Quick & Moist Blueberry Cream Cheese Loaf
This foolproof Blueberry Cream Cheese Cream Loaf is the perfect baking project for amateur bakers!
Print
Pin
Servings: 10 SERVINGS
Calories: 320kcal
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 cup 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