Get ready to delight your taste buds with our irresistible Blueberry Cream Cheese Loaf! Bursting with juicy blueberries, creamy cream cheese, and just the right amount of sweetness, this homemade treat is perfect for breakfast, brunch, or dessert. Easy to make and oh-so-delicious, it’s a must-try recipe for any baking enthusiast. Indulge in a slice today and experience pure bliss!

Ingredients:
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Preparation:
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) and greasing two 9×5-inch loaf pans. Set them aside while you prepare the batter.
- Coat Blueberries: Toss the blueberries with 2 tablespoons of flour in a bowl. This helps prevent them from sinking to the bottom of the loaf during baking. Set aside.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Incorporate Eggs: Add the eggs to the mixture one at a time, ensuring each is well incorporated before adding the next. This helps create a light and fluffy texture in the loaf.
- Combine Dry Ingredients: In a separate bowl, stir together the remaining 2 cups of flour, baking powder, and salt until well combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until fully incorporated. Be careful not to overmix, as this can result in a dense loaf.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter until evenly distributed. This ensures a burst of blueberry flavor in every bite.
- Bake: Pour the batter into the prepared loaf pans and smooth the tops with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the loaves to cool in the pans for 10 minutes before running a knife along the edges and inverting them onto a wire rack to cool completely. Once cooled, slice, serve, and indulge in the deliciousness!
FAQs:
Can I use frozen blueberries instead of fresh ones?
- Yes, frozen blueberries can be used in this recipe. Just be sure to thaw and drain them before tossing them with flour.
Can I reduce the amount of sugar in the recipe?
- While you can adjust the sugar to suit your taste preferences, keep in mind that it may alter the texture and sweetness of the loaf.
How should I store the Blueberry Cream Cheese Loaf?
- Store the cooled loaf in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 3 days or refrigerated for longer freshness.
Can I add nuts or other mix-ins to the batter?
- Absolutely! Feel free to customize the recipe by adding chopped nuts, lemon zest, or even chocolate chips for extra flavor and texture.
Can I freeze the Blueberry Cream Cheese Loaf?
- Yes, this loaf freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw overnight in the refrigerator before serving.
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