Blueberry Cream Cheese Loaf Recipe

I recently tried a Blueberry Cream Cheese Loaf Recipe that combined the richness of cream cheese, the brightness of fresh blueberries, and hints of lemon zest. The blend of eggs, flour, and melted butter gave it a delightful texture and flavor that captured my attention right from the first bite.

I’ve been working on new twists for my recipes and this Blueberry Cream Cheese Loaf surprised me with its simplicity and delicious twist. Its tagline “as easy to eat as it is to make” is no exaggeration.

I mixed 2 cups all purpose flour with 1 cup granulated sugar and 2 teaspoons of baking powder then added 2 large eggs, 1/2 cup melted unsalted butter and 1 cup of milk with a splash of vanilla extract. I then folded in a generous cup of fresh blueberries and created a cream cheese swirl using 8 oz of softened cream cheese, a bit more sugar, an extra egg and just a touch of lemon zest.

It reminds me of a cross between a Blueberry Loaf and a Cream Cheese Dessert, blending flavors in a surprising way. I know it sounds simple but trust me, this recipe will keep you coming back for more.

Why I Like this Recipe

1. I really like how simple this recipe is to follow even though it makes such a fancy looking cake. It’ll always make me feel proud since I know I made it all by myself.
2. I love that the cream cheese swirl mixes with the blueberries to give every bite a fun burst of flavor. It makes the cake taste fresh and tangy which is such a cool combo.
3. I appreciate that the lemon zest, even though its just a little bit optional, adds a surprising kick to the overall flavor that keeps things interesting.
4. I like that its super versatile – it works as a perfect treat for breakfast or even when I need a sweet snack in the afternoon.

Ingredients

• Flour: Provides carbohydrates, structure, and a neutral base for the loaf.
• Sugar: Makes the loaf sweet while keeping it moist and tender.
• Blueberries: Packed with antioxidants and vitamins, they add a pop of tangy juiciness.
• Cream Cheese: Gives a creamy, tangy twist that balances the overall sweetness nicely.
• Eggs: Bind ingredients together, add protein, and help create a fluffy texture.
• Milk: Adds moisture and helps form a soft, delicate crumb.
• Butter: Provides rich flavor and makes the loaf extra tender.
• Vanilla Extract: Enhances and rounds off flavors, making the loaf extra inviting.

Ingredient Quantities

• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen that have been drained)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for the cream cheese swirl)
• 1 egg (for the cream cheese mixture)
• 1/2 teaspoon lemon zest (optional but really boosts the flavor)

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan.

2. In a bowl, mix together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In another bowl, beat 2 large eggs then stir in 1/2 cup melted butter, 1 cup milk, and 1 teaspoon vanilla extract.

4. Combine the wet ingredients with the dry ones until just mixed, being careful not to over mix.

5. Gently fold in 1 cup blueberries.

6. In a separate bowl, blend 8 oz softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon lemon zest until smooth.

7. Pour about half of the batter into your loaf pan.

8. Dollop spoonfuls of the cream cheese mixture on top of the batter and then spread it out gently with a spatula.

9. Add the rest of the batter over the cream cheese and use a knife or skewer to swirl the cream cheese into the batter for a beautiful marbled effect.

10. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing and enjoying.

Equipment Needed

1. Oven (preheated to 350°F)
2. Loaf pan (greased)
3. Mixing bowls (at least 3; one for dry ingredients, one for wet ingredients, and one for the cream cheese mixture)
4. Measuring cups and spoons (for all the ingredients)
5. Whisk or fork (to beat the eggs)
6. Spatula (to fold and spread the batter)
7. Knife or skewer (to create the marbled swirl)
8. Toothpick (to test if the bread is done)

FAQ

Blueberry Cream Cheese Loaf Recipe Substitutions and Variations

• For the all purpose flour, you can try using cake flour or whole wheat flour. It changes the texture a bit but gives a nice nutty flavor sometimes.
• If you dont have unsalted butter, coconut oil or margarine works fine too. Just make sure its melted and cooled before you add it.
• If fresh blueberries are hard to find, using frozen ones that are drained well is a good option. Raspberries or blackberries can work too if you want a twist.
• Instead of cream cheese, you could use mascarpone for a richer, creamier swirl. It might be a tad sweeter, so you may want to slightly reduce the extra sugar.
• Out of milk? Almond milk or oat milk are good substitutes that will keep your loaf moist and add a hint of extra flavor.

Pro Tips

1. When you fold in the blueberries, be really careful to mix them in gently so you don’t end up smashing them into mush, especially if they’re frozen.
2. Don’t over mix the batter once you combine wet and dry ingredients cause that can make your loaf turn out tough and dense.
3. Make sure your cream cheese is really soft before you start mixing it with the sugar and egg so you get a smooth swirl instead of lumpy spots.
4. Let the loaf cool completely in the pan for a bit before you slice it, it helps the flavors settle and makes it easier to cut without breaking apart.