Easy Blueberry Cream Cheese Loaf

This blueberry cream cheese loaf is soft, moist, and packed with juicy blueberries in every bite. It is an easy homemade loaf that feels a little special but still comes together with simple pantry ingredients.

If you love blueberry loaf bread that is rich but not heavy, this recipe sits right between a classic blueberry bread and a blueberry cheesecake loaf.

Blueberry Cream Cheese Loaf

This loaf stays incredibly moist thanks to cream cheese mixed directly into the batter. The texture is soft and tender, with bursts of blueberries throughout instead of sinking to the bottom.

Why You’ll Love This Recipe

• Easy to make with no fancy techniques
• Perfect for breakfast, snacks, or dessert
• Made with fresh or frozen blueberries
• A true one-loaf recipe that bakes evenly

Ingredients for Blueberry Cream Cheese Bread

• Unsalted butter, softened
• Plain cream cheese, softened
• Sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Blueberries, fresh or frozen

If using frozen blueberries, no need to thaw them first. Just toss them lightly in flour before folding into the batter.

How to Make Blueberry Cream Cheese Loaf

1. Start by preheating your oven to 175°C or 350°F. Grease one standard loaf pan and set aside.

2. In a large bowl, cream together the butter and cream cheese until smooth. Add the sugar and mix until light and fluffy. Beat in the vanilla, then add the eggs one at a time.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir just until combined.

4. Toss the blueberries with a small amount of flour, then gently fold them into the batter. The batter will be thick, which helps keep the blueberries evenly distributed.

5. Spoon the batter into the prepared loaf pan and smooth the top. Bake for about 50 to 55 minutes, or until a toothpick inserted into the centre comes out clean.

Let the loaf cool in the pan for about 15 minutes before transferring to a wire rack, slice and enjoy.

Using Frozen Blueberries

This blueberry cream cheese loaf works perfectly with frozen blueberries. Use them straight from the freezer and coat lightly in flour before adding to the batter.

Frozen berries may tint the batter slightly, but the flavour and texture are still excellent. This makes it a great option year-round.

Tips for the Best Blueberry Cream Cheese Loaf

• Make sure your butter and cream cheese are fully softened so the batter mixes smoothly

• Do not overmix once the flour is added or the loaf can turn dense

• Tossing the blueberries in flour helps prevent sinking

• If the top browns too quickly, loosely cover with foil for the final 10 minutes

These small steps make a big difference in getting a moist and tender loaf.

How to Store Blueberry Loaf Bread

At room temperature, store the loaf in an airtight container for up to 3 days.

In the fridge, it will keep for up to 7 days. The texture stays soft thanks to the cream cheese.

To freeze, slice the loaf first and wrap individual pieces. Freeze for up to 3 months and thaw as needed. This is especially handy for breakfast loaf recipes.

If you try this blueberry cream cheese loaf recipe, I would love to hear how it turned out. Leave a comment or rating below and let me know if you used fresh or frozen blueberries.

It is one of those easy blueberry bread recipes that never lasts long once sliced.

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Yield: 8

Blueberry Cream Cheese Loaf

Print

Soft, moist, and packed with blueberries, this easy blueberry cream cheese loaf is a quick recipe perfect for breakfast, snacks, or dessert. Made with simple ingredients and works with fresh or frozen blueberries.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• ⅜ cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup blueberries, fresh or frozen
• 1 tablespoon flour, for tossing blueberries

Instructions

1. Preheat oven to 175°C or 350°F. Grease one standard loaf pan and set aside.
   
2. In a large bowl, cream together the butter and cream cheese until smooth. Add the sugar and mix until light and fluffy.
   
3. Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition.
   
4. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture and mix just until combined.
   
5. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
   
6. Spoon the thick batter into the prepared loaf pan and smooth the top.
   
7. Bake for 50–55 minutes, or until a toothpick inserted into the centre comes out clean.
   
8. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
   

Notes

• Frozen blueberries can be used straight from the freezer. Do not thaw.
• If the loaf browns too quickly, loosely cover with foil for the last 10 minutes of baking.
  
• This loaf keeps well at room temperature for 3 days or in the fridge for up to 7 days.
  

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 359Total Fat: 19gSaturated Fat: 11gUnsaturated Fat: 8gCholesterol: 95mgSodium: 208mgCarbohydrates: 42gFiber: 2gSugar: 16gProtein: 6g