Can I use frozen blueberries in Blueberry Cream Cheese Loaf?

Yes, frozen blueberries work very well in Blueberry Cream Cheese Loaf. Use them straight from the freezer without thawing to prevent excess moisture and color bleeding into the batter. Lightly coating them with flour also helps keep the loaf evenly textured.

How do I know when Blueberry Cream Cheese Loaf is fully baked?

Blueberry Cream Cheese Loaf is done when the top is lightly golden and a toothpick inserted into the cake portion comes out clean. Avoid testing directly in the cream cheese swirl, as it will remain soft even when fully baked.

Should Blueberry Cream Cheese Loaf be refrigerated?

Because of the cream cheese layer, Blueberry Cream Cheese Loaf should be stored in the refrigerator. Keep it in an airtight container to maintain moisture and freshness. It can be enjoyed cold or brought to room temperature before serving.

Blueberry Cream Cheese Loaf – Easy, Moist Bakery-Style Recipe

Description

Blueberry Cream Cheese Loaf is a moist, bakery-style quick bread made with juicy blueberries and a rich cream cheese swirl. Perfect for breakfast, brunch, or dessert, this easy homemade loaf delivers balanced sweetness, tender crumb, and creamy texture in every slice.

Ingredients

All-purpose flour – 2 cups
Granulated sugar – 1 cup
Baking powder – 2 teaspoons
Salt – 1/2 teaspoon
Unsalted butter, softened – 1/2 cup
Eggs – 2 large
Milk – 1/2 cup
Vanilla extract – 1 teaspoon
Fresh blueberries – 1 1/2 cups
Cream cheese, softened – 8 oz
Additional sugar (for cream cheese layer) – 1/4 cup

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Instructions

Preheat the oven to 350°F (175°C) and grease or line a standard loaf pan with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
Gently fold in the blueberries, being careful not to overmix.
In another bowl, beat the cream cheese with the additional sugar until smooth.
Pour half of the batter into the prepared pan, spread the cream cheese mixture over it, then top with the remaining batter.
Use a knife to gently swirl the layers together.
Bake for 55–65 minutes, or until a toothpick inserted into the cake portion comes out clean.
Allow the loaf to cool completely before slicing and serving.

Notes

Toss blueberries in a little flour to prevent sinking.
Do not overmix the batter to keep the loaf tender.
Store leftovers in the refrigerator due to the cream cheese layer.
The loaf can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22 g
Sodium: 210 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 85 mg