Blueberry Cream Cheese Loaf is a wonderfully rich quick bread that combines the soft texture of a cake with the convenient shape and easy preparation of a loaf. Cream cheese gives the crumb a gentle tang, buttery richness, and moist texture, while blueberries add juicy bursts of fruit throughout every slice. Unlike yeast breads, this loaf does not require kneading, fermentation, or complicated shaping. Baking powder and baking soda provide the lift, while careful mixing helps create a tender crumb. The finished loaf is delicious on its own, but it can also be served with coffee, tea, whipped cream, yogurt, or a simple lemon glaze.
Ingredients
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan thoroughly with butter or cooking spray and line it with parchment paper, leaving some paper extending over the long sides.
- Place the softened butter and cream cheese in a large mixing bowl. Beat them together until the mixture is smooth and creamy with no visible lumps.
- Add the granulated sugar to the butter and cream cheese mixture. Beat for approximately 2–4 minutes, or until the mixture looks lighter, smoother, and somewhat fluffy.
- Add the eggs one at a time, beating well after adding the first egg before incorporating the second. Scrape the sides and bottom of the bowl as needed. Add the vanilla extract after the eggs and mix briefly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly mixed.
- Add approximately one-third of the dry mixture to the wet ingredients and mix gently. Add about half of the milk and mix again. Continue alternating the dry ingredients and milk, finishing with the remaining flour. Mix only until combined; do not overmix.
- Place the blueberries in a small bowl. If desired, toss them with approximately one teaspoon of flour taken from the measured amount to help suspend them in the batter.
- Add the blueberries to the prepared batter and use a flexible spatula to fold them in gently until distributed.
- Spoon the batter into the prepared loaf pan and spread it evenly from corner to corner. Smooth the surface. If desired, place a few additional blueberries gently on the surface.
- Bake for approximately 50–65 minutes. Begin checking toward the 50-minute mark. The loaf should be golden-brown on top and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover with foil.
- Remove the pan from the oven and let the loaf rest in the pan for approximately 10–15 minutes.
- Lift the loaf out using the parchment paper or turn it out gently onto a cooling rack. Allow it to cool completely before slicing.
- Once completely cool, use a sharp serrated knife to slice the loaf. Serve plain, glazed, toasted, or with your favorite accompaniment.
Notes
Yield: 1 loaf. Servings: 8–10 slices. Prep time: About 20 minutes. Baking time: 50–65 minutes. Cooling time: 1 hour. Difficulty: Easy to moderate. Best pan: 8½ × 4½-inch or 9 × 5-inch loaf pan. Storage: At room temperature, best consumed within approximately 2 days. Refrigerated, the loaf can generally be kept for 4–5 days. Freezing: The loaf can be frozen for up to approximately 2 months. Slice before freezing for convenient serving.
