Blueberry Lemon Cream Cheese Loaf

Why Make This Recipe

Blueberry Cream Cheese Loaf is a delightful treat that combines the sweet and tangy flavors of fresh blueberries with the rich and creamy texture of cream cheese. This loaf is perfect for breakfast, a snack, or dessert. Its soft, moist crumb and beautiful blue berry swirls make it appealing to both the eyes and the palate. Plus, it’s easy to make, allowing you to whip up a tasty loaf with just a few simple ingredients.

How to Make Blueberry Cream Cheese Loaf

Ingredients

• 1/2 cup unsalted butter
• 1 cup white sugar
• 2 large eggs (lightly beaten)
• ⅓ cup whole milk
• 2 teaspoons pure vanilla extract
• Juice of 1 medium lemon
• Zest of 2 large lemons
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1 cup cream cheese

Directions

1. Preheat the oven to 350°F (176°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, mix butter and sugar until light and fluffy like frosting.
3. Add in eggs, milk, vanilla, lemon juice, and lemon zest. Combine until smooth and well mixed.
4. In a large bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center and pour in the wet ingredients. Mix gently, but do not over mix.
5. Fold in the blueberries and cream cheese with a spatula, being careful not to crush the blueberries.
6. Pour the batter into the loaf pan.
7. Bake in the middle of the oven for 60 to 70 minutes, or until a skewer comes out clean. Let the loaf cool for 20 minutes in the pan before removing it.

How to Serve Blueberry Cream Cheese Loaf

Slice the Blueberry Cream Cheese Loaf and serve it plain or spread with a little butter. It pairs well with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special touch.

How to Store Blueberry Cream Cheese Loaf

To keep your loaf fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator for up to a week. You can also freeze slices of the loaf for up to three months. Just wrap them well in plastic wrap and place them in a freezer bag.

Tips to Make Blueberry Cream Cheese Loaf

• Use fresh blueberries for the best flavor. If using frozen, do not thaw them before adding.
• Make sure the cream cheese is at room temperature for easy mixing.
• Avoid overmixing the batter to keep the loaf light and fluffy.
• For a lemony kick, add more lemon zest to the batter.

Variation

For a different twist, try adding chopped nuts, such as walnuts or pecans, to the batter. You can also substitute other berries, like raspberries or blackberries, instead of blueberries.

FAQs

1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just be sure not to thaw them before mixing them into the batter to prevent them from bleeding into the loaf.

2. How can I tell when the loaf is done baking?
Check for doneness by inserting a skewer into the center of the loaf. If it comes out clean or with a few crumbs attached, the loaf is ready.

3. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make the loaf gluten-free. Make sure it contains a binder like xanthan gum for the best results.

Blueberry Cream Cheese Loaf

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• Author: ikramnihad
• Total Time: 85 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful treat combining fresh blueberries and creamy cream cheese, perfect for breakfast, snacks, or dessert.

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Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter
• 1 cup white sugar
• 2 large eggs, lightly beaten
• ⅓ cup whole milk
• 2 teaspoons pure vanilla extract
• Juice of 1 medium lemon
• Zest of 2 large lemons
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1 cup cream cheese

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Instructions

1. Preheat the oven to 350°F (176°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, mix butter and sugar until light and fluffy.
3. Add in eggs, milk, vanilla, lemon juice, and lemon zest. Combine until smooth.
4. In a large bowl, mix flour, baking powder, baking soda, and salt. Make a well in the center and pour in the wet ingredients. Mix gently.
5. Fold in blueberries and cream cheese, being careful not to crush the blueberries.
6. Pour the batter into the loaf pan.
7. Bake for 60 to 70 minutes, or until a skewer comes out clean. Let cool for 20 minutes before removing from the pan.

Notes

For best results, use fresh blueberries and ensure cream cheese is at room temperature. Avoid overmixing the batter.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 15g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: blueberry loaf, cream cheese, dessert, breakfast, baking