Easy Blueberry Cream Cheese Loaf Recipe (So Moist!)

Easy Blueberry Cream Cheese Loaf: Your New Favorite Sweet & Tangy Quick Bread

If you’re searching for a simple, absolutely delicious baked treat that’s bursting with juicy berries and pockets of creamy tang, you’ve found it. This easy blueberry cream cheese loaf is the perfect beginner-friendly recipe—no fancy mixer or skills needed. It’s a moist, tender quick bread swirled with a rich cream cheese ribbon, making it ideal for breakfast, brunch, or a satisfying afternoon snack. One bite, and you’ll understand why this homemade loaf disappears so fast.

Why You’ll Love This Recipe

This isn’t just another blueberry bread. The magic lies in the creamy, tangy swirl that cuts through the sweet, buttery cake. It’s incredibly forgiving for new bakers, yet the nuanced texture and flavor will impress experienced cooks. I’ve made this dozens of times, and the aroma that fills your kitchen is pure comfort. Plus, it’s a fantastic make-ahead option; it tastes even better the next day.

Key Ingredients & Why They Work

Before you start, here’s a look at a few ingredients that make this loaf special.

For the Cream Cheese Filling:

• Full-Fat Cream Cheese, softened: This is non-negotiable for a rich, tangy ribbon that holds its shape. Low-fat versions can make the filling watery.
• Granulated Sugar: Sweetens the filling and helps stabilize it.

For the Blueberry Loaf Batter:

• Fresh or Frozen Blueberries: I often use frozen blueberries (no need to thaw!) for convenience and year-round baking. Tossing them in a spoonful of flour prevents them from sinking.
• Sour Cream or Greek Yogurt: The secret to an incredibly moist crumb. The acidity also tenderizes the gluten.
• Vegetable Oil: Using oil instead of just butter guarantees a supremely moist texture that stays soft for days.

Ingredients

For the Cream Cheese Filling:

• 8 oz (225g) full-fat cream cheese, softened to room temperature
• 1/3 cup (65g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

For the Blueberry Loaf:

• 2 cups (250g) all-purpose flour, plus 1 tablespoon for blueberries
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) sour cream or plain full-fat Greek yogurt
• 1/4 cup (60ml) vegetable or canola oil
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (215g) fresh or frozen blueberries (do not thaw if frozen)

Easy Blueberry Cream Cheese Loaf

Moist, sweet, and swirled with tangy cream cheese.

🍽️ Prep: 20 mins 👩‍🍳 Cook: 70 mins ⏱️ Total: 1 hr 30 mins 🍞 Yields: 1 loaf (10 slices)

Ingredients

Cream Cheese Filling

• 8 oz (225g) full-fat cream cheese, softened
• 1/3 cup (65g) granulated sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

Blueberry Loaf

• 2 cups (250g) all-purpose flour, plus 1 tbsp for berries
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) sour cream or Greek yogurt
• 1/4 cup (60ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 1/2 cups (215g) fresh or frozen blueberries

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease & line a 9x5" loaf pan.
2. Make Filling: Beat cream cheese until smooth. Add sugar, egg & vanilla; beat until combined. Set aside.
3. Dry Mix: Whisk flour, baking powder, baking soda & salt in a bowl.
4. Wet Mix: Cream butter & sugar until fluffy. Beat in eggs one at a time, then sour cream, oil & vanilla.
5. Combine: On low, mix dry ingredients into wet until just combined.
6. Berries: Toss blueberries with 1 tbsp flour. Fold gently into the batter.
7. Layer: Spread half the batter in the pan. Top with all cream cheese filling. Add remaining batter.
8. Swirl: Use a knife to gently swirl layers.
9. Bake: 60-75 mins, until a toothpick inserted in the cake part comes out clean.
10. Cool: Cool in the pan for 30 mins, then remove and cool completely on a rack before slicing.

Notes

Storage: Store cooled loaf airtight at room temp for 2 days, or refrigerate for 5 days. Freezes well for up to 3 months.

Nutrition per slice (approx.): 320 calories | 18g fat | 35g carbs | 4g protein

© X Keto Life | For personal use only.

Step-by-Step Instructions

Follow these simple stages for a perfect blueberry cream cheese loaf every time.

