This blueberry cream cheese loaf is soft, moist, and layered with rich cream cheese and bursts of juicy blueberries in every slice. It is the kind of bakery-style loaf that feels special enough for brunch, yet easy enough to bake on a quiet weekend morning. If you love quick breads with a tender crumb and balanced sweetness, this loaf delivers every time.
Inspired by classic coffee shop favorites like this banana bread recipe , this version adds a creamy swirl that keeps the loaf incredibly moist while letting the blueberries shine.
Why You’ll Love It
- Bakery-style texture: Soft, dense, and never dry.
- Perfect balance: Tangy cream cheese offsets the sweet blueberries.
- Easy to make: Simple ingredients and no fancy equipment needed.
- Versatile: Works for breakfast, brunch, or dessert.
Blueberry Cream Cheese Loaf
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Diet: Vegetarian
Description
This blueberry cream cheese loaf is soft, moist, and layered with rich cream cheese and bursts of juicy blueberries in every slice. A bakery-style treat perfect for brunch or a quiet weekend bake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese layer)
- 1 large egg (for cream cheese layer)
- 1/2 tsp vanilla extract (for cream cheese layer)
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk sugars and melted butter until smooth. Add eggs, sour cream, and vanilla. Mix well.
- Fold dry ingredients into wet ingredients just until combined. Do not overmix.
- Toss blueberries with 1 tbsp flour, then gently fold into batter.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the batter into loaf pan. Spread cream cheese mixture over it. Top with remaining batter.
- Bake 55–65 minutes, or until toothpick inserted comes out with a few moist crumbs.
- Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
Notes
Add lemon zest for extra brightness. Swap blueberries for raspberries, or sprinkle coarse sugar on top for a crunchy finish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: blueberry loaf, cream cheese loaf, quick bread, blueberry bread
Ingredients
For the Blueberry Loaf
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk granulated sugar, brown sugar, and melted butter until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
- Toss blueberries with 1 tablespoon of flour, then fold them gently into the batter.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Pour half of the blueberry batter into the loaf pan. Spread the cream cheese mixture evenly over the batter, then top with remaining blueberry batter.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For extra flavor, add lemon zest to the batter, similar to this Meyer lemon loaf cake .
- Swap blueberries for raspberries or a mixed berry blend.
- Sprinkle coarse sugar on top before baking for a bakery-style finish.
Substitutions
- Use full-fat Greek yogurt instead of sour cream for a slightly tangier crumb.
- Replace butter with neutral oil for a lighter texture.
- Use gluten-free all-purpose flour for a gluten-free version.
Serving Suggestions
Serve slices slightly warm with coffee or tea, or pair it with a spread like this Irish cream coffee creamer for a cozy brunch moment.
Storage & Reheating
Store the loaf tightly wrapped in the refrigerator for up to 5 days. For longer storage, slice and freeze for up to 2 months. Thaw overnight and warm briefly before serving.
FAQs
Can I use frozen blueberries?
Yes. Do not thaw them first, and toss with flour to prevent bleeding into the batter.
Why did my loaf crack on top?
Cracks are normal for quick breads and usually mean the loaf rose properly.
More to Try
- Pumpkin cheesecake cookies
- Gingerbread donuts with cinnamon sugar
- Snickerdoodle zucchini bread
- Meyer lemon cheesecake bars
Conclusion
This blueberry cream cheese loaf is a reliable, crowd-pleasing bake that brings together creamy richness and fresh fruit flavor in every bite. Whether you make it for guests or keep it all to yourself, it is the kind of recipe you will come back to again and again.