Prep Time: 20 minutes
Cooking Time: 55–65 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 55 minutes
Yield: 1 loaf
Servings: 10–12 slices
Difficulty: Easy
Soft & Moist Blueberry Cream Cheese Loaf
This blueberry cream cheese loaf is tender, moist, and packed with juicy blueberries. Cream cheese gives the loaf a rich, soft texture, while a touch of lemon adds freshness and balances the sweetness.
It makes a wonderful breakfast, afternoon treat, or simple dessert. Serve it plain, dusted with powdered sugar, or finished with a light lemon glaze.
Ingredients
For the Loaf
- 190 g all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 115 g unsalted butter, softened
- 150 g granulated sugar
- 115 g cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 60 ml milk
- 180 g fresh or frozen blueberries
- 1 teaspoon flour, for coating blueberries
Optional Lemon Glaze
- 100 g powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
1. Prepare the Oven
Preheat the oven to 175°C / 350°F.
Grease a 9 × 5-inch (23 × 13 cm) loaf pan and line it with parchment paper, leaving some paper over the sides to make the loaf easier to remove.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
3. Cream the Butter, Sugar, and Cream Cheese
In a large bowl, beat the softened butter and sugar for approximately 2–3 minutes, until light and fluffy.
Add the softened cream cheese and continue mixing until smooth.
4. Add the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and lemon zest.
The mixture may look slightly curdled at this stage, which is perfectly normal.
5. Combine the Batter
Add approximately half of the dry ingredients to the wet mixture and mix gently.
Add the milk, followed by the remaining dry ingredients.
Mix only until combined. Avoid overmixing, as this can make the loaf dense.
6. Add the Blueberries
Toss the blueberries with 1 teaspoon of flour.
Gently fold them into the batter using a spatula.
If using frozen blueberries, do not thaw them first. Fold them into the batter while still frozen to help prevent excessive color bleeding.
7. Bake
Transfer the batter to the prepared loaf pan and spread it evenly.
Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
8. Cool
Allow the loaf to cool in the pan for approximately 15 minutes.
Use the parchment paper to carefully lift it from the pan and transfer it to a wire rack.
Allow it to cool for another 15 minutes before slicing.
For the cleanest slices, allow the loaf to cool completely.
Optional Lemon Glaze
Place the powdered sugar in a small bowl.
Add lemon juice one teaspoon at a time, whisking until you have a smooth, pourable glaze.
Drizzle over the completely cooled loaf.
Allow the glaze to set for approximately 10 minutes before slicing.
Nutrition Information
Estimated per slice, based on 12 slices:
- Calories: 310 kcal
- Protein: 5 g
- Carbohydrates: 42 g
- Fat: 14 g
- Saturated Fat: 8 g
- Fiber: 1 g
- Sugar: 24 g
- Sodium: 190 mg
Nutrition information is approximate and may vary depending on ingredient brands, blueberry size, and whether the glaze is used.
Baker’s Tips
- Bring the butter, cream cheese, and eggs to room temperature before mixing for a smoother batter.
- Coat blueberries lightly with flour before folding them into the batter to help prevent them from sinking.
- Do not overmix after adding the flour.
- If using frozen blueberries, add them directly from the freezer.
- Allow the loaf to cool before slicing so the crumb has time to set.
- For extra lemon flavor, add another teaspoon of finely grated lemon zest.
Variations
Blueberry Streusel Loaf
Before baking, sprinkle the batter with a simple streusel made from flour, brown sugar, butter, and chopped nuts.
Lemon Blueberry Loaf
Increase the lemon zest to 2 tablespoons and finish the cooled loaf with the lemon glaze.
Mixed Berry Loaf
Replace some of the blueberries with raspberries or blackberries.
White Chocolate Blueberry Loaf
Fold 75 g white chocolate chips into the batter along with the blueberries.
Storage
Store the cooled loaf in an airtight container at room temperature for up to 2 days.
Because it contains cream cheese, refrigerate it for longer storage. It will keep refrigerated for approximately 4–5 days.
For the best texture, allow refrigerated slices to sit at room temperature for 15–20 minutes before serving.
The loaf can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
Serving Suggestions
Serve slices plain or with:
- Butter
- Cream cheese
- Fresh blueberries
- Whipped cream
- Lemon glaze
- Powdered sugar
- Vanilla ice cream
It is especially delicious slightly warmed and served with a cup of coffee or tea.
Quick Recipe Summary
Prepare: 20 minutes
Bake: 55–65 minutes at 175°C / 350°F
Cool: 30 minutes
Yield: 1 loaf / 10–12 slices
Best result: A moist, tender cream-cheese loaf filled with juicy blueberries and finished with a bright lemon flavor.