Prepare: Making the Swirl & Batter

1. Prep & Preheat: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
2. Make the Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla, and beat again until just combined and creamy. Set aside.
3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
4. Cream Wet Ingredients: In a large mixing bowl, use a hand mixer (or a sturdy whisk) to cream the softened butter and sugar together for about 2-3 minutes, until light and fluffy. Beat in the eggs, one at a time, followed by the sour cream, oil, and vanilla. The mixture may look slightly curdled—that’s okay.
5. Combine & Fold: With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined—there should be a few streaks of flour. Do not overmix.
6. Coat Blueberries: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. Gently fold them into the batter with a spatula until evenly distributed.

Bake: Swirling & Baking to Perfection

1. Layer the Pan: Pour half of the blueberry batter into your prepared loaf pan and spread it evenly. Spoon all of the cream cheese filling over the batter, spreading it gently into an even layer, leaving a small border around the edges. Top with the remaining blueberry batter.
2. Create the Swirl: Use a dull knife or a chopstick to gently swirl the layers together in a figure-eight pattern. You want marbling, not complete mixing.
3. Bake: Bake for 60-75 minutes. Start checking at 60 minutes. The loaf is done when a toothpick inserted into the blueberry cake part (not the cream cheese swirl) comes out clean or with a few moist crumbs. The top will be a deep golden brown, and the loaf will have pulled away slightly from the pan’s sides.

Finish: The Crucial Cool Down

1. Cool Completely: This is the hardest but most important step! Let the loaf cool in the pan on a wire rack for at least 30 minutes. Then, use the parchment paper to lift it out and let it cool completely on the rack (about 2 hours). The cream cheese layer needs this time to set. Slicing into a warm loaf will result in a gooey mess—trust me, I’ve learned the hard way!

Pro Tips for Success

1. Room Temperature is Key: Ensure your cream cheese, eggs, and sour cream are at room temperature. This ensures smooth, even mixing and a uniform bake.
2. The Flour Coat: Don’t skip tossing the blueberries in flour. This simple step keeps them suspended throughout the loaf rather than sinking to the bottom.
3. Avoid the Dome: For an even top (no big dome), let the batter sit in the pan for 10 minutes before baking. This allows the baking powder to activate slightly, leading to a more level rise.
4. Test for Doneness: Ovens vary. If the top is browning too quickly but the center is still wet, loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking.
5. Patience Pays: I’ll say it again: let it cool completely. The texture and clean slices are worth the wait.

Storage & Make-Ahead Tips

• Storage: Once completely cool, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: This loaf freezes beautifully. Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
• Make-Ahead: You can prepare the cream cheese filling and cover it in the fridge up to a day ahead. Let it soften slightly before using.

Easy Variations to Try

• Lemon Blueberry Bliss: Add the zest of one lemon to the loaf batter and a tablespoon of lemon juice to the cream cheese filling for a bright, citrusy twist.
• Cinnamon Streusel Top: Mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp melted butter, and 1 tsp cinnamon into a crumble. Sprinkle over the batter before baking for a crunchy, spiced topping.
• Mixed Berry Loaf: Swap half the blueberries for raspberries or chopped strawberries. Use frozen mixed berries for an easy, colorful variation.

Conclusion

This blueberry cream cheese loaf is the kind of humble, spectacular recipe that earns a permanent spot in your baking rotation. It’s straightforward enough for a lazy Sunday morning but impressive enough to share with friends. I hope it brings as much joy to your kitchen as it has to mine. If you make it, I’d love to hear how it turned out—tag me on Pinterest or save it to your recipe board for later!

FAQ

Can I use frozen blueberries in this blueberry cream cheese loaf?

Absolutely! Use them straight from the freezer—do not thaw. Tossing them in flour while frozen is even more crucial to prevent them from bleeding too much color into the batter.

How do I know when my blueberry loaf is fully baked?

The best test is a toothpick inserted into the cake portion (avoid the cream cheese swirl). It should come out clean or with a few dry crumbs. The top will be a deep golden brown, and the edges will just be pulling away from the pan.

Can I make this recipe into muffins?

Yes! Divide the batter and cream cheese swirl among a lined muffin tin, filling each cup about 2/3 full. Bake at 375°F (190°C) for 20-25 minutes. This is a great make-ahead breakfast option.

Why did my cream cheese filling sink?

This can happen if the filling is too runny (often from using cold ingredients) or if the batter is too thin. Ensuring your filling is thick and your batter is properly mixed (not overmixed) will help create distinct layers.

What’s the best way to slice a cream cheese loaf cleanly?

Use a sharp, thin-bladed knife. Wipe the blade clean with a damp cloth between each slice for neat, beautiful pieces that show off the gorgeous swirl.

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