 minutes. If the top browns too quickly, I loosely tent it with foil.
Step 8: Cool and Slice
I let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
One-Bowl Blueberry Cream Cheese Loaf
On busy days, I sometimes make this as a one-bowl recipe. I cream everything in one bowl, then sprinkle the dry ingredients on top and mix gently. It saves dishes and still works beautifully.
Moist Blueberry Cream Cheese Loaf Baking Tips
I always measure flour carefully and avoid overbaking. A slightly underbaked loaf is better than a dry one. Letting the loaf cool fully also helps lock in moisture.
How to Prevent Blueberries from Sinking in the Loaf
Tossing blueberries in flour really helps. I also make sure the batter is thick before folding it in. Thin batter allows berries to sink more easily.
Fresh vs Frozen Blueberries
Fresh blueberries give the cleanest look, but frozen berries are convenient and affordable. Both work well, as long as frozen berries are added straight from the freezer.
How Long to Bake Blueberry Cream Cheese Loaf
Most loaves bake between 50 and 60 minutes at 350°F. Every oven is different, so I start checking around the 50-minute mark.
How to Know When Blueberry Cream Cheese Loaf Is Done
I insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Wet batter means it needs more time.
Blueberry Cream Cheese Loaf Variations
This recipe is easy to customize, which makes it fun to bake often.
Lemon Blueberry Cream Cheese Loaf
I add lemon zest and a splash of lemon juice for a bright, fresh flavor.
Blueberry Cream Cheese Swirl Loaf
I spread sweetened cream cheese between layers of batter for a beautiful swirl effect.
Blueberry Cream Cheese Mini Loaves
Mini loaves bake faster and are great for gifting. I reduce bake time to about 25–30 minutes.
Healthier
I sometimes reduce the sugar slightly or replace part of the butter with Greek yogurt. The loaf stays moist and flavorful, just a bit lighter.
Substitutes
Mascarpone or ricotta can be used if needed. The texture changes slightly, but the loaf still tastes good.
Pro Cooking Tips for Success
I always use room-temperature ingredients and rotate the pan halfway through baking. These small details make a noticeable difference.
Serving Suggestions
I enjoy this loaf plain, warm, or at room temperature. It pairs perfectly with coffee or tea and works well for breakfast or dessert.
Storage & Make-Ahead Tips
I store the loaf at room temperature for up to three days. It can be refrigerated for a week or frozen for up to three months.
Delicious Variations
White chocolate chips, chopped nuts, or a light glaze all work well. I keep it simple most of the time.
Substitutes for Common Ingredients
Oil can replace butter, and dairy-free substitutes work if needed. The loaf is flexible and forgiving.
Healthier Options
Smaller slices, reduced sugar, or whole wheat pastry flour help make this loaf more balanced without losing enjoyment.
Nutritional Information
- Calories: 350–380
- Carbohydrates: Moderate
- Protein: From eggs and cream cheese
- Fat: From butter and cream cheese
- Fiber: Small amount from blueberries
- Sugar: From granulated sugar and fruit
Blueberry Cream Cheese Loaf Recipe
Equipment
- 1 Mixing bowl Large
- 1 Mixing bowl Medium
- 1 Hand mixer Or stand mixer
- 1 Rubber spatula For folding
- 1 Loaf pan 9×5-inch
- 1 Measuring cups Dry
- 1 Measuring spoons —
- 1 Cooling rack Optional
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1½ teaspoons baking powder fresh
- ½ teaspoon salt —
- ½ cup unsalted butter softened
- ½ cup cream cheese full-fat softened
- ¾ cup granulated sugar —
- 2 large eggs room temperature
- 1 teaspoon vanilla extract —
- 1½ cups blueberries fresh or frozen
- 1 tablespoon all-purpose flour for tossing blueberries
Instructions
Step 1
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set it aside.
Step 2
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
- In a large mixing bowl, beat the butter, cream cheese, and sugar until smooth and fluffy.
Step 4
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5
- Gradually add the dry ingredients to the wet mixture and mix just until combined. I try not to overmix here.
Step 6
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Step 7
- Pour the batter into the prepared loaf pan and smooth the top evenly.
Step 8
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
Step 9
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
FAQs:-
Can I use frozen blueberries in the blueberry cream cheese loaf?
Yes, frozen blueberries work well. Use them straight from the freezer and toss with flour to prevent excess moisture and sinking.
Why did my blueberry cream cheese loaf turn out dense?
This usually happens from overmixing the batter or adding too much flour. Mix just until combined and measure flour carefully.
How do I keep blueberries from sinking to the bottom?
Toss the blueberries with a tablespoon of flour before folding them into the batter. A thicker batter also helps.
Should the blueberry cream cheese loaf be refrigerated?
It can stay at room temperature for up to 3 days, but refrigeration helps it last longer, up to 7 days.
Can I freeze blueberry cream cheese loaf?
Yes, it freezes very well. Wrap slices tightly and freeze for up to 3 months.
Conclusion:-
I truly love this blueberry cream cheese loaf. It’s simple, comforting, and reliable, and it always fills my kitchen with the best smell. I hope you enjoy baking it as much as I do, and I hope it becomes one of those recipes you come back to again and again. Thanks for being here with me today, and happy baking.
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