blueberry cream cheese loaf

This Blueberry Cream Cheese Loaf is rich, incredibly tender, and packed with juicy berries. Cream cheese beaten directly into the batter yields a soft, velvety texture that stays moist for days.

Ingredients

• Blueberry Prep:
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons all-purpose flour (for dusting)
• Batter:
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz cream cheese, softened at room temperature
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature

Step-by-Step Instructions

Step 1: Prep Oven & Pans

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two standard 9×5-inch loaf pans (or line them with parchment paper with overhang for easy removal).

Step 2: Toss the Blueberries

1. In a small bowl, gently toss the blueberries with 2 tablespoons of flour until evenly coated. This keeps the berries suspended in the batter so they don’t sink to the bottom during baking.

Step 3: Mix the Batter

1. In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and vanilla extract with an electric mixer for 3 to 4 minutes until smooth and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Gradually stir the dry flour mixture into the wet ingredients on low speed, mixing just until incorporated (do not overmix).
5. Gently fold in the dusted blueberries using a rubber spatula.

Step 4: Bake

1. Divide the thick batter evenly between the two prepared loaf pans and smooth the tops.
2. Bake for 45 to 55 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Allow the loaves to cool in the pans for 10 to 15 minutes, then run a butter knife along the edges and transfer to a wire rack to cool completely before slicing.

Pro Tips

• Ribbon Layer Variation: If you prefer a distinct cheesecake swirl in the middle instead of cream cheese in the batter base, divide your batter, spread half in the pan, layer 8 oz of sweetened cream cheese (8 oz cream cheese + ¼ cup sugar + 1 egg) in the middle, top with remaining batter, and bake.
• Storage: Because of the high cream cheese content, wrap leftovers tightly and store in the refrigerator for up to 5 days. Serve cold or bring to room temperature before enjoying!