Description
This Blueberry Cream Cheese Loaf is a moist and flavorful quick bread, combining tangy cream cheese and juicy blueberries in a buttery batter. Topped with a simple vanilla glaze, it makes a perfect breakfast treat or afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- 4 ounces (115g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
Fruit
- 1 ½ cups (225g) fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)
Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugars: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Fold in blueberries: Gently fold in the blueberries that have been tossed with a tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf during baking.
- Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional glaze: In a small bowl, mix the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this glaze over the cooled loaf for a sweet finishing touch.
Notes
- For best results, use fresh or frozen blueberries tossed in flour to keep them from sinking.
- You can substitute milk with buttermilk for a slightly tangier flavor.
- Make sure the butter and cream cheese are softened to room temperature to blend smoothly.
- Don’t overmix the batter as it can make the loaf tough.
- The glaze is optional but adds a lovely sweetness and moisture on top.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
