Blueberry Cream Cheese Loaf

Why You’ll Love This Recipe

I love how this loaf combines simple ingredients with bright, fresh flavor. The lemon zest and juice balance out the sweetness, while the cream cheese adds a soft, rich texture in every bite. It’s great for breakfast, afternoon coffee, or a quick dessert, and the loaf holds together beautifully for slicing and sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup unsalted butter

• 1 cup white sugar

• 2 large eggs (lightly beaten)

• 1/3 cup whole milk

• 2 teaspoons pure vanilla extract

• Juice of 1 medium lemon

• Zest of 2 large lemons

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups fresh blueberries

• 1 cup cream cheese

Directions

1. I preheat the oven to 350°F (176°C) and grease a 9×5 inch loaf pan.

2. In a medium bowl, I mix the butter and sugar until light and fluffy, almost like frosting. Then I stir in the eggs, milk, vanilla, lemon juice, and zest until smooth.

3. In a separate large bowl, I whisk together the flour, baking powder, baking soda, and salt. I make a well in the center and pour in the wet ingredients. I mix gently—just until combined.

4. I carefully fold in the blueberries and chunks or dollops of cream cheese, being sure not to overmix so the loaf stays light.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake in the center of the oven for 60 to 70 minutes, or until a skewer inserted in the center comes out clean or with just a few moist crumbs.

7. I let the loaf cool in the pan for 20 minutes before removing it to cool completely on a rack.

Servings and timing

Prep time: 10 minutes
Bake time: 60–70 minutes
Total time: About 1 hour 10 minutes
Servings: 10 slices

Variations

If I’m using frozen blueberries, I toss them in a little flour to keep them from sinking. For extra texture, I sometimes add a handful of chopped nuts like almonds or walnuts. I’ve also swirled in a bit of blueberry jam or used flavored cream cheese for a twist. A light lemon glaze on top makes it even more bakery-style.

Storage/Reheating

Once fully cooled, I store the loaf wrapped tightly in foil or an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. I warm individual slices in the microwave for about 15 seconds for that fresh-baked feel. It also freezes well—just wrap slices individually and thaw as needed.

FAQs

Can I use frozen blueberries?

Yes, I can. I don’t thaw them first—just toss them in a teaspoon of flour and fold them in gently to prevent bleeding into the batter.

Can I make this loaf ahead of time?

Absolutely. I often bake it a day in advance and let it cool completely before wrapping. It actually tastes better the next day as the flavors settle.

How do I keep the loaf from getting soggy?

I let it cool completely before wrapping or storing. If the blueberries are extra juicy, I pat them dry or coat them lightly in flour before adding.

Can I substitute cream cheese with something else?

Greek yogurt or sour cream can work for a different texture and tang, but I love how the chunks of cream cheese give this loaf a creamy bite.

Can I add a glaze?

Yes, I sometimes whisk together powdered sugar and lemon juice for a light glaze and drizzle it over the cooled loaf.

Conclusion

This Blueberry Cream Cheese Loaf is one of my favorite go-to bakes when I want something simple, fresh, and full of flavor. Whether I serve it with coffee in the morning or as an afternoon treat, it never lasts long. The combo of lemon, blueberries, and cream cheese always delivers a soft, moist, and vibrant loaf that everyone loves.

Print