Description
This Blueberry Cream Cheese Loaf is a moist and flavorful quick bread featuring a luscious combination of cream cheese and fresh blueberries. Perfect for breakfast or a sweet snack, it boasts a tender crumb with a subtle tang from the cream cheese and a hint of vanilla. Finished with an optional sweet glaze that adds a delightful touch of sweetness and moisture.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients and Batter
- 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: Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Cream butter and sugars: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together for 2-3 minutes until the mixture is light and fluffy, ensuring a tender and moist loaf.
- Add wet ingredients: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with milk, starting and ending with the dry mixture. Mix until just combined to avoid overmixing, which can toughen the loaf.
- Fold in blueberries: Gently fold the flour-coated blueberries into the batter, taking care to not break the berries or overmix to prevent them from sinking during baking.
- Bake the loaf: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional glaze: In a small bowl, mix the powdered sugar, 2-3 tablespoons of milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled loaf to add extra sweetness and a beautiful finish.
Notes
- Tossing the blueberries in flour before folding them into the batter prevents them from sinking to the bottom during baking.
- Make sure both the butter and cream cheese are softened to room temperature for easier mixing and a smoother batter.
- Check the loaf starting at 55 minutes to prevent overbaking, as ovens may vary.
- The glaze is optional but adds a nice sweetness and moisture to the finished loaf.
- You can substitute frozen blueberries if fresh are not available, but do not thaw them before adding to the batter.
