Blueberry Cream Cheese Loaf Cake

Byarlo Jack

This Blueberry Cream Cheese Loaf Cake is soft, moist, and beautifully balanced between sweet and tangy. Juicy blueberries are folded into a tender vanilla batter and layered with rich cream cheese, creating a bakery-style loaf that’s perfect for breakfast, brunch, or dessert. Every slice delivers bursts of fresh blueberries and a creamy swirl that makes this cake irresistible. Whether you’re baking for guests or enjoying a cozy treat with coffee, this loaf cake is easy to make and guaranteed to impress.

Why You’ll Love This Recipe

This loaf cake is incredibly moist thanks to the cream cheese layer, while the blueberries add freshness and natural sweetness. It’s simple enough for beginner bakers yet elegant enough to serve at gatherings. Plus, it stays soft for days and tastes even better the next day.

Ingredients

For the Cake Batter

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (for coating blueberries)

For the Cream Cheese Layer

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

How to Make Blueberry Cream Cheese Loaf Cake

Step 1

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving an overhang for easy removal.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Step 4

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix just until combined—do not overmix.

Step 5

Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter to prevent sinking.

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Step 6

In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

Step 7

Pour half of the cake batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter, then top with the remaining cake batter.

Step 8

Use a knife or skewer to gently swirl the layers together for a marbled effect.

Step 9

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.

Step 10

Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Best Results

  • Use room-temperature ingredients for a smoother batter
  • Coat blueberries with flour to keep them evenly distributed
  • Let the loaf cool fully to set the cream cheese layer
  • Fresh or frozen blueberries both work, no need to thaw frozen ones

Serving Suggestions

  • This blueberry cream cheese loaf cake is wonderfully versatile and can be enjoyed in many different ways depending on the occasion. For a simple and elegant presentation, serve the loaf plain to let the flavors of juicy blueberries and creamy cheesecake shine on their own. A light dusting of powdered sugar adds just enough sweetness and makes the loaf look bakery-worthy without overpowering its delicate balance.
  • For a more indulgent treat, drizzle the loaf with a light vanilla glaze made from powdered sugar, milk, and vanilla extract. The glaze adds a smooth sweetness that complements the tangy cream cheese layer beautifully. You can also serve slices slightly warmed, which softens the crumb and enhances the aroma of vanilla and butter.
  • This loaf cake pairs exceptionally well with a hot cup of coffee or tea, making it perfect for breakfast, brunch, or an afternoon snack. For a dessert-style serving, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh berries can also be served alongside for an extra burst of freshness and color.
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Storage

  • Because of the cream cheese layer, this blueberry cream cheese loaf cake should be stored properly to maintain freshness and food safety. Once the loaf has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator, where it will stay fresh and moist for up to five days.
  • For longer storage, the loaf can be frozen. Slice the cake first, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freezing individual portions makes it easy to enjoy a slice whenever the craving strikes. The loaf cake can be frozen for up to two months without compromising texture or flavor.
  • When ready to serve, thaw frozen slices in the refrigerator overnight or at room temperature for about an hour. For the best texture and flavor, allow refrigerated slices to sit at room temperature for a few minutes before serving, or gently warm them if desired.

Conclusion

This Blueberry Cream Cheese Loaf Cake is the perfect blend of comfort and indulgence. With its soft, buttery crumb, bursts of juicy blueberries, and rich cream cheese layer, it delivers bakery-style flavor right from your own kitchen. It’s easy enough for everyday baking yet elegant enough to serve for brunch, holidays, or special occasions. Whether enjoyed fresh, chilled, or gently warmed, this loaf cake remains moist and flavorful for days, making it a reliable and crowd-pleasing recipe you’ll come back to again and again.

Frequently Asked Questions(FAQs)

Can I use frozen blueberries in blueberry cream cheese loaf cake?
Yes, frozen blueberries work perfectly in this recipe. There is no need to thaw them before use; simply toss them in flour and fold them into the batter to prevent excess bleeding.

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Why did my blueberry loaf cake sink in the middle?
A sunken center can occur if the batter is overmixed, the oven temperature is too low, or the cake is underbaked. Be sure to bake until a toothpick comes out clean and avoid opening the oven door too early.

Do I need to refrigerate blueberry cream cheese loaf cake?
Yes, because of the cream cheese layer, the loaf cake should be stored in the refrigerator once fully cooled to maintain freshness and food safety.

How long does blueberry cream cheese loaf cake last?
When stored in an airtight container in the refrigerator, the loaf cake stays fresh for up to five days without losing moisture or flavor.

Can I freeze blueberry cream cheese loaf cake?
Yes, the loaf cake freezes well. Wrap individual slices tightly and freeze for up to two months. Thaw in the refrigerator or at room temperature before serving.

How do I keep blueberries from sinking to the bottom?
Coating blueberries lightly in flour before folding them into the batter helps suspend them evenly throughout the cake during baking.

Can I make this loaf cake ahead of time?
Absolutely. This loaf cake tastes even better the next day as the flavors settle, making it ideal for make-ahead baking.

Can I substitute cream cheese with something else?
Cream cheese is essential for the signature texture and flavor, but full-fat ricotta can be used for a lighter variation, though the texture will differ slightly.

What size loaf pan works best for this recipe?
A standard 9×5-inch loaf pan works best, ensuring even baking and a well-risen loaf.

Can I add lemon flavor to this recipe?
Yes, adding lemon zest or a splash of lemon juice enhances the blueberry flavor and adds a fresh, bright note to the cake.