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Blueberry Cream Cheese Loaf Recipe

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3.9 from 11 reviews

This Blueberry Cream Cheese Loaf is a moist and flavorful quick bread featuring fresh blueberries and luscious cream cheese swirled throughout. The loaf combines tangy lemon zest and juice with a tender crumb, delivering a perfect balance of sweet and tart. Ideal for breakfast, brunch, or a delightful snack, it’s easy to prepare and baked to golden perfection in a loaf pan.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 2 large eggs (lightly beaten)
  • 1/3 cup whole milk
  • 2 teaspoons pure vanilla extract
  • Juice of 1 medium lemon
  • Zest of 2 large lemons

Dry Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 2 cups fresh blueberries
  • 1 cup cream cheese

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (176°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking during baking.
  2. Make wet mixture: In a medium bowl, cream together the unsalted butter and white sugar until light and fluffy, resembling frosting. Then add the lightly beaten eggs, whole milk, pure vanilla extract, lemon juice, and lemon zest. Stir until all wet ingredients are well combined and smooth.
  3. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Create a well in the center for the wet ingredients.
  4. Mix batter: Pour the wet ingredient mixture into the well of dry ingredients. Gently mix until just combined, taking care not to overmix to keep the loaf tender.
  5. Incorporate blueberries and cream cheese: Carefully fold in fresh blueberries and cream cheese chunks or softened cream cheese, evenly distributing them throughout the batter.
  6. Bake the loaf: Pour the batter into the prepared loaf pan and bake in the center of the preheated oven for 60 to 70 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool the loaf: Allow the loaf to cool in the pan for about 20 minutes. Then remove from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use fresh blueberries for best texture and flavor; frozen can be used but may discolor the batter slightly.
  • Do not overmix the batter once wet and dry ingredients are combined to avoid a dense loaf.
  • For an extra touch, swirl softened cream cheese on top before baking for a decorative finish.
  • The loaf can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
  • Bringing cream cheese to room temperature before folding in will ensure even distribution.

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