SPICE PORT

Blueberry Cream Cheese Loaf

Blueberry Cream Cheese Loaf

Blueberry Cream Cheese Loaf

Makes: 1 loaf
Prep time: 20 minutes
Bake time: 55–70 minutes
Total time: About 1½ hours

Ingredients

For the blueberry loaf

  • 1½ cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 g) sour cream or plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1½ cups fresh or frozen blueberries
  • 1 tablespoon flour, for tossing the blueberries

For the cream cheese layer

  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Optional lemon glaze

  • ¾ cup (90 g) powdered sugar
  • 1–2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest

Instructions

1. Prepare the pan

Preheat the oven to 350°F (175°C).

Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides. This makes the loaf much easier to remove.

2. Prepare the blueberries

Place the blueberries in a small bowl.

Toss them gently with 1 tablespoon of flour.

This helps prevent the berries from sinking completely to the bottom of the loaf.

If you’re using frozen blueberries, don’t thaw them first.

Set the berries aside.

3. Mix the dry ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt

Set aside.

4. Cream the butter and sugar

In a large mixing bowl, beat the softened butter and sugar together for about 2–3 minutes, until light and fluffy.

This step helps create a tender loaf.

5. Add the eggs and flavorings

Beat in the eggs one at a time, mixing well after each addition.

Add the vanilla, lemon juice, and lemon zest.

Mix until combined.

6. Add the sour cream and flour

Add about one-third of the flour mixture to the batter and mix gently.

Add half of the sour cream.

Repeat with another third of the flour, followed by the remaining sour cream.

Finish with the remaining flour.

Mix only until the ingredients are combined. Don’t overmix.

7. Fold in the blueberries

Gently fold about 1 cup of the blueberries into the batter.

Reserve the remaining ½ cup for the top.

8. Make the cream cheese filling

In another bowl, beat the softened cream cheese and sugar until smooth.

Add the egg yolk, vanilla, and flour.

Beat just until creamy and combined.

Don’t overbeat the mixture.

9. Layer the loaf

Spread about half of the blueberry batter into the prepared loaf pan.

Spoon the cream cheese mixture over the batter and gently spread it into an even layer.

Add the remaining blueberry batter on top.

Smooth the surface carefully with a spatula.

Scatter the remaining blueberries over the top.

10. Bake

Place the loaf in the preheated oven.

Bake for approximately 55–70 minutes.

The exact baking time will depend on your pan and oven.

The top should be golden brown, and a toothpick inserted into the cake portion should come out mostly clean.

Avoid inserting the toothpick directly into the cream cheese layer, as it will naturally remain softer.

If the top begins browning too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.

11. Cool

Allow the loaf to cool in the pan for about 15–20 minutes.

Then use the parchment paper to carefully lift it out.

Place it on a wire rack and allow it to cool completely.

For the cleanest slices and firmest cream cheese layer, refrigerate the loaf for about 1 hour before slicing.

12. Make the lemon glaze

If using the glaze, whisk together the powdered sugar and lemon juice.

Add the lemon juice gradually until you have a thick but pourable glaze.

Drizzle it over the completely cooled loaf.

Sprinkle with a little lemon zest if desired.

Tips for the Best Blueberry Cream Cheese Loaf

Use room-temperature ingredients. Soft butter and cream cheese blend much more smoothly.

Don’t overmix the batter. Overmixing can make the loaf dense and tough.

Coat the blueberries with flour. This helps distribute them throughout the loaf instead of letting them all sink.

Frozen blueberries work perfectly. Add them straight from the freezer without thawing.

Let it cool completely. The cream cheese center needs time to set.

For extra lemon flavor, add another teaspoon of lemon zest to the batter.

For a crunchy topping, sprinkle 2–3 tablespoons of coarse sugar over the batter before baking.

Storage

Because of the cream cheese layer, store the finished loaf covered in the refrigerator.

It will keep well for about 4–5 days.

For the best flavor, let a slice sit at room temperature for about 10–15 minutes before eating.

The loaf can also be frozen. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Serving

Serve slices chilled or slightly warmed with a cup of coffee or tea. The combination of tangy cream cheese, sweet blueberries, buttery cake, and fresh lemon makes this especially good for breakfast, brunch, or dessert.