Ingredients
2 cups + 2 tablespoons all-purpose flour, divided
2 cups fresh or frozen blueberries (if frozen, do not thaw)
1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
8 oz (1 block) full-fat cream cheese, softened
1½ cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1½ teaspoons baking powder
½ teaspoon fine sea salt
Note: Full-fat cream cheese is essential—low-fat versions can make the loaf dense or gummy.
Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C). Generously grease two 9×5-inch loaf pans with butter or nonstick spray. For easy release, line the bottoms with parchment paper.
2. Coat the Berries
In a small bowl, gently toss the blueberries with 2 tablespoons of flour until lightly coated. This prevents them from sinking to the bottom during baking. Set aside.
3. Make the Batter
In a large bowl, beat the softened butter, cream cheese, sugar, and vanilla with an electric mixer on medium speed for 2–3 minutes, until smooth, pale, and fluffy.
Add eggs one at a time, mixing well after each addition and scraping down the sides as needed.
4. Incorporate Dry Ingredients
In a separate bowl, whisk together the remaining 2 cups flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
5. Fold in Blueberries
Using a spatula, gently fold in the floured blueberries until evenly distributed. A few streaks of batter are fine—gentle folding keeps the loaf tender.
6. Bake to Perfection
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay; wet batter is not). Rotate pans halfway through for even browning.
7. Cool Completely
Let loaves cool in the pans on a wire rack for 10 minutes. Then, run a thin knife around the edges, invert onto the rack, and remove pans. Flip right-side up and cool completely before slicing (about 1–2 hours).
Serving Suggestions
Serve plain with a hot cup of coffee or Earl Grey tea
Top with a dollop of whipped cream or a drizzle of lemon glaze
Toast slices and spread with butter for a decadent breakfast
Pair with vanilla ice cream for an impromptu dessert
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Keep them frozen and toss in flour—they’ll bake perfectly without bleeding too much.
Can I make one large loaf?
Not recommended—this batter is designed for two standard loaf pans. A single pan will overflow or bake unevenly.
How long does it keep?
Store wrapped at room temperature for 2–3 days, or refrigerate for up to 5 days. Freeze whole or sliced for up to 3 months.
Can I add a glaze?
Absolutely! Mix ¾ cup powdered sugar with 1–2 tbsp milk or lemon juice for a simple drizzle.
Allergy Information
Contains: Dairy, eggs, wheat
Gluten-free option: Use 1:1 GF flour blend (results may vary slightly)
Vegetarian: Yes
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per slice, recipe makes 2 loaves / ~16 slices)
Calories: 240
Protein: 4g
Fat: 14g (Saturated: 8g)
Carbohydrates: 26g
Fiber: 1g
Sugar: 16g
Sodium: 180mg
Values may vary based on ingredient brands.
This Blueberry Cream Cheese Loaf isn’t just a quick bread—it’s a celebration of simplicity and indulgence in one golden, berry-studded package. With its velvety crumb, bright fruit bursts, and nostalgic charm, it’s the kind of treat that turns an ordinary day into something special. So preheat your oven, grab your mixing bowl, and bake a little joy into your kitchen. Your future self—fork in hand—will thank you.
