This Blueberry Cream Cheese Loaf is soft, sweet, and packed with juicy berries and creamy swirls. It’s one of those recipes that makes your whole house smell amazing while it bakes. It’s perfect for breakfast, dessert, or an afternoon treat with tea. Everything comes together in one bowl, and no fancy steps. Just simple, comforting baking.
Why I Love This Recipe
This loaf is something I make when I want something cozy but still feel like I’ve made something special. It started with my grandma’s basic blueberry loaf, and one day I added cream cheese on a whim—and it just made the whole thing magical.
- The cream cheese swirl makes every bite feel rich
- Blueberries burst and bake into the soft loaf
- It keeps well and tastes even better the next day
- Perfect for sharing or bringing to a friend
Servings: 8
Prep Time: 15 minutes
Bake Time: 55–60 minutes
Total Time: About 1 hour 15 minutes
What You’ll Need
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar (for cream cheese swirl)
Pro Tips
- Don’t overmix the batter once you add flour—just mix until combined
- Use room temp cream cheese for a smooth swirl
- Toss your blueberries in a tiny bit of flour so they don’t all sink
- Let it cool fully before slicing or it’ll fall apart
- Bake it in the center of the oven so it rises evenly
Tools You’ll Need
- 9×5 inch loaf pan
- Mixing bowls (medium and large)
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Small bowl for cream cheese mix
- Toothpick for testing doneness
Substitutions and Variations
- Use frozen blueberries (don’t thaw first)
- Swap sour cream for plain Greek yogurt
- Add lemon zest to the batter for a fresh twist
- Make it gluten-free with a 1:1 GF flour blend
- Add a crumb topping for extra texture
Make-Ahead Tips
- Make the batter ahead and store in the fridge (up to 1 day)
- Bake the loaf and store tightly wrapped for 2 days at room temp or 4 days in the fridge
- Freezes great—just wrap in foil and then place in a freezer bag
Let’s Bake It: Blueberry Cream Cheese Loaf
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.
Step 2: Cream Butter and Sugar
In a large bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
Add 2 large eggs, one at a time, beating well after each. Stir in 1 tsp vanilla extract.
Step 4: Add Sour Cream
Mix in ½ cup sour cream until smooth.
Step 5: Combine with Dry Ingredients
Gently fold in the flour mixture until just combined. Don’t overmix.
Step 6: Fold in Blueberries
Toss 1 cup fresh blueberries with 1 tsp flour (optional) and gently fold them into the batter.
Step 7: Make Cream Cheese Swirl
In a small bowl, mix 4 oz softened cream cheese and 2 tbsp sugar until smooth.
Step 8: Assemble in Loaf Pan
Spoon half the batter into a greased 9×5 loaf pan. Add half the cream cheese mix in dollops. Repeat with remaining batter and cream cheese. Swirl gently with a butter knife.
Step 9: Bake
Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick comes out clean.
Step 10: Cool and Slice
Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely. Slice and serve.
Leftovers and Storage
- Wrap tightly and store at room temp for up to 2 days
- Refrigerate up to 4 days
- Freeze slices in individual bags for up to 2 months
Why This Recipe Works (Quick Science)
The sour cream adds moisture and keeps the loaf soft, while the baking soda reacts with the acidic sour cream to help it rise. Cream cheese stays creamy while baking, giving a rich contrast to the soft crumb. Tossing blueberries in flour helps keep them from sinking.
Common Mistakes
- Using cold cream cheese—it won’t swirl well
- Overmixing the batter—makes it dense
- Not testing doneness—center should come out clean with a toothpick
- Skipping the swirl step—it really makes a difference in taste
What to Serve With
- Hot coffee or tea
- A scoop of vanilla ice cream
- Fresh fruit on the side
- A drizzle of lemon glaze (optional but so good)
FAQ
Can I use frozen blueberries?
Yes! Just add them straight from the freezer. No need to thaw.
Can I skip the cream cheese?
You can, but it won’t be as rich. You might want to add a crumble topping instead.
Can I double the recipe?
Yes, but bake it in two loaf pans. Don’t try to fit it all in one.
Final Thoughts
This Blueberry Cream Cheese Loaf is a favorite for a reason. It’s easy to make, tastes like a bakery treat, and is perfect any time of day. I hope you love baking it as much as I do. Try it out, then leave a comment to let me know how it went or ask anything you’re wondering about.
