This Blueberry Cream Cheese Loaf is a tender, buttery quick bread marbled with pockets of juicy blueberries and ribbons of sweet cream cheese. It’s moist without being dense, rich without being heavy, and bursting with bright berry flavor—perfect for breakfast, brunch, or an afternoon treat with tea. Inspired by classic bakery loaves but made easy at home, it’s the kind of recipe that disappears fast… especially when warm from the oven.
Ingredients
- 2 cups (250g) all-purpose flour (or 1:1 GF blend)
- ¾ cup (150g) granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled
- 2 large eggs
- ½ cup (120ml) milk
- 1 tsp vanilla extract
- 1½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
- Make the Cream Cheese Filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
- Make the Blueberry Batter: In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, whisk melted butter, eggs, milk, and vanilla. Pour wet into dry; stir until just combined. Gently fold in blueberries (tossed in flour).
- Layer & Swirl: Spread half the batter into the pan. Dollop cream cheese mixture evenly over top. Top with remaining batter. Use a knife to gently swirl cream cheese into batter (don’t overmix!).
- Bake to Perfection: Bake 55–65 minutes, until golden and a toothpick comes out clean (a few crumbs are fine). Cool in pan 15 minutes, then transfer to wire rack.
Notes
Pro Tips: Toss blueberries in 1 tbsp flour to prevent sinking. Use room-temp cream cheese—cold lumps won’t swirl smoothly. Don’t overmix—keeps loaf tender. Serving Suggestions: Classic pairing: Hot coffee, chai tea, or cold milk. Summer upgrade: Serve with fresh berries and whipped cream. Warm treat: Slice and toast lightly with butter. Make-Ahead & Storage: Room temp: Keeps covered up to 3 days. Fridge: Up to 5 days—microwave 10 seconds to refresh. Freeze: Wrap whole loaf or slices tightly; freeze up to 2 months. FAQ: Gluten-free? Yes! Use 1:1 GF flour blend. No fresh blueberries? Frozen work great—just don’t thaw. Soggy bottom? Likely underbaked—check with a skewer in the center. Can I use lemon zest? Absolutely! Add 1 tsp to batter for bright contrast.
