Description
This Blueberry Cream Cheese Loaf is a moist and flavorful quick bread featuring a creamy butter and cream cheese base studded with fresh or frozen blueberries. Topped with a sweet vanilla glaze, it makes a perfect treat for breakfast, brunch, or dessert.
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). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining 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 to evenly distribute the leavening agents and salt.
- Cream butter and sugars: In a large bowl, beat the softened unsalted 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 to incorporate fully, then stir in the vanilla extract for flavor.
- 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 each addition just until combined to avoid overmixing.
- Fold in blueberries: Gently fold in the flour-coated blueberries carefully to prevent them from sinking to the bottom during baking.
- Bake the loaf: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and add glaze (optional): In a small bowl, mix the powdered sugar with milk or cream and vanilla extract until smooth. Drizzle the glaze over the cooled loaf to add a sweet finishing touch.
Notes
- Using fresh or frozen blueberries both work well; tossing them in flour prevents them from sinking during baking.
- Ensure the butter and cream cheese are softened to room temperature for easier creaming and a smoother batter.
- Do not overmix the batter once you add the dry ingredients to keep the loaf tender.
- The glaze is optional but adds lovely sweetness and moisture to the loaf.
- Store leftovers wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
