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Blueberry Cream Cheese Loaf

Blueberry Cream Cheese Loaf

This Blueberry Cream Cheese Loaf is soft, buttery, and packed with juicy blueberries in every slice. Cream cheese gives it a rich, tender crumb that makes it perfect for breakfast, brunch, or dessert.
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Servings 2 loaves

Ingredients
  

  • 2 cups plus 2 tablespoons all-purpose flour divided
  • 2 cups fresh or frozen blueberries
  • 1 cup 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

Instructions
 

  • Preheat oven to 350°F and grease two 9×5-inch loaf pans. Set aside.
  • Toss the blueberries with the 2 tablespoons of flour. Set aside.
  • In a large mixing bowl, beat the butter, cream cheese, sugar, and vanilla with an electric mixer until smooth.
  • Add the eggs one at a time, mixing well after each addition.
  • In a separate bowl, stir together the remaining 2 cups flour, baking powder, and salt.
  • Gradually mix the dry ingredients into the wet ingredients until thoroughly incorporated.
  • Gently fold in the blueberries.
  • Pour the batter evenly into the prepared loaf pans.
  • Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaves cool on a wire rack for 10 minutes.
  • Run a knife along the edges, then invert the loaves onto a wire rack to cool completely.
  • Slice, serve, and enjoy.

Notes

For the best texture, let the loaves cool completely before slicing. This helps the crumb set and gives you cleaner, bakery-style slices.