Blueberry Cream Cheese Loaf is a soft, tender quick bread that feels equal parts cozy and indulgent. Bursting with juicy blueberries and layered with a lightly sweet, creamy ribbon of cream cheese, this loaf is perfect for breakfast, brunch, or an afternoon treat with coffee or tea. It’s simple to make, beautiful to slice, and always feels a little special.
This is the kind of recipe that works year-round—bright enough for spring and summer, comforting enough for fall and winter.
Yield and Timing
This recipe makes 1 standard loaf (8–10 slices).
Prep time is 15 minutes, with 55–60 minutes of baking time.
Ingredients
For the loaf:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1¼ cups fresh or frozen blueberries (if frozen, do not thaw)
For the cream cheese layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Preparation
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the blueberries.
In a separate bowl, beat the cream cheese with sugar until smooth. Add the egg and vanilla and mix until creamy.
Pour half of the blueberry batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter. Top with the remaining blueberry batter and gently smooth the surface.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, loosely tent with foil during the last 10–15 minutes.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
Serve Blueberry Cream Cheese Loaf plain, dusted with powdered sugar, or with a light spread of butter. It’s wonderful alongside coffee, tea, or a glass of milk and makes an excellent addition to brunch tables.
Storage and Reheating
Store the loaf tightly wrapped in the refrigerator for up to 4 days due to the cream cheese layer. Bring to room temperature before serving, or warm slices gently in the microwave.
Why This Loaf Is a Favorite
This recipe combines everything people love in a homemade bake—moist texture, bursts of fruit, and a creamy surprise in every slice. Blueberry Cream Cheese Loaf is simple, dependable, and always impressive, making it a recipe you’ll come back to again and again.
Enjoy !!!
