Description
This Blueberry Cream Cheese Loaf is a moist and flavorful quick bread, bursting with fresh or frozen blueberries and a rich cream cheese-infused batter. Topped optionally with a simple vanilla glaze, it’s perfect for breakfast, brunch, or a delightful afternoon treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 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
Other Ingredients
- 1 ½ cups (225g) fresh or frozen blueberries (tossed with 1 tablespoon flour)
- 1 tablespoon all-purpose flour (for coating blueberries)
Optional Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined for an even distribution.
- Cream butter and sugars: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add wet ingredients: Beat in the eggs one at a time to ensure they fully incorporate, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually mix the dry flour mixture into the wet ingredients, alternating with milk. Start and end with the flour mixture, mixing just until combined to keep the batter tender.
- Fold in blueberries: Gently fold in the blueberries that have been tossed with a tablespoon of flour to prevent them from sinking during baking. Be careful not to overmix.
- Bake the loaf: Pour the batter evenly into the prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional glaze: In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle the glaze over the cooled loaf for a sweet finishing touch.
Notes
- Using fresh or frozen blueberries is fine; tossing them in flour helps prevent sinking.
- Make sure butter and cream cheese are softened for easier mixing and a smoother batter.
- Do not overmix the batter once the flour is added to keep the loaf fluffy and tender.
- The glaze is optional but adds a lovely sweetness and moisture to the top.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
