Moist Blueberry Cream Cheese Loaf for Cozy Mornings
Experience the delightful blend of sweet blueberries and creamy richness in this blueberry cream cheese loaf. Perfect for cozy breakfasts or afternoon treats.
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Batter
- 1/2 cup unsalted butter substitute with margarine or dairy-free butter for a dairy-free version
- 1 cup white sugar can be replaced with brown sugar for a deeper flavor
- 2 large eggs can use flax eggs for a vegan version
- 1 cup whole milk replace with almond milk for a dairy-free option
- 1 teaspoon pure vanilla extract use almond extract if preferred
- 1 tablespoon juice of medium lemon can substitute with orange juice
- 2 tablespoons zest of large lemons important for taste complexity
- 2 cups all-purpose flour can use gluten-free flour blend
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt should not be omitted
- 2 cups fresh blueberries frozen blueberries can be used but may alter texture
- 8 ounces cream cheese substitute with mascarpone or dairy-free cream cheese
Instructions
How to Make Blueberry Cream Cheese Loaf
- Preheat your oven to 350°F (176°C) and grease a 9x5 inch loaf pan.
- Cream together the unsalted butter and white sugar in a medium bowl until fluffy, about 2-3 minutes.
- Add the eggs, whole milk, pure vanilla extract, lemon juice, and lemon zest. Mix until well combined.
- Combine the dry ingredients in a separate large bowl: all-purpose flour, baking powder, baking soda, and salt.
- Incorporate the wet mixture into the dry ingredients. Stir gently until just combined.
- Fold in the fresh blueberries and cream cheese gently until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick comes out clean.
- Cool the loaf in the pan for 20 minutes before transferring it to a wire rack.
Notes
Optional: Drizzle with maple syrup for added sweetness before serving.