Blueberry Loaf

Introduction

The smell of butter, warm vanilla, and baking blueberries rising from the oven is one of those small comforts I chase. This Blueberry Cream Cheese Loaf Recipe brings that exact moment into your kitchen: a tender crumb, pockets of jammy berries, and a glossy glaze. This always takes me back to Sunday dinners. If you want something cozy and not fussy, read on — I’ll walk you through it step by step and share what I tweak at home.
I often pair it with my favorite banana pudding recipe for dessert nights.

Why You’ll Love This

• Keeps well and makes mornings easier.
• Cream cheese adds silkiness without heaviness.
• Uses pantry staples; budget-friendly.
• Kid-approved and friendly for bake-ahead brunches.

Quick Recipe Snapshot

• Servings: 8 slices
• Prep time: 15 minutes
• Cook time: 60 minutes
• Total time: 1 hour 15 minutes (including cooling)
• Skill level: Easy
• Taste: sweet + buttery with bright berry bursts

You’ll feel confident following this; it’s forgiving and reliable.

Ingredients You’ll Need

• 1 ¾ cups (220g) all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 4 ounces (115g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) milk
• 1 ½ cups (225g) fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)
• 1 cup (120g) powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Chef notes:

• Use unsalted butter for salt control.
• Softened cream cheese blends easier.
• Toss frozen berries in flour to stop sinking.
• Powdered sugar makes a glossy, mild glaze.
• Room-temp eggs incorporate faster.

How to Make It

1. First, preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Next, whisk the 1 ¾ cups flour, baking powder, baking soda, and salt in a bowl; set aside. Meanwhile, toss the blueberries with 1 tablespoon flour.
3. Then, in a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes. You should see it lighten in color.
4. After that, beat the eggs in one at a time, scraping the bowl between each. Stir in the vanilla. The batter will look smooth and slightly thick.
5. Now, add the dry mix in thirds, alternating with the milk. Start and end with the dry ingredients, and mix until just combined. Avoid overmixing so the loaf stays tender.
6. Gently fold in the blueberries so they stay whole. Pour the batter into the prepared pan and smooth the top.
7. Bake for 55–65 minutes. The top should be golden and a toothpick in the center comes out clean or with a few moist crumbs. You’ll smell a rich vanilla-blueberry aroma when it’s close.
8. Let the loaf cool in the pan 10 minutes, then transfer to a rack to cool completely. Meanwhile, whisk the powdered sugar with 2–3 tablespoons milk or cream and ½ teaspoon vanilla until smooth.
9. Finally, drizzle the glaze over the cooled loaf; let it set a few minutes before slicing.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temperature ingredients; they come together faster and bake evenly.
2. Common mistake + fix: Overmixing makes a dense loaf — fold gently and stop when streaks disappear.
3. Simple variation: Stir in a teaspoon lemon zest for a bright twist.

Serving Ideas

• Slice warm for brunch with a pat of butter or crème fraîche.
• Serve with a bowl of yogurt and granola for breakfast.
• Bring to a potluck; it holds shape well for travel.
• Garnish with extra fresh berries or a sprinkle of powdered sugar.

I like it with coffee or a mild black tea, and a little lemon curd on the side makes it sing. Also explore my picks in the quick & easy recipes collection when planning a brunch.

Storing & Leftovers

• Fridge: Store wrapped in the fridge up to 4 days.
• Freezer: Wrap tightly and freeze up to 2 months; thaw overnight in the fridge.
• Reheat: Warm slices 10–15 seconds in the microwave to preserve moisture.

Leftover idea: Turn slices into French toast for a special morning.

Blueberry Cream Cheese Loaf

A warm, tender loaf filled with juicy blueberries and topped with a glossy glaze, perfect for brunch or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened Use unsalted for salt control.
• 4 ounces cream cheese, softened Softened blends easier.
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs Room-temperature eggs incorporate faster.
• 1 teaspoon vanilla extract
• ½ cup milk

Blueberries

• 1 ½ cups fresh or frozen blueberries Toss with 1 tablespoon flour to prevent sinking.

Glaze

• 1 cup powdered sugar Powdered sugar makes a glossy glaze.
• 2–3 tablespoons milk or cream Adjust for desired consistency.
• ½ teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Whisk the 1 ¾ cups flour, baking powder, baking soda, and salt in a bowl; set aside. Meanwhile, toss the blueberries with 1 tablespoon flour.

Mixing

1. In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes. You should see it lighten in color.
2. Beat the eggs in one at a time, scraping the bowl between each. Stir in the vanilla. The batter will look smooth and slightly thick.
3. Add the dry mix in thirds, alternating with the milk. Start and end with the dry ingredients, and mix until just combined. Avoid overmixing so the loaf stays tender.
4. Gently fold in the blueberries so they stay whole. Pour the batter into the prepared pan and smooth the top.

Baking

1. Bake for 55–65 minutes. The top should be golden and a toothpick in the center comes out clean or with a few moist crumbs. You’ll smell a rich vanilla-blueberry aroma when it’s close.
2. Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Glazing

1. Whisk the powdered sugar with 2–3 tablespoons milk or cream and ½ teaspoon vanilla until smooth.
2. Drizzle the glaze over the cooled loaf; let it set a few minutes before slicing.

Notes

Store wrapped in the fridge up to 4 days. For freezing, wrap tightly and freeze up to 2 months; thaw overnight in the fridge. Warm slices in the microwave for 10–15 seconds to preserve moisture. Leftover idea: Turn slices into French toast for a special morning.

FAQs

Q: Can I make this ahead?
A: Yes. Bake the loaf, cool fully, then wrap and refrigerate up to 2 days; glaze just before serving. It’s a great make-ahead treat.

Q: Can I use frozen blueberries?
A: Absolutely — use frozen, tossed in flour, and bake from thawed for even results.

Q: How do I know it’s done?
A: The top should be golden and a toothpick in the center comes out clean or with a few moist crumbs. You’ll also notice the loaf pulling slightly from the pan edges.

Q: Can I freeze the loaf?
A: Yes, wrap slices individually for quick mornings; freeze up to 2 months and reheat gently.

One fan asked if this Blueberry Cream Cheese Loaf Recipe works with other berries — it does, especially raspberries or a mixed berry blend.

Final Thoughts

I love how this loaf feels simple but special; it’s the kind of recipe you can tweak and still trust. Try it once exactly as written, then play with zests, nuts, or a streusel top. I hope it becomes one of your “go-to” comforting bakes — give this Blueberry Cream Cheese Loaf Recipe a try.

Conclusion

If you want another take or inspiration, check this similar version at Blueberry Cream Cheese Loaf | 12 Tomatoes for extra ideas, or compare techniques with Blueberry Cream Cheese Bread – The Cookin Chicks.