Blueberry Cream Cheese Loaf

This Blueberry Cream Cheese Loaf is soft, moist, buttery, and packed with juicy blueberries. A creamy layer of sweetened cream cheese runs through the center, while a light lemon glaze adds a bright finishing touch. It’s perfect for breakfast, afternoon tea, or dessert.

🛒 Ingredients

For the Cream Cheese Filling

8 oz (225 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

For the Blueberry Loaf

1¾ cups (220 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120 g) sour cream or Greek yogurt
2 tablespoons milk
1½ cups (225 g) fresh or frozen blueberries
1 tablespoon flour, for coating blueberries
1 tablespoon lemon zest

For the Lemon Glaze

1 cup (120 g) powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon vanilla extract

👩‍🍳 Instructions

1. Prepare the Pan

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

2. Make the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese and sugar until smooth.

Add the egg yolk, vanilla, and flour.

Beat just until combined.

Set aside.

3. Prepare the Blueberries

Place the blueberries in a small bowl.

Toss them gently with 1 tablespoon of flour.

This helps prevent them from sinking completely to the bottom of the loaf.

If using frozen blueberries, don’t thaw them first.

4. Mix the Dry Ingredients

In another bowl, whisk together:

Flour
Baking powder
Baking soda
Salt

Set aside.

5. Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar for approximately 2–3 minutes, until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla and lemon zest.

6. Combine the Batter

Add half of the dry ingredients to the butter mixture.

Mix gently.

Add the sour cream and milk.

Add the remaining dry ingredients and mix just until combined.

Don’t overmix, or the loaf can become dense.

Gently fold in the blueberries.

🫐 7. Layer the Loaf

Spread about half of the blueberry batter into the prepared loaf pan.

Carefully spoon the cream cheese filling down the center, keeping it slightly away from the edges.

Add the remaining blueberry batter on top.

Smooth the surface gently with a spatula.

🔥 8. Bake

Bake at 350°F (175°C) for approximately 55–70 minutes.

The top should be golden brown and a toothpick inserted into the cake portion should come out mostly clean.

If the top begins browning too quickly, loosely cover it with aluminum foil during the final 15–20 minutes.

Because of the cream cheese layer, avoid inserting the toothpick directly through the filling when testing.

❄️ 9. Cool

Let the loaf cool in the pan for 15–20 minutes.

Lift it out using the parchment paper and transfer it to a wire rack.

Allow it to cool completely before glazing.

For the cleanest slices, refrigerate the cooled loaf for about 30–60 minutes before cutting.

🍋 10. Make the Lemon Glaze

Whisk together the powdered sugar, lemon juice, and vanilla until smooth.

For a thicker glaze, add more powdered sugar.

For a thinner glaze, add a few extra drops of lemon juice.

Drizzle generously over the cooled blueberry loaf.

Let the glaze set for about 10 minutes before slicing.

✨ Tips for the Best Blueberry Cream Cheese Loaf

Use room-temperature cream cheese for a smooth filling.
Don’t overmix the batter after adding the flour.
Tossing blueberries in flour helps distribute them throughout the loaf.
Frozen blueberries work perfectly—add them straight from the freezer.
Let the loaf cool completely before slicing so the cream cheese layer can set.
For extra blueberry flavor, add 1 tablespoon blueberry jam to the cream cheese filling.
Add extra lemon zest to the batter for a stronger citrus flavor.

🍽️ Serving Ideas

Serve slices slightly chilled or at room temperature with:

Fresh blueberries
Whipped cream
Vanilla ice cream
A drizzle of blueberry sauce
A cup of coffee or tea

Prep Time: 20 minutes
Bake Time: 55–70 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 8–10 slices