Blueberry Cream Cheese Loaf
This soft, lemony blueberry cream cheese loaf is bursting with juicy berries and rich swirls of cream cheese—perfect for breakfast, brunch, or dessert.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Breakfast / Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 (cut into chunks or dolloped)
Instructions
Preheat the oven to 350°F (176°C) and grease a 9×5-inch loaf pan.
In a medium bowl, cream the butter and sugar until light and fluffy. Mix in eggs, milk, vanilla, lemon juice, and lemon zest until smooth.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Create a well in the center and pour in the wet mixture. Stir until just combined—do not overmix.
Gently fold in the blueberries and cream cheese. Pour the batter into the prepared loaf pan and smooth the top.
Bake in the center of the oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Notes
Toss blueberries in a little flour before folding them in to prevent sinking.
Use full-fat cream cheese for best texture.
This loaf can be wrapped and stored in the fridge for up to 5 days, or frozen for up to 2 months.
Find it online: https://allcookedup.com/blueberry-cream-cheese-loaf/
