Introduction

Blueberry Cream Cheese Loaf is a delightful twist on traditional breakfast bread. With a moist, lemon-zested batter, swirls of creamy cheesecake, and bursts of fresh and frozen blueberries, this loaf is a perfect morning treat or snack.

A loaf of blueberry cream cheese bread sits on a wooden cutting board with two thick slices cut in front. The bread's crust is golden brown and slightly textured, while the inside is light yellow with vibrant purple-blue blueberries scattered throughout. Each slice shows a creamy white layer of melted cream cheese mixed with whole blueberries inside, giving a soft, smooth contrast to the baked bread. On top of the loaf, fresh blueberries crown the cream cheese layer, adding a juicy, glossy deep blue touch. A small wooden bowl filled with more blueberries sits blurred in the background. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/4 cup vegetable oil
1 cup granulated sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest from 1 large lemon
1/2 cup buttermilk at room temperature
1 1/2 cups fresh blueberries, divided
1 cup frozen blueberries
8 ounces cream cheese, softened to room temperature
1/4 cup powdered sugar
1 egg yolk

Instructions

Step 1: Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. Toss 1 cup of fresh blueberries with 1 tablespoon of the flour mixture to prevent sinking.
Step 2: In a small bowl, combine the softened cream cheese, powdered sugar, and egg yolk. Beat with an electric mixer on medium speed for 2–3 minutes until smooth and creamy. Add a teaspoon of buttermilk if needed to loosen the mixture slightly. Set aside.
Step 3: In your stand mixer bowl, beat the softened butter, vegetable oil, and granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Step 4: Reduce mixer speed to low and alternately add the flour mixture and buttermilk in three additions, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
Step 5: Gently fold in the remaining fresh blueberries and the frozen blueberries into the batter.
Step 6: Pour half of the batter into the prepared loaf pan. Dollop the cream cheese mixture evenly over the batter, then carefully spread it without mixing. Top with the remaining batter and smooth the surface.
Step 7: Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a cooling rack. Cool completely before slicing.

Tips & Variations

Ensure all your ingredients are at room temperature for a smooth, well-blended batter.
Tossing blueberries in flour prevents them from sinking to the bottom during baking.
Try swapping frozen blueberries for other berries like raspberries or blackberries for a different flavor.
For extra flavor, sprinkle some coarse sugar on top of the loaf before baking for a crunchy crust.

Storage

Store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

A loaf of blueberry cake is partly sliced on a wooden board placed on a white marbled surface. The cake has two visible slices cut from it, each showing soft, light yellow cake with dark purple blueberries mixed inside. Creamy white butter melts slowly on the freshly cut edges. The cake’s top is golden brown, smooth, and slightly cracked. Around the board, several plump blueberries are scattered, with more blueberries inside a white ramekin bowl in the background. The focus is on the detailed texture of the cake and blueberries, with a soft background blur. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries only?

Yes, you can use all frozen blueberries. Just make sure to toss them in flour before adding to prevent the batter from turning too blue and to reduce sinking.

Can I make this loaf dairy-free?

You can substitute the butter with a dairy-free alternative and use a plant-based cream cheese and milk substitute. Keep in mind the texture and flavor may vary slightly.