Description
This Blueberry Cream Cheese Loaf is a moist and tender quick bread bursting with fresh blueberries and a creamy, tangy cream cheese base. Perfect for breakfast or an afternoon treat, it features a delicate vanilla glaze that adds a sweet finishing touch. Baked to golden perfection, this loaf offers a delightful balance of flavors and textures.
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
Fruit
- 1 ½ cups (225g) fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)
Glaze (Optional)
- 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). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents throughout the batter.
- 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, which usually takes about 2-3 minutes. This step is important to incorporate air into the batter for a tender loaf.
- Add wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the batter with flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients and mix until just combined to avoid overmixing, which can make the loaf tough.
- Fold in blueberries: Gently fold the flour-coated blueberries into the batter carefully to prevent them from sinking to the bottom during baking.
- Bake the loaf: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional glaze: Mix the powdered sugar with 2-3 tablespoons of milk or cream and vanilla extract in a small bowl until smooth. Drizzle this glaze over the cooled loaf for a sweet finish.
Notes
- To prevent blueberries from sinking, toss them with 1 tablespoon of flour before folding into the batter.
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture in the batter.
- Be careful not to overmix the batter once the dry ingredients are added to ensure a tender crumb.
- Let the loaf cool completely before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
