Blueberry Cream Cheese Loaf is a soft, moist homemade bread filled with juicy blueberries and rich cream cheese swirls. It bakes into a golden, tender loaf with a slightly sweet flavor, creamy pockets, and bursts of fresh berry goodness in every slice. Perfect for breakfast, brunch, dessert, or a cozy afternoon treat with coffee or tea.
Prep Time: 15minutes mins
Cook Time: 55minutes mins
Total Time: 1hour hr 10minutes mins
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour divided
- 2 cups fresh or frozen blueberries
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 8 oz cream cheese softened to room temperature (brick-style, full fat)
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs room temperature
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Generously grease two 9×5-inch loaf pans and line the bottoms with parchment paper. Set aside.
- Coat Blueberries: In a small bowl, toss the blueberries with the 2 tablespoons of flour until fully coated. Set aside.
- Cream Fats & Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter, cream cheese, granulated sugar, and vanilla extract until light, pale, and smooth (about 3-4 minutes).
- Add Eggs: Add the eggs one at a time, mixing well on low speed after each addition. Scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the remaining 2 cups of flour, baking powder, and salt.
- Combine: Gradually add the dry flour mixture into the wet ingredients. Mix on low speed until just incorporated. Do not overmix.
- Fold: Gently fold the flour-coated blueberries into the thick batter using a rubber spatula.
- Bake: Divide the batter evenly between the two prepared loaf pans. Smooth the tops. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaves cool in the pans on a wire rack for exactly 10 minutes. Run a knife around the edges, then invert the loaves onto the wire rack to cool completely before slicing.
