Easy Blueberry Cream Cheese Loaf (Moist & Irresistible)

There’s something so comforting about a homemade loaf fresh out of the oven, and this blueberry cream cheese loaf truly hits all the cozy notes. It’s soft, moist, and swirled with creamy cheesecake goodness in every bite—perfect when you want something a little special without a lot of effort.

This loaf comes together easily with simple ingredients, making it ideal for busy mornings, relaxed brunches, or a sweet afternoon treat with coffee or tea. Juicy blueberries add pops of freshness, while the cream cheese keeps everything rich and tender.

If you love bakery-style bakes that feel homemade and heartwarming, this blueberry cream cheese loaf is one recipe you’ll come back to again and again.

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INGREDIENTS

Here’s everything you’ll need to make this soft and creamy blueberry cream cheese loaf. Simple pantry staples, plus fresh flavor in every bite.

Blueberry Loaf Batter

• All-purpose flour
  2 cups (250 g)
• Baking powder
  2 teaspoons (8 g)
• Salt
  ½ teaspoon (3 g)
• Unsalted butter, softened
  ½ cup (113 g)
• Granulated sugar
  ¾ cup (150 g)
• Eggs, room temperature
  2 large eggs (about 100 g total)
• Milk
  ½ cup (120 ml)
• Vanilla extract
  1 teaspoon (5 ml)
• Fresh or frozen blueberries
  1½ cups (225 g)
• All-purpose flour (for tossing blueberries)
  1 tablespoon (8 g)

Cream Cheese Layer

• Cream cheese, softened
  8 oz (225 g)
• Granulated sugar
  ¼ cup (50 g)
• Egg
  1 large egg (about 50 g)
• Vanilla extract
  ½ teaspoon (2.5 ml)

Optional:

• Lemon zest (for extra brightness)
  1 teaspoon (about 2 g)

INSTRUCTIONS

Follow these simple steps to make a soft, bakery-style blueberry cream cheese loaf with a creamy swirl and juicy blueberries in every slice.

1. Preheat the oven to 350°F (175°C). Grease and line a standard loaf pan (9×5 inches / 23×13 cm) with parchment paper, leaving an overhang for easy removal.
2. Prepare the cream cheese layer. In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, then mix until fully combined. Set aside.
3. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
4. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
5. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Combine wet and dry ingredients. Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix gently until just combined. Do not overmix.
7. Fold in the blueberries. Toss the blueberries with flour, then gently fold them into the batter to prevent sinking.
8. Layer the loaf. Pour half of the blueberry batter into the prepared pan. Spoon the cream cheese mixture evenly over the batter. Top with the remaining blueberry batter and gently swirl with a knife.
9. Bake the loaf for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
10. Cool before slicing. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

TIPS & VARIATIONS

Use these helpful tips to make your blueberry cream cheese loaf turn out perfect every single time—and feel free to customize it to your taste.

Baking Tips

• Use room-temperature ingredients for a smoother batter and creamier texture.
• Do not overmix the batter once you add the flour. Mixing gently keeps the loaf soft and tender.
• Check doneness carefully. Because of the cream cheese layer, the center may look moist even when fully baked. Look for a set top and a mostly clean toothpick.
• Tent with foil if needed. If the top browns too quickly, loosely cover the loaf with foil during the last 15 minutes of baking.

Variations & Swaps

• Lemon blueberry loaf: Add lemon zest and replace half the milk with lemon juice for a brighter flavor.
• Frozen blueberries: Use them straight from the freezer—do not thaw—to prevent color bleeding.
• Greek yogurt swap: Replace half of the milk with plain Greek yogurt for extra moisture.
• Mixed berries: Swap half the blueberries with raspberries or blackberries for a twist.

Storage Tips

• Store the loaf in an airtight container in the refrigerator for up to 4 days.
• Freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.

SERVING IDEAS

This blueberry cream cheese loaf is incredibly versatile and works beautifully for so many moments throughout the day.

How to Serve

• Slice and serve slightly chilled or at room temperature for clean, bakery-style slices.
• Warm a slice gently and add a light spread of butter for extra comfort.
• Dust with powdered sugar just before serving for a simple, elegant finish.

Perfect Pairings

• Enjoy with a cup of hot coffee or cappuccino for breakfast.
• Pair with herbal tea or green tea for a cozy afternoon snack.
• Serve alongside fresh berries or a fruit salad for a lighter brunch option.

Occasion-Based Ideas

• Breakfast or brunch: Serve on a platter with other quick breads and muffins.
• Holidays: Add lemon zest or a vanilla glaze to make it extra festive.
• Make-ahead treat: Bake the loaf the night before and slice it fresh the next day.

FAQs

Here are the most common questions readers ask about this blueberry cream cheese loaf, answered clearly and simply.

Recipe

Yield: 1 loaf

Blueberry Cream Cheese Loaf

Print

This blueberry cream cheese loaf is soft, moist, and swirled with a rich cheesecake layer and juicy blueberries. Perfect for breakfast, brunch, or a sweet snack.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Ingredients

Blueberry Loaf Batter

• All-purpose flour – 2 cups (250 g)
• Baking powder – 2 teaspoons (8 g)
• Salt – ½ teaspoon (3 g)
• Unsalted butter, softened – ½ cup (113 g)
• Granulated sugar – ¾ cup (150 g)
• Eggs – 2 large (about 100 g)
• Milk – ½ cup (120 ml)
• Vanilla extract – 1 teaspoon (5 ml)
• Blueberries (fresh or frozen) – 1½ cups (225 g)
• All-purpose flour (for blueberries) – 1 tablespoon (8 g)

Cream Cheese Layer

• Cream cheese, softened – 8 oz (225 g)
• Granulated sugar – ¼ cup (50 g)
• Egg – 1 large (about 50 g)
• Vanilla extract – ½ teaspoon (2.5 ml)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
   
2. In a bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract and mix until creamy. Set aside.
   
3. In another bowl, whisk together the flour, baking powder, and salt.
   
4. In a large bowl, beat the butter and sugar until light and fluffy.
   
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
   
6. Add the dry ingredients in two additions, alternating with the milk. Mix gently until just combined.
   
7. Toss the blueberries with flour and gently fold them into the batter.
   
8. Pour half of the batter into the prepared pan. Spoon the cream cheese mixture evenly on top. Add the remaining batter and gently swirl.
   
9. Bake for 55–65 minutes at 350°F (175°C) until the top is set and a toothpick comes out with moist crumbs.
   
10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Refrigerate the loaf due to the cream cheese layer.

Tent loosely with foil if the top browns too quickly.

The center stays slightly creamy even when fully baked.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 320Total Fat: 16gCarbohydrates: 38gProtein: 6g

Nutrition information is estimated and may vary based on ingredients used.

If you’re craving something cozy, sweet, and a little indulgent, this blueberry cream cheese loaf truly delivers. It’s easy to make, beautifully moist, and filled with creamy swirls and juicy blueberries in every bite—exactly the kind of recipe that feels special without being complicated.

I hope you give this blueberry cream cheese loaf a try and fall in love with it just like I did. Don’t forget to save it for later, pin it to your favorite baking board on Pinterest, or share it with someone who loves homemade treats.

If you make it, I’d love to hear how it turned out for you! Leave a comment, rate the recipe, or tell me your favorite variation—you always inspire the next bake 💙