Blueberry Cream Cheese Loaf
Ingredients
For the loaf
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
8 oz cream cheese, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 tbsp milk
1 ¼ cups fresh or frozen blueberries
1 tbsp flour (for coating blueberries)
Optional glaze
1 cup powdered sugar
2–3 tbsp milk or lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a bowl, whisk together:
flour
baking powder
baking soda
salt
In another bowl, beat butter, cream cheese, and sugar until fluffy and smooth.
Add eggs one at a time, then mix in vanilla and milk.
Gradually add the dry ingredients and stir just until combined.
Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
Pour into loaf pan and smooth the top.
Bake for 50–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 15 minutes, then transfer to a wire rack.
If using glaze, whisk powdered sugar with milk or lemon juice and drizzle over the cooled loaf.
Tips
Frozen blueberries work great — don’t thaw them first.
Add a little lemon zest for a bakery-style flavor boost.
This loaf tastes even better the next day after chilling slightly.
