Blueberry Cream Cheese Loaf – Soft, Tangy, and Bursting With Berries

Warm, tender, and dotted with juicy blueberries, this cream cheese loaf is the kind of bake that makes a kitchen feel like home. It’s soft and moist, with a gentle tang from cream cheese that balances the sweetness perfectly. The crumb is rich but not heavy, and it slices beautifully for breakfast, snacks, or dessert.

Whether you bake often or just now and then, this loaf is simple, reliable, and impressive without trying too hard.

What Makes This Special

This recipe blends the best of two worlds: the tenderness of a classic pound cake and the lightness of a quick bread. The cream cheese adds richness and a slight tang that keeps every bite interesting. Blueberries bring pops of sweetness and color, and a touch of lemon brightens everything.

It’s a no-fuss loaf that feels bakery-worthy, with pantry-friendly ingredients and easy steps.

Ingredients

• 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/3 cup (80 ml) milk, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional but recommended)
• 1 1/4 cups (175 g) fresh blueberries (or frozen; see notes)
• 1 tbsp flour (for tossing the blueberries)
• Optional glaze: 1/2 cup (60 g) powdered sugar + 1–2 tsp lemon juice or milk

Step-by-Step Instructions

1. Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
2. Pat the blueberries dry. If using fresh, rinse and pat completely dry. If using frozen, do not thaw.

   Toss with 1 tablespoon flour and set aside.

3. Cream the butter, cream cheese, and sugar. In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy, about 2–3 minutes. Add the sugar and beat until light and creamy.
4. Add the eggs and flavorings. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla and lemon zest.
5. Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternate dry ingredients and milk. Add half the dry mixture to the wet ingredients and mix on low just until combined.

   Add the milk and mix briefly, then add the remaining dry mixture. Do not overmix.

7. Fold in the blueberries. Gently fold the floured blueberries into the batter with a spatula. The batter will be thick.
8. Fill the pan. Spoon the batter into the prepared loaf pan and smooth the top.

   If you like, sprinkle a teaspoon of sugar over the surface for a delicate crust.

9. Bake. Bake for 55–70 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil in the last 15 minutes.
10. Cool properly. Let the loaf cool in the pan for 15 minutes. Lift it out using the parchment and transfer to a wire rack to cool completely.

    For a glaze, whisk powdered sugar with lemon juice or milk and drizzle over the cooled loaf.

11. Slice and serve. Use a sharp serrated knife for clean slices. Enjoy slightly warm or at room temperature.

Keeping It Fresh

Once cooled, wrap the loaf tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for 2–3 days.

For longer storage, refrigerate for up to 5 days and bring to room temperature before serving. You can also freeze slices (or the whole loaf) for up to 2 months. Wrap well in plastic and foil, then thaw at room temperature.

The texture stays moist thanks to the cream cheese.

Benefits of This Recipe

• Moist and tender crumb: Cream cheese helps keep the loaf soft without being heavy.
• Balanced flavor: The slight tang complements the sweet blueberries and vanilla.
• Versatile: Works for breakfast, snack, or dessert—plain or glazed.
• Reliable and forgiving: Uses basic ingredients and straightforward steps.
• Freezer-friendly: Slices thaw quickly for easy treats anytime.

Common Mistakes to Avoid

• Overmixing the batter: Mix just until combined after adding the dry ingredients. Overmixing leads to a tough loaf.
• Skipping the flour on blueberries: Tossing them in a little flour helps prevent sinking.
• Using cold ingredients: Room-temperature butter, cream cheese, eggs, and milk blend better and create a smoother batter.
• Cutting too soon: Let the loaf cool before slicing to avoid crumbling and gummy texture.
• Underbaking: Check the center. If the toothpick comes out wet, give it more time and tent with foil if needed.

Recipe Variations

• Lemon-Forward: Add 2 teaspoons lemon zest and swap half the milk for 2 tablespoons lemon juice.

  Finish with a lemon glaze.

• Streusel Topping: Mix 3 tablespoons cold butter, 1/3 cup flour, 1/3 cup sugar, and a pinch of salt. Crumble over the batter before baking.
• Cinnamon Swirl: Mix 2 tablespoons brown sugar with 1/2 teaspoon cinnamon. Spread half the batter in the pan, sprinkle the mixture, then add remaining batter.
• Mixed Berries: Use a blend of blueberries and raspberries or blackberries.

  Keep the total amount the same.

• Whole Wheat Twist: Replace 1/2 cup all-purpose flour with whole wheat flour for a slightly heartier loaf.
• Almond Touch: Swap half the vanilla for almond extract and sprinkle with sliced almonds before baking.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer and don’t thaw. Toss with flour and fold in gently.

The batter may turn slightly purple, but the flavor is great.

Why did my blueberries sink?

If the batter was too thin or the berries weren’t coated in flour, they can sink. Make sure to toss them with a little flour and avoid overmixing. A thicker batter helps suspend the fruit.

How do I know when the loaf is done?

Look for a golden top, edges pulling slightly from the pan, and a toothpick that comes out clean or with a few moist crumbs from the center.

If it’s browning too quickly but still wet inside, tent with foil and keep baking.

Can I reduce the sugar?

You can reduce the sugar by 2–3 tablespoons without affecting texture too much. Keep in mind the cream cheese adds tang, so sugar helps balance the flavor.

What if I don’t have cream cheese?

Neufchâtel (1/3 less fat cream cheese) works well. Mascarpone can be used, but the loaf will be richer and slightly less tangy.

Sour cream as a swap will change the texture; use 3/4 cup and reduce the milk to 1/4 cup.

Can I bake this as muffins?

Yes. Divide into a lined muffin tin and bake at 350°F (175°C) for 18–24 minutes, or until a toothpick comes out clean. This makes about 12–14 muffins.

How should I store the glazed loaf?

If you use a simple powdered sugar glaze, it can sit at room temperature for 2–3 days in an airtight container.

In warm or humid climates, refrigerate to keep the glaze intact.

Wrapping Up

This Blueberry Cream Cheese Loaf brings a bakery-quality crumb to your home kitchen with minimal fuss. It’s tender, flavorful, and adaptable, whether you like it plain, glazed, or topped with streusel. Bake it on a quiet afternoon, share a few slices, and keep the rest for the week—you’ll be glad you did.