There is something undeniably comforting about a slice of warm, dense cake alongside a morning cup of coffee. This heavenly blueberry cream cheese loaf is the ultimate breakfast treat, bridging the gap between a classic pound cake and a moist muffin. With a tender crumb, bursts of juicy berries, and the rich tang of cream cheese, this recipe elevates the standard loaf into something truly spectacular.
Yields: One standard 9×5 inch loaf (approx. 10 slices).
Whether you are hosting a brunch or simply meal-prepping for the week, this easy blueberry cream cheese loaf delivers bakery-style results right in your own kitchen. The addition of cream cheese ensures the batter remains incredibly moist, while the lemon zest adds a bright, citrusy note that cuts through the richness.
Table of Contents
Why You Will Love This Recipe
- Texture: Think of a blueberry cream cheese loaf pound cake hybrid—dense, buttery, and velvety soft.
- Flavor Profile: The sweetness of the sugar is perfectly balanced by the tartness of the blueberries and the slight tang of the cream cheese.
- Versatility: It serves perfectly as a decadent breakfast, a tea-time snack, or a dessert.
- Freezer Friendly: This loaf freezes beautifully, making it a great make-ahead option.
Ingredients Notes
To achieve that perfect texture, precise ingredients are key.
- Cream Cheese: Use an 8 oz block of full-fat cream cheese. It must be softened to room temperature to blend smoothly without lumps.
- Butter: Unsalted butter allows you to control the salt content. Like the cheese, it must be softened.
- Sugar: Granulated sugar provides the necessary sweetness and structure.
- Eggs: Large eggs at room temperature emulsify better into the batter, creating a uniform rise.
- Flour: Regular all-purpose flour works best here. You will need a little extra reserved to coat the berries.
- Leavening: Baking powder gives the loaf its lift.
- Lemon Zest: Fresh zest enhances the blueberry flavor significantly.
- Blueberries: You can use fresh or frozen. If using frozen, do not thaw them, as this prevents the batter from turning purple.
Step-by-Step Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly or line it with parchment paper for easy removal.
- Cream the Wet Ingredients: In a large mixing bowl using a stand mixer or electric hand mixer, cream together the softened butter, cream cheese, and granulated sugar until pale yellow and doubled in volume (about 3-4 minutes). This step incorporates air, essential for a good crumb.
- Add Eggs and Aromatics: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon zest.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The batter will be thick; be careful not to overmix, or the loaf will be tough.
- Coat the Berries: In a small bowl, toss the blueberries with the reserved 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.
- Fold: Gently fold the flour-coated blueberries into the batter using a spatula.
- Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 50 to 65 minutes.
- Check Doneness: Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil to allow the center to cook without burning the crust.
- Cool: Allow the loaf to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
Baker’s Secret: The Cheesecake Swirl & Variations
While the standard recipe mixes the cheese into the batter for moisture, you can elevate the presentation with a “Cheesecake Surprise.” To do this, reserve 3 ounces of the cream cheese and mix it with 2 tablespoons of sugar. Fill the pan with half the batter, dollop the sweetened cheese mixture down the center, swirl with a knife, and top with the remaining batter.
Here are other popular twists on the classic recipe:
- Sour Cream Twist: For a tangier crumb, try a blueberry cream cheese loaf with sour cream. Substitute half of the cream cheese with full-fat sour cream.
- Shape Change: You don’t have to stick to a loaf pan. You can make a blueberry cream cheese loaf round by using a Bundt pan or a round cake tin; just adjust the baking time (usually 10-15 minutes less).
- Sourdough Discard: If you are an avid baker, make a blueberry cream cheese loaf sourdough version by adding 1/2 cup of sourdough discard and reducing the flour by 1/4 cup for added depth.
If you enjoy baking with cheese, you might also want to try this homemade boursin cheese recipe for your savory cravings, or perhaps a sopapilla cheesecake recipe if you want to stick to decadent desserts.
Dietary Considerations and Serving Suggestions
Blueberries are a superfood, known for being rich in powerful antioxidants. Incorporating them into baked goods is a delicious way to consume fruit, though the sugar content makes this an indulgence.
For those interested in the science of baking and health, understanding refined grains vs. whole grains is important. You can substitute up to half of the all-purpose flour with white whole wheat flour for a fiber boost, though the texture will be denser.
Also, be aware of the impact of saturated fats on health. This recipe uses butter and cream cheese, so portion control is key. While this recipe is sweet, we must be mindful of the potential health impacts of added sugars. This loaf is a treat, best enjoyed in moderation.
To make the experience even more special, serve a slice with a drizzle of homemade blueberry syrup. If you are looking for a lighter, fruit-forward dessert, a blueberry strawberry shortcake might be a good alternative.
Complete the Meal:
If you are planning a full menu, this loaf makes a wonderful dessert after a comforting dinner. Consider pairing it with a hearty Lipton onion soup meatloaf or a bowl of creamy hamburger potato soup for a cozy, satisfying day of eating.
Frequently Asked Questions
Why is my loaf gummy in the middle?
A gummy center usually means the outside cooked faster than the inside. To fix this, “tent” the loaf with aluminum foil halfway through baking. This prevents the crust from burning while allowing the heat to penetrate the center. Also, ensure your oven temperature is accurate.
How can I prevent blueberries from sinking to the bottom of my loaf?
The batter for this recipe is naturally thick, which helps suspend the fruit. However, the most effective trick is tossing the blueberries in a tablespoon of flour before folding them in. The flour creates friction between the berries and the batter, holding them in place while the loaf sets.
Can I use frozen blueberries, and do I need to thaw them first?
Yes, you can use frozen blueberries. Do not thaw them first! If you thaw them, they will release too much juice and streak the batter purple. Add them frozen at the very end of the mixing process. You may need to add 3-5 minutes to the baking time.
Why is it important to use room temperature butter, cream cheese, and eggs?
Room temperature ingredients bond together more easily (emulsification), creating a smooth, uniform batter. This traps air, which expands in the heat of the oven, resulting in a lighter, fluffier texture. Cold ingredients can lead to a lumpy batter and a dense, unevenly baked loaf.
What’s the best way to store blueberry cream cheese loaf, and can it be frozen?
Store the cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
blueberry cream cheese loaf
Ingredients
- 8 oz Cream Cheese block style, softened to room temperature
- 1/2 cup Unsalted Butter softened to room temperature
- 1 1/4 cups Granulated Sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tbsp All-Purpose Flour reserved for coating berries
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Lemon Zest
- 1 1/2 cups Blueberries fresh or frozen, do not thaw
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl using a stand mixer or electric hand mixer, cream together the softened butter, cream cheese, and granulated sugar until light, fluffy, and well combined.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
- In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The batter will be thick; be careful not to overmix.
- In a small bowl, toss the blueberries with the reserved 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.
- Gently fold the flour-coated blueberries into the batter using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
- Allow the loaf to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
