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Heavenly Blueberry Cream Cheese Loaf

A delightful combination of creamy richness and fruity sweetness, this loaf is perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted before measuring
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Can substitute with coconut oil for dairy-free option
  • 8 oz cream cheese, softened
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
Add-Ins
  • 1 1/2 cups fresh blueberries Frozen blueberries can be used if thawed

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a standard-sized loaf pan with butter or cooking spray.
  2. In a mixing bowl, combine the softened cream cheese and butter using an electric mixer until creamy and well-blended.
  3. Gradually add the granulated sugar, mixing well before adding the eggs, one at a time, until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, mixing just until combined.
  5. Carefully fold in the blueberries, being gentle to prevent breaking.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it lightly with aluminum foil.
  2. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store wrapped in plastic or in an airtight container in the refrigerator for up to one week. Freeze for 2-3 months. Thaw overnight in the refrigerator and reheat at 350°F for 10-15 minutes.