This Blueberry Cream Cheese Loaf is what cozy baking dreams are made of. Buttery, tender, and lightly sweet, it’s loaded with juicy blueberries and enriched with a creamy cream cheese base that keeps every slice extra soft and moist. Baked in two 9×5 loaves, it’s perfect for sharing, gifting, or freezing for later. Serve it slightly warm for breakfast, as an afternoon snack, or as a simple dessert with tea or coffee. If you love blueberry loaf cake, blueberry bread, or easy cream cheese bakes, this recipe will become a regular in your kitchen and on your baking boards. Pin it now and thank yourself later.
table of contents
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 2 loaves (about 12–16 slices total, depending on thickness)
Ingredients List
For the Blueberry Cream Cheese Loaf
- 2 cups + 2 tablespoons all-purpose flour, divided
- 2 cups fresh or frozen blueberries (no need to thaw if frozen)
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1½ teaspoons baking powder
- ½ teaspoon salt
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 2 × 9×5-inch loaf pans
- Parchment paper (optional, for easier removal)
- Mixing bowls (1 large, 1 medium)
- Electric mixer (hand or stand mixer)
- Measuring cups & spoons
- Rubber spatula
- Wire cooling rack
- Toothpick or cake tester
Step-by-Step Instructions (Beginner-Friendly)
1. Prep the pans and oven
- Preheat your oven to 350°F (175°C).
- Grease two 9×5-inch loaf pans with butter or cooking spray.
- Optional: Line the pans with parchment paper, leaving an overhang for easy lifting later.
2. Coat the blueberries
- Add the 2 tablespoons flour to a small bowl.
- Toss the blueberries in the flour until they’re lightly coated. This helps keep them from sinking to the bottom of the loaves. 💙
3. Make the cream cheese batter
- In a large mixing bowl, beat softened butter and cream cheese with an electric mixer until smooth and creamy.
- Add granulated sugar and vanilla extract, and beat until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
4. Combine dry ingredients
- In a separate bowl, whisk together:
- 2 cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
5. Bring the batter together
- Gradually add the dry ingredients to the wet mixture, mixing on low or gently folding with a spatula until just combined. Avoid overmixing—the batter should be thick but smooth.
6. Fold in the blueberries
- Gently fold in the flour-coated blueberries with a spatula. Try not to crush them so the batter stays lightly streaked, not blue-purple all over. 🫐
7. Fill the pans and bake
- Divide the batter evenly between the two prepared loaf pans and smooth the tops.
- Bake for 45–55 minutes, or until:
- The tops are golden and slightly domed.
- A toothpick inserted into the center comes out mostly clean, with just a few moist crumbs (no wet batter).
8. Cool and serve
- Let the loaves cool in the pans on a wire rack for 10 minutes.
- Run a knife around the edges to loosen, then carefully invert onto the rack to cool completely.
- Slice, serve, and enjoy as-is or with a dusting of powdered sugar. 😍
Pro Tips
- Frozen blueberries: Use straight from the freezer; don’t thaw, or they’ll bleed more into the batter.
- Room temp dairy: Soft butter and cream cheese mix smoother and trap more air, giving a lighter crumb.
- Storage: Wrap tightly and store at room temp for 1–2 days or in the fridge for up to 5 days.
- Freezing: Wrap slices or whole loaves in plastic wrap and foil; freeze up to 2 months. Thaw at room temp.
- Add-ins: A little lemon zest or a vanilla glaze on top makes it extra special.
Nutrition Table (Estimated)
(Per slice – based on 16 slices total; this is a general template estimate, not exact.)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 420 | 6g | 45g | 22g | 2g | 26g |
Disclaimer (Nutrition): Nutrition facts are estimated using online tools and will vary based on your ingredients and portion sizes. For medical or precise dietary needs, please use your own calculator or speak with a nutrition professional.
Blueberry Cream Cheese Loaf
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans and optionally line with parchment paper.
- Toss blueberries with 2 tbsp flour and set aside.
- In a large mixing bowl, beat softened butter, cream cheese, sugar, and vanilla until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together 2 cups flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in floured blueberries with a spatula.
- Divide batter between loaf pans and smooth the tops.
- Bake 45–55 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool in pans for 10 minutes, then run a knife around edges and invert onto a wire rack to cool completely.
- Slice, serve, and enjoy!
Nutrition
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This Blueberry Cream Cheese Loaf is one of those recipes that checks every box: simple ingredients, easy steps, and a bakery-level payoff. The combination of butter, cream cheese, and blueberries creates a loaf that’s moist, rich, and full of flavor perfect for sharing with friends, family, or just treating yourself. Bake a double batch, keep one loaf for now, and freeze the other for later—you’ll be glad you did.