This blueberry cream cheese loaf is rich, moist, and loaded with juicy blueberries—perfect for brunch, dessert, or a sweet snack.

Scale

1/2 cup (1 stick) unsalted butter, softened

8 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tbsp lemon zest

1 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 1/2 cups fresh or frozen blueberries

1 tbsp flour (for tossing blueberries)

1. Preheat oven to 350°F. Grease or line a 9×5 inch loaf pan.

2. In a large bowl, cream butter and cream cheese until smooth.

3. Add sugar and beat until light and fluffy.

4. Mix in eggs one at a time, then add vanilla and lemon zest.

5. In a separate bowl, whisk flour, baking powder, and salt.

6. Gradually add dry ingredients to wet mixture; do not overmix.

7. Toss blueberries with 1 tbsp flour, then gently fold into batter.

8. Pour batter into prepared loaf pan and smooth the top.

9. Bake for 55–65 minutes, or until toothpick comes out clean.

10. Cool before slicing and serving.

Use frozen blueberries straight from the freezer to avoid color bleeding.

Add a lemon glaze for extra brightness.

Can be made into mini loaves—reduce baking time to 30–35 minutes.

Keywords: blueberry cream cheese loaf, blueberry bread, brunch loaf