Can I use frozen blueberries in Blueberry Cream Cheese Loaf?

Yes, frozen blueberries work very well in Blueberry Cream Cheese Loaf. Add them directly from the freezer without thawing to prevent excess moisture and color bleeding. Tossing them lightly in flour before folding into the batter also helps distribute them evenly throughout the loaf.

How do I keep blueberries from sinking in the loaf?

The best way to prevent blueberries from sinking is to coat them lightly with flour before adding them to the batter. This simple trick helps suspend the berries evenly throughout the Blueberry Cream Cheese Loaf during baking.

Should Blueberry Cream Cheese Loaf be refrigerated?

Because this recipe contains cream cheese, it is best to refrigerate the loaf if storing for more than two days. Keep it in an airtight container to maintain freshness and moisture. The loaf can stay fresh in the refrigerator for up to one week.

Can I freeze Blueberry Cream Cheese Loaf?

Yes, Blueberry Cream Cheese Loaf freezes very well. Wrap the loaf or individual slices tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to three months. Thaw at room temperature or overnight in the refrigerator before serving.

Blueberry Cream Cheese Loaf – Easy Moist Recipe

Name: Blueberry Cream Cheese Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 8 ounces cream cheese, softened; 1 1/4 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/4 cup milk; 2 cups fresh or frozen blueberries; 1 tablespoon flour for coating blueberries

Description

This Blueberry Cream Cheese Loaf is a moist and buttery quick bread packed with juicy blueberries and rich cream cheese flavor. Perfect for breakfast, brunch, dessert, or an afternoon snack, this easy homemade loaf delivers a soft crumb and bakery-style taste in every slice.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup milk
2 cups fresh or frozen blueberries
1 tablespoon flour for coating blueberries

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Instructions

Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Add the sugar and continue mixing until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Coating the blueberries in flour helps prevent them from sinking to the bottom of the loaf.
Frozen blueberries can be used without thawing.
Do not overmix the batter to keep the loaf soft and tender.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
The loaf can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg