Blueberry Cream Cheese Loaf: Moist, Buttery and Bursting With Blueberries

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You'll need:

  • 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 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Before You Start

A few simple preparation steps can make a big difference when baking this loaf.

Allow the butter and cream cheese to soften at room temperature before mixing. They should be soft enough to blend smoothly but shouldn't be melted.

If you're using fresh blueberries, wash them and dry them thoroughly.

Frozen blueberries can also be used. In most cases, it's best to add them while still frozen rather than allowing them to thaw completely, which can release extra juice into the batter.

You'll also need two 9×5-inch loaf pans.

Why Cream Cheese Makes This Loaf So Moist

Cream cheese isn't just there for flavor.

Its fat and moisture help create a tender crumb and give the bread a richer texture than a standard blueberry quick bread.

Combined with softened butter, it creates a creamy base that holds moisture well during baking.

The slightly tangy flavor of cream cheese also pairs naturally with sweet blueberries and vanilla.

The result sits somewhere between traditional blueberry bread and a rich pound cake.

Fresh vs. Frozen Blueberries

Both can work beautifully in this recipe.

Fresh Blueberries

Fresh berries are especially nice when blueberries are in season. Choose firm, plump berries and remove any soft or damaged ones.

Wash them gently and make sure they're dry before coating them in flour.

Frozen Blueberries

Frozen blueberries make it possible to bake this loaf throughout the year.

There's usually no need to thaw them first.

Keep in mind that frozen berries can sometimes streak the batter purple as they're folded in. This doesn't affect the flavor.

Why Toss Blueberries in Flour?

Before adding the blueberries to the batter, they're tossed with 2 tablespoons of flour.

It's a small step that's worth doing.

The light flour coating helps the berries grip the batter rather than immediately dropping toward the bottom of the loaf.

This can help produce better blueberry distribution throughout each slice.

Be gentle when folding the coated berries into the batter so they don't break apart.

How to Make Blueberry Cream Cheese Loaf

Don't miss the rest of the recipe—continue on the next page.

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