Blueberry Cream Cheese Loaf Recipe – Easy Breakfast Bread Idea
This blueberry cream cheese loaf recipe is a moist and flavorful treat with swirls of creamy filling and bursts of juicy blueberries. Perfect for breakfast, brunch, or dessert, it’s a simple yet indulgent recipe that’s sure to impress family and guests.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Spatula
- Wire cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese (block style, softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk or sour cream
- 1 ½ cups blueberries (fresh or frozen, tossed in 1 tbsp flour)
Instructions
- Prepare pan: Grease and line loaf pan with parchment paper.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter & cream cheese: Beat softened butter, cream cheese, and sugar until fluffy.
- Add eggs & vanilla: Mix in eggs one at a time, then vanilla.
- Combine: Alternate adding dry ingredients and milk/sour cream to wet mixture. Mix until just combined.
- Fold in blueberries: Gently fold in floured blueberries to avoid sinking.
- Bake: Pour batter into pan. Bake at 350°F (175°C) for 55–65 minutes, until golden and a toothpick inserted comes out clean.
- Cool: Rest loaf in pan for 10 minutes, then transfer to wire rack. Cool completely before slicing.
- Serve: Dust with powdered sugar or drizzle with glaze if desired.
Notes
- Blueberries: Use fresh for juiciness, frozen for convenience. Toss in flour to prevent sinking.
- Cream cheese: Always use block cream cheese at room temperature for smooth mixing.
- Variations: Add lemon zest for brightness, streusel topping for crunch, or chocolate chips for indulgence.
- Storage: Refrigerate up to 5 days; freeze slices individually for up to 2 months.
- Serving tip: Best enjoyed cooled for clean slices and balanced flavor.