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Blueberry Cream Cheese Loaf

A warm, tender loaf filled with juicy blueberries and topped with a glossy glaze, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.