Blueberry Cream Cheese Loaf: The Ultimate Breakfast Upgrade Recipe
A delightful Blueberry Cream Cheese Loaf perfect for elevating your breakfast or brunch. This moist and tender loaf combines fresh and frozen blueberries with a luscious cream cheese swirl, enhanced by a subtle lemon zest for a fresh, citrusy note. The loaf is baked to golden perfection with a soft crumb and bursts of juicy berries, making it an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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
Fruits
- 1 1/2 cups fresh blueberries, divided
- 1 cup frozen blueberries
Cream Cheese Filling
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 1 egg yolk
Instructions
- Prepare Your Ingredients and Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, allowing some overhang for easy removal. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Toss 1 cup of fresh blueberries with 1 tablespoon of the flour mixture to prevent them from sinking during baking. Set aside.
- Create the Cream Cheese Filling: 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. If too thick, add a teaspoon of buttermilk to loosen. Scrape the sides with a spatula to ensure even mixing. Set aside.
- Mix the Main Batter: In your stand mixer bowl, beat the softened butter, vegetable oil, and granulated sugar on medium-high for 3-4 minutes until pale and fluffy. Add the eggs one by one, beating well after each addition. Mix in the vanilla extract and lemon zest. Reduce speed to low and alternately add the dry flour mixture and buttermilk in three parts, beginning and ending with the flour. Mix gently until just combined to avoid overmixing.
- Combine Blueberries and Batter: Fold in the floured fresh blueberries and the remaining 1/2 cup fresh blueberries along with the 1 cup frozen blueberries gently into the batter.
- Layer the Batter and Cream Cheese: Pour half of the batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter layer. Smooth it out carefully, then top with the remaining batter, spreading evenly.
- Bake the Loaf: Place the loaf pan into the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil halfway through baking.
- Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for about 15 minutes. Then, lift the loaf out using the parchment overhang and transfer to a cooling rack to cool completely before slicing. This ensures clean slices and helps the flavors to set.
Notes
- Be sure to use room temperature ingredients for better mixing and texture.
- Tossing blueberries in flour prevents sinking to the bottom of the loaf during baking.
- Don’t overmix the batter to avoid a dense and tough loaf.
- If the loaf top browns too quickly, cover it with foil to prevent burning.
- The cream cheese filling adds a moist, tangy swirl that enhances the loaf’s flavor and texture.
- This loaf is best enjoyed within 2-3 days but can be stored in the fridge for up to a week.
- For best results, thaw frozen blueberries before mixing or use them frozen for bursts of juiciness.
Keywords: blueberry loaf, cream cheese swirl, breakfast bread, lemon zest, moist loaf, berry bread, easy baking recipe
