Why You’ll Love This Recipe
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Moist and Tender Texture: The addition of cream cheese ensures a soft and moist loaf that stays fresh longer.
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Bursting with Flavor: Fresh blueberries and a hint of lemon zest provide a refreshing and tangy flavor profile that complements the sweetness of the loaf.
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Versatile Enjoyment: Suitable for breakfast, brunch, or dessert, this loaf is a versatile addition to any meal.
Ingredients
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs, lightly beaten
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1/3 cup whole milk
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2 teaspoons pure vanilla extract
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Juice of 1 medium lemon
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Zest of 2 large lemons
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 cups fresh blueberries
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1 cup cream cheese, cut into small cubes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven:
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Preheat your oven to 350°F (176°C).
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Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
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Prepare Wet Ingredients:
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In a medium bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
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Add the lightly beaten eggs, whole milk, pure vanilla extract, lemon juice, and lemon zest to the butter-sugar mixture.
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Mix until all ingredients are evenly incorporated and the batter is smooth.
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Prepare Dry Ingredients:
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In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
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Create a well in the center of the dry ingredients to prepare for combining with the wet mixture.
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Combine Wet and Dry Mixtures:
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Pour the wet ingredient mixture into the well of the dry ingredients.
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Gently mix until just combined, being careful not to overmix to avoid a tough loaf.
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Fold in Blueberries and Cream Cheese:
- Carefully fold in the fresh blueberries and small cream cheese cubes into the batter, ensuring even distribution.
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Transfer to Loaf Pan:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
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Bake:
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Place the loaf pan in the preheated oven.
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Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating doneness.
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Cool:
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Remove the loaf from the oven and allow it to cool in the pan for about 20 minutes.
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Afterward, transfer the loaf to a wire rack to cool completely before slicing and serving.
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Servings and Timing
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Servings: Approximately 10 slices
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Preparation Time: 10 minutes
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Cooking Time: 60 to 70 minutes
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Total Time: Approximately 1 hour and 20 minutes
Variations
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Berry Mix:
- Substitute half of the blueberries with raspberries or blackberries for a mixed berry loaf.
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Nutty Addition:
- Fold in 1/2 cup of chopped nuts, such as walnuts or pecans, to add a crunchy texture.
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Glaze Finish:
- Drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled loaf for added sweetness and a tangy kick.
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Whole Wheat Option:
- Replace half of the all-purpose flour with whole wheat flour for a denser, more wholesome loaf.
Storage/Reheating
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Storage:
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Once the loaf has completely cooled, slice it into individual servings.
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Wrap each slice tightly with plastic wrap to maintain freshness.
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Place the wrapped slices in an airtight container or a large food storage bag.
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Store the container or bag in the refrigerator for up to five days.
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Reheating:
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To enjoy warm slices, unwrap the desired number of slices and place them on a microwave-safe plate.
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Heat in the microwave for a few seconds until warmed to your liking.
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FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. To prevent them from bleeding into the batter, do not thaw them before adding. Toss them in a tablespoon of flour before folding into the batter.
2. What can I substitute for cream cheese?
If you don’t have cream cheese, suitable alternatives include mascarpone, cottage cheese, or ricotta cheese. For a dairy-free option, consider
Blueberry Cream Cheese Loaf
This Blueberry Cream Cheese Loaf is a moist, tender, and flavorful quick bread, bursting with juicy blueberries, tangy lemon zest, and creamy pockets of cream cheese. Perfect for breakfast, brunch, or dessert, this easy-to-make loaf pairs wonderfully with coffee or tea!
- Prep Time: 10 minutes
- Cook Time: 60–70 minutes
- Total Time: ~1 hour 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- ⅓ 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries
- 1 cup cream cheese, cut into small cubes
Instructions
Preheat the Oven:
- Preheat oven to 350°F (176°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray.
2. Mix Wet Ingredients:
- In a medium bowl, cream together butter and sugar until light and fluffy.
- Add eggs, milk, vanilla extract, lemon juice, and lemon zest. Mix until smooth.
3. Prepare Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Create a well in the center for wet ingredients.
4. Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients.
- Gently mix until just combined (avoid overmixing).
5. Fold in Blueberries and Cream Cheese:
- Carefully fold in blueberries and cream cheese cubes for even distribution.
6. Transfer to Loaf Pan & Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
7. Cool & Serve:
- Let the loaf cool in the pan for 20 minutes.
- Transfer to a wire rack to cool completely before slicing.
Notes
- Want Extra Sweetness? Drizzle with a lemon glaze (powdered sugar + lemon juice).
- Using Frozen Blueberries? Do not thaw—toss in flour to prevent color bleeding.
- Dairy-Free Alternative: Swap cream cheese for dairy-free cream cheese or coconut cream.
