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Freshly baked Blueberry Cream Cheese Loaf on a wooden table

Blueberry Cream Cheese Loaf

This delightful loaf combines creamy cream cheese with fresh blueberries, making it perfect for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the loaf
  • 1 cup cream cheese, softened Make sure it's at room temperature for easier mixing.
  • 1/2 cup butter, softened Ensure it's at room temperature.
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries Use fresh for best flavor; frozen can be used without thawing.
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
  2. In a large mixing bowl, cream together the cream cheese and butter until smooth.
  3. Gradually add the sugar and beat until fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the cream cheese mixture alternately with milk.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This loaf is best served warm or at room temperature. You can enjoy it plain or spread a little butter on top. It pairs well with coffee or tea. Store wrapped in plastic wrap or aluminum foil; keeps at room temperature for 2 days, in the fridge for a week, or freeze slices for up to 3 months.