This blueberry cream cheese loaf is rich, soft, and incredibly moist with bursts of juicy blueberries in every bite. The cream cheese adds a smooth, slightly tangy flavor that makes this bread extra tender and bakery-quality. Perfect for breakfast, snacks, or a cozy treat with coffee.
Servings & Timing
Servings: 2 loaves (about 16–20 slices)
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Total Time: 1 hour 10 minutes
Ingredients List
2 cups + 2 tablespoons all-purpose flour (divided)
2 cups fresh or frozen blueberries
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1½ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1½ teaspoons baking powder
½ teaspoon salt
Step-by-Step Instructions
Step 1: Prep the Oven & Pans
Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set aside.
Step 2: Coat the Blueberries
In a bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking during baking.
Step 3: Cream Butter & Cream Cheese
In a large mixing bowl, beat together softened butter, cream cheese, sugar, and vanilla extract until smooth and creamy.
Step 4: Add Eggs
Add eggs one at a time, mixing well after each addition to keep the batter smooth and fluffy.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the remaining flour, baking powder, and salt.
Step 6: Combine Wet & Dry
Gradually add the dry ingredients into the wet mixture. Mix until just combined—do not overmix.
Step 7: Fold in Blueberries
Gently fold the flour-coated blueberries into the batter.
Step 8: Bake
Divide the batter evenly between the prepared loaf pans. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool & Serve
Let the loaves cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.
Serving Suggestions
Serve warm with butter or cream cheese spread
Pair with coffee or tea for breakfast
Drizzle with a light glaze for a dessert version
Storage
Room Temperature: Store in an airtight container for up to 2 days
Refrigerator: Keeps fresh for up to 5 days
Freezer: Wrap slices and freeze for up to 2 months
Tips & Variations
Use frozen blueberries straight from the freezer (do not thaw).
Add lemon zest for a fresh citrus flavor twist.
Swap half the flour for whole wheat flour for a slightly healthier option.
Top with a streusel crumb before baking for extra texture.
