Ingredients

1/2 cup (113g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs, lightly beaten

⅓ cup (80ml) whole milk

2 teaspoons pure vanilla extract

Juice of 1 medium lemon

Zest of 2 large lemons

2 cups (240g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh blueberries

1 cup (226g) cream cheese, softened

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.

Step 2: In a medium bowl, using an electric mixer or stand mixer with the paddle attachment, cream together the softened butter and granulated sugar until light, fluffy, and pale, about 2-3 minutes.

Step 3: Add the lightly beaten eggs, whole milk, vanilla extract, lemon juice, and lemon zest to the butter mixture. Mix on low speed until just combined and smooth, scraping down the sides of the bowl as needed.

Step 4: In a large separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Step 5: Create a well in the center of the dry ingredients. Pour the wet ingredients into the well. Mix on low speed just until no streaks of flour remain. Avoid overmixing to keep the loaf tender.

Step 6: Gently fold in the fresh blueberries and softened cream cheese using a spatula, distributing them as evenly as possible through the batter.

Step 7: Pour the batter into the prepared loaf pan, spreading it evenly with your spatula.

Step 8: Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with aluminum foil.

Step 9: Allow the loaf to cool in the pan for at least 20 minutes. Then, carefully lift it out using the parchment paper overhang or invert onto a wire rack to cool completely before slicing and serving.

Tips & Variations

For extra lemon flavor, add 1 teaspoon of lemon extract to the wet ingredients.

Use frozen blueberries if fresh aren’t available; do not thaw to prevent them from turning the batter purple.

Swirl the cream cheese gently into the batter instead of folding for a marbled effect.

Make mini loaves using a muffin tin, adjusting baking time to about 25-30 minutes.

Storage

Store the loaf wrapped tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 10-15 seconds or in a toaster oven until just warm. This loaf also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can substitute low-fat or even plant-based milk, but the loaf may be slightly less rich and moist.

Do I need to wash the blueberries before adding them?

Yes, rinse blueberries gently and pat them dry before folding into the batter to avoid excess moisture that can thin the loaf’s texture.