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Quick & Moist Blueberry Cream Cheese Loaf

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This foolproof Blueberry Cream Cheese Cream Loaf is the perfect baking project for amateur bakers!
Blueberry Cream Cheese Loaf

This foolproof Blueberry Cream Cheese Loaf is the perfect baking project for amateur bakers. It’s easy to make and the result is a moist loaf bursting with jammy blueberries. Perfect for a quick breakfast or snack, this loaf is a crowd-pleaser!

Blueberry Cream Cheese Loaf

Ingredients For Blueberry Cream Cheese Loaf:

  • All-purpose flour
  • Baking powder
  • Salt
  • Butter
  • Cream cheese
  • Sugar
  • Eggs
  • Vanilla extract
  • Fresh blueberries
  • Powdered sugar
  • Milk

Blueberry Cream Cheese Loaf

How To Make Blueberry Cream Cheese Loaf

  1. Grease and flour a 9×5-inch loaf pan and preheat the oven to 350 F.
  2. Place the blueberries in a bowl and toss them with 2 tbsp of flour until fully covered.
  3. In a medium-sized bowl, whisk the flour, baking powder, and salt together. Set aside.
  4. Using a hand-held or stand mixer, cream together the butter, cream cheese, and sugar until smooth.
  5. Add the milk, vanilla extract, lemon zest, and eggs, one at a time, until creamy.
  6. Gradually and at low speed, add the dry ingredients to the cream cheese mixture until just combined. Do not overmix.
  7. Using a spatula, fold in the blueberries.
  8. Spoon the batter into the prepared loaf pan and bake for 50-60 mins, or until a toothpick inserted in the middle comes out clean.
  9. Remove the cooked loaf from the oven and let it cool down in the pan for 10 mins, then transfer to a cooling rack to cool down completely.

Make the icing: mix the powdered sugar with the milk until smooth. Drizzle over the cold loaf.

How Should I Store The Bread?

Place it in an airtight container and keep it at room temperature for up to 3 days, in the fridge for up to 7 days, or freeze it for up to 3 months.

Can I Use Frozen Blueberries?

Yes, you can. Do not let them thaw out before adding to the batter, and remember to coat them in flour first. It can be a little tricky because the batter will turn cold and it may be a little challenging to fold them incorrectly.

Blueberry Cream Cheese Loaf

Quick & Moist Blueberry Cream Cheese Loaf

This foolproof Blueberry Cream Cheese Cream Loaf is the perfect baking project for amateur bakers!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 SERVINGS
Calories: 320kcal
Author: Katherine - Yummfully

Equipment

  • Hand held or stand mixer
  • Mixing bowls
  • Oven
  • 9x5-inch loaf pan

Ingredients

For the cake:

  • 1 cup blueberries
  • 1 ½ cups all-purpose flour (plus 2 tbsp for the blueberries)
  • 1 tsp baking powder
  • Pinch of salt
  • ½ cup butter, room temperature
  • 4 oz cream cheese
  • 1 tsp granulated sugar
  • 2 eggs, room temperature
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest

For the icing:

  • 2 tbsp milk
  • ½ - ¾ cup powdered sugar

Instructions

  • Grease and flour a 9x5-inch loaf pan and preheat the oven to 350 F.
  • Place the blueberries in a bowl and toss them with 2 tbsp of flour until fully covered.
  • Whisk together the flour, baking powder, and salt in a medium-sized bowl until combined. Set aside.
  • Using a hand-held or stand mixer, cream the butter, cream cheese, lemon zest, and sugar until smooth.
  • Add the milk, vanilla extract, and eggs, one at a time, until creamy.
  • Gradually and at low speed, add the dry ingredients to the cream cheese mixture until combined. Do not overmix.
  • Using a spatula, fold in the blueberries. Shake off the excess flour before adding them to the batter.
  • Spoon the batter into the prepared loaf pan and bake for 50-60 mins, or until a toothpick inserted in the middle comes out clean.
  • Remove the cooked loaf from the oven and let it cool down in the pan for 10 mins, then transfer to a cooling rack to cool down completely.
  • Make the icing: mix the powdered sugar with the milk until smooth. Drizzle over the cold loaf.

Nutrition

Calories: 320kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Cholesterol: 74mg | Sodium: 126mg | Potassium: 61mg | Fiber: 1g | Sugar: 28g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 7mg

Frequently Asked Questions

What Cream Cheese Should I Use For Baking?

For results, use the full-fat cream cheese that comes in brick form, like Philadelphia’s original cream cheese.

Why Do You Toss Blueberries In Flour Before Baking?

This prevents them from sinking to the bottom of the loaf. The flour helps distribute them evenly throughout the batter.

How Do I Soften Cream Cheese?

Take it out of the fridge one hour prior to using it, or microwave it for 10-15 seconds at a time until no longer cold. Remember to remove the foil before microwaving it!

Can I Make This As Muffins?

Yes, you can. The baking time should be around 20-25 minutes, or use the toothpick method, and always toss the blueberries in flour before adding them to the batter.

Can This Recipe Be Made With Gluten-Free Flour?

Yes, a gluten-free blend designed for baking should work 1:1.

Can I Use Stevia Or Another Sweetener?

Yes, you can use stevia or monk fruit sweetener in quantities that adjust to the sugar used in this recipe. Always convert the amount before adding it to the batter. Non-caloric sweeteners tend to be sweeter than sugar.

Can This Be Baked In An Air Fryer?

It may possibly work! Try placing the batter in mini loaf pans and baking at 320 F for 20-25 minutes.

Blueberry Cream Cheese Loaf

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