Irresistible Blueberry Cream Cheese Loaf for Cozy Mornings
This blueberry cream cheese loaf is a delightful blend of moist texture and fruity flavor, perfect for breakfast or snacks.
Equipment
- - 9x5-inch loaf pan
- - Mixing bowls
- Spatula
- - Measuring cups
- - Measuring spoons
- - Toothpick
Ingredients
For the Loaf
- 1 cup unsalted butter softened
- 1 cup white sugar can use brown sugar for deeper flavor
- 2 large eggs
- 1 cup whole milk can substitute almond or soy milk
- 2 teaspoons pure vanilla extract can use imitation extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest can substitute with orange zest
- 2 cups all-purpose flour can use gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups fresh blueberries can use frozen blueberries
- 8 ounces cream cheese can substitute with mascarpone or vegan cream cheese
Instructions
How to Make Blueberry Cream Cheese Loaf
- Preheat the 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 light and fluffy.
- Add the eggs, whole milk, pure vanilla extract, lemon juice, and lemon zest to the creamed mixture. Mix until smooth.
- Combine the all-purpose flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center and pour in the wet mixture, gently folding to combine.
- Fold in the fresh blueberries and cream cheese carefully.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with butter or maple syrup as an optional finishing touch.