I started making this blueberry cream cheese loaf on Sunday mornings when I wanted something special but didn’t have the energy for complicated baking. Now it’s become my go-to whenever I need a breakfast that feels like a warm hug—and trust me, your kitchen will smell absolutely divine while this bakes.
Why This Recipe Works
This isn’t just another quick bread—it’s a beautiful balance of sweet and tangy that keeps you coming back for another slice. The cream cheese filling adds richness without being heavy, while fresh or frozen blueberries burst with flavor in every bite. The loaf itself is moist and tender with a delicate crumb that holds together perfectly. Best of all, it comes together in one bowl with ingredients you probably already have, and there’s no fancy technique required. Even beginner bakers consistently tell me this turns out beautifully on the first try.
Recipe Overview
Prep time: 15 minutes
Cook time: 55-60 minutes
Total time: 1 hour 15 minutes
Servings: 10-12 slices
Difficulty level: Easy
Blueberry Cream Cheese Loaf
A moist and tender quick bread loaded with juicy blueberries and swirled with a rich cream cheese filling. This delightful loaf is perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
shopping_basket Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 1½ cups fresh blueberries (or frozen, not thawed)
- 1 tbsp all-purpose flour (for coating blueberries)
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional)
list Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
- Coat Blueberries: In a small bowl, toss blueberries with 1 tablespoon of flour until lightly coated. This prevents them from sinking to the bottom of the loaf.
- Make Cream Cheese Filling: In a medium bowl, beat cream cheese until smooth. Add ¼ cup sugar, egg yolk, vanilla extract, and lemon zest (if using). Beat until well combined and creamy. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat butter and ¾ cup sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine Wet & Dry: Gradually add the flour mixture to the butter mixture, alternating with sour cream and milk. Begin and end with the flour mixture. Mix just until combined (do not overmix).
- Fold in Blueberries: Gently fold the floured blueberries into the batter until evenly distributed.
- Layer the Loaf: Spread half of the batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter, leaving a ½-inch border around the edges. Top with the remaining batter and gently spread to cover the filling.
- Bake: Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean (except for possible cream cheese filling). If the top browns too quickly, tent with aluminum foil.
- Cool & Serve: Let the loaf cool in the pan for 20 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing. For clean slices, chill in the refrigerator for 1-2 hours before cutting.
monitor_heart Nutrition Information
Per Serving (1 slice)
lightbulb Success Tips & Variations
- Room temperature ingredients: Ensure your butter, eggs, cream cheese, and sour cream are at room temperature for even mixing and a smooth batter.
- Prevent sinking berries: Coating blueberries in flour is essential to keep them suspended in the batter rather than sinking to the bottom.
- Don’t overmix: Mix the batter just until the flour is incorporated. Overmixing develops gluten and leads to a tough, dense loaf.
- Test for doneness: The loaf is done when a toothpick inserted into the cake portion comes out clean. The cream cheese layer may remain moist.
- Frozen blueberries: Use frozen blueberries directly from the freezer (do not thaw) to prevent them from bleeding too much color into the batter.
- Flavor variations: Add lemon zest to the batter, swap blueberries for raspberries or chopped strawberries, or add ½ cup of chopped nuts for crunch.
package Storage & Reheating
Storage: Store cooled loaf in an airtight container in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration.
Freezing: Wrap the completely cooled loaf (or individual slices) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Serving suggestion: Serve slices at room temperature or slightly warmed. Pairs perfectly with coffee, tea, or a glass of cold milk. For extra indulgence, spread with a little butter.
Perfect Pairing
This blueberry cream cheese loaf shines brightest at breakfast or brunch, but honestly, it’s wonderful any time of day. I love serving it alongside:
Side dishes:
- Scrambled eggs with fresh herbs
- A simple fruit salad with mint
- Greek yogurt topped with honey and granola
- Crispy hash browns or breakfast potatoes
Drinks:
- Hot coffee—the cream cheese pairs beautifully with a rich brew
- Earl Grey or English breakfast tea
- Fresh orange juice
- A frothy cappuccino or latte
- Iced vanilla latte on warm mornings
Make It Your Own
The beauty of this recipe is how easily it adapts to what you have on hand:
- Different berries: Swap blueberries for raspberries, blackberries, or diced strawberries
- Add citrus: Fold in 1 tablespoon of lemon or orange zest to the batter for brightness
- Streusel topping: Before baking, sprinkle the top with a mixture of 2 tablespoons each of flour, sugar, and cold butter crumbled together
- Almond version: Replace vanilla with almond extract and add ¼ cup sliced almonds to the batter
- Reduced sugar: Cut the sugar in the loaf to ½ cup if you prefer less sweetness
- Spice it up: Add ½ teaspoon cinnamon or a pinch of nutmeg to the dry ingredients
Storage & Storing Tips
This loaf actually tastes even better the next day once all the flavors have melded together.
Room temperature: Wrap the completely cooled loaf tightly in plastic wrap or store it in an airtight container. It’ll stay fresh and moist for 2-3 days on your counter.
Refrigerator: Because of the cream cheese, I prefer refrigerating this loaf if keeping it longer than two days. Wrapped well, it keeps for up to 5 days in the fridge.
Freezer: Wrap individual slices or the whole loaf in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm individual slices in the microwave for 15-20 seconds, or toast them lightly in a toaster oven for a few minutes. The cream cheese gets wonderfully melty when gently warmed.
When I Serve This
I reach for this blueberry cream cheese loaf more often than you’d think. It’s my answer to lazy Sunday mornings when I want something homemade without the fuss of a full breakfast spread. I’ve brought it to countless brunch gatherings where it disappears faster than anything else on the table. It’s also my secret weapon for welcoming new neighbors—who can resist a loaf of fresh-baked bread delivered warm from the oven?
During blueberry season, I make two loaves at once, freezing one for those mornings when I need a little something special but don’t have time to bake. My daughter requests this for her birthday breakfast every year, and I’ve gifted it to teachers, friends recovering from surgery, and anyone who needs a little comfort in edible form.
Helpful Notes
Don’t skip the flour coating on the berries. This simple step really does prevent them from all sinking to the bottom, especially if you’re using frozen berries.
Soften that cream cheese properly. If your cream cheese is cold and hard, the filling will be lumpy. Leave it out for 30-45 minutes before starting, or microwave it in 10-second bursts until softened.
Test for doneness carefully. Because of the cream cheese swirl, the toothpick test can be tricky. You’re looking for moist crumbs, not wet batter. If the top is browning too quickly, tent it loosely with foil for the last 15 minutes.
Be gentle with the swirl. You want pretty ribbons of cream cheese throughout, not a fully mixed batter. Just a few figure-eight motions with your knife is plenty.
Let it cool before slicing. I know it’s tempting to cut into it right away, but a warm loaf will crumble and the cream cheese won’t have set. Give it at least 30 minutes—your patience will be rewarded with clean, beautiful slices.
