There is something truly special about the combination of bright lemon and juicy blueberries baked into a soft, buttery loaf. The scent alone feels like sunshine in your kitchen, and that first slice tender, moist, and swirled with creamy pockets of sweet cream cheese is the kind of comfort that works for both breakfast and dessert.
This Lemon Blueberry Cream Cheese Loaf is one of those recipes that looks bakery-worthy but is surprisingly simple to make at home. It’s rich without being heavy, fresh without being too tart, and filled with bursts of blueberries in every bite.
If you’re looking for a loaf that feels elegant enough for brunch but cozy enough for a quiet morning coffee, this is the one.
Why You’ll Love This Recipe
- Incredibly moist and tender with a buttery crumb
- Bursting with fresh blueberries in every slice
- Bright lemon flavor from real juice and zest
- Cream cheese adds rich, decadent swirls throughout
- Perfect for breakfast, brunch, dessert, or gifting
- Easy to make with simple pantry ingredients
- Freezes beautifully for make-ahead convenience
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving overhang on the sides for easy lifting later.
This helps prevent sticking and makes removal effortless.
Step 2: Cream the Butter and Sugar
In a medium mixing bowl, beat the softened butter and granulated sugar together using an electric mixer.
Mix for 2–3 minutes until the mixture becomes light, fluffy, and pale. This step creates the base for a soft and airy loaf texture.
Step 3: Add the Wet Ingredients
Next, add the lightly beaten eggs, milk, vanilla extract, lemon juice, and lemon zest into the butter mixture.
Mix on low speed until everything is smooth and fully combined, scraping down the sides of the bowl as needed.
The lemon zest is what gives the loaf its fresh, vibrant flavor.
Step 4: Combine the Dry Ingredients
In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking evenly distributes the leavening agents so the loaf rises properly and bakes evenly.
Step 5: Mix the Batter Gently
Create a well in the center of the dry ingredients and pour in the wet mixture.
Mix on low speed just until the flour disappears. Do not overmix — overworking the batter can make the loaf dense instead of tender.
Step 6: Fold in Blueberries and Cream Cheese
Now, gently fold in the fresh blueberries and softened cream cheese using a spatula.
Try to distribute them evenly throughout the batter without crushing the berries. The cream cheese will create delicious creamy pockets as it bakes.
Step 7: Transfer Batter to the Pan
Pour the batter into your prepared loaf pan and spread it evenly with a spatula.
Tap the pan lightly on the counter to release any air bubbles.
Step 8: Bake Until Golden and Set
Bake the loaf for 60–70 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
If the top begins browning too quickly, loosely tent it with foil during the last 15–20 minutes.
Step 9: Cool Before Slicing
Let the loaf cool in the pan for at least 20 minutes, then carefully remove it and transfer to a wire rack.
Allow it to cool completely before slicing this helps the loaf set and prevents crumbling.
Tips for Best Results
- Use room temperature butter, eggs, and cream cheese for smooth mixing
- Do not overmix the batter once flour is added
- Toss frozen blueberries in a tablespoon of flour to prevent sinking
- Tent with foil if the top browns too quickly
- Let the loaf cool fully for clean, beautiful slices
- Add a lemon glaze for an extra bakery-style finish
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Use them straight from frozen and toss with a little flour to prevent bleeding and sinking.
Why is my loaf dense or dry?
This usually happens from overmixing the batter or overbaking. Mix gently and check for doneness early.
How should I store lemon blueberry cream cheese loaf?
Store in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days.
Can I freeze this loaf?
Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Can I add a glaze?
Yes! A simple lemon glaze made from powdered sugar and lemon juice takes it to the next level.
