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Indulge in the perfect blend of tangy lemon, sweet blueberries, and creamy cheesecake with this delightful blueberry cream cheese loaf. This gluten-free treat is a must-try for any baking enthusiast!
I remember the first time I baked this blueberry cream cheese loaf. The aroma of lemon zest and fresh blueberries filling my kitchen was simply irresistible. It quickly became a family favorite, and now I’m excited to share this recipe with you.
Get ready to embark on a baking adventure that will leave your taste buds dancing with joy!
What to Expect
- Time: Approximately 1 hour 30 minutes (including prep and baking)
- Difficulty: Intermediate
Before You Begin
Before you start, ensure all your ingredients are at room temperature, especially the eggs and yogurt. This helps in achieving a smooth and well-incorporated batter. Also, preheat your oven to the specified temperature to ensure even baking.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Caster/superfine or granulated sugar | 150 g (¾ cup) |
| Zest of 1 lemon | Ideally, use organic unwaxed lemons. |
| Unsalted butter, melted and cooled until warm | 85 g (¾ stick) |
| Full-fat plain or Greek-style yoghurt, room temperature | 75 g (⅓ cup) |
| US large/UK medium eggs, room temperature | 2 |
| Vanilla bean paste (or vanilla extract) | ½ tsp (or 1 tsp) |
| Plain gluten free flour blend | 240 g (2 cups) |
| Baking powder | 1 tsp |
| Baking soda | ¼ tsp |
| Xanthan gum | ½ tsp (Omit if your gluten free flour blend already contains xanthan gum.) |
| Salt | ¼ tsp |
| Fresh blueberries | 325 g (11.5oz or about 2½ cups) |
Step-by-Step Guide
- Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line a 9×5-inch (23x13cm) loaf tin with parchment/baking paper.
- Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest, making your cake even more lemony and aromatic.
- Add the melted butter, yoghurt, eggs, and vanilla to the sugar mixture, and mix well until combined.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, xanthan gum, and salt.
- Add the dry ingredients and the blueberries to the wet ingredients, and use a rubber spatula or a wooden spoon to mix everything together into a fairly thick batter. Make sure there are no flour clumps.
- Allow the batter to rest at room temperature for 3-4 minutes. This gives the gluten-free flour blend time to absorb the moisture from the eggs and yoghurt, further thickening the batter.
- Transfer the batter into the prepared loaf tin and smooth out the top.
- Optional extra step: Cut cold butter (straight from the fridge) into very thin strips (about 1-2mm or less than ⅛ inch thin) and arrange them in a line on top of the batter, along the middle. This creates a natural weak spot on top of the cake and thus controls where the cake will crack during baking.
- Bake at 375ºF (190ºC) for about 1 hour or until the cake is well risen, golden brown on top, and an inserted toothpick or cake tester comes out clean. The loaf should have a large crack running along the centre.
- If the cake starts browning too quickly or too much, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.
- Allow to cool in the loaf tin for about 10-15 minutes, then transfer the cake out of the tin and onto a wire rack to cool completely.
- Slice and serve.
Pointers for Perfection & How to Store
For a perfect blueberry cream cheese loaf, ensure that your blueberries are fresh and plump. If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding. Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the loaf for up to 3 months.
If you loved this recipe, you might also enjoy these Gluten Free Lemon Blueberry Cheesecake Bars.
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Blueberry cream cheese loaf
- Total Time: 70
- Yield: 2 loaves 1x
- Diet: Gluten Free
Description
This Blueberry Cream Cheese Loaf is the ultimate comfort bake—moist, dense, and bursting with juicy blueberries in every bite. The addition of cream cheese to the batter gives it a rich, cheesecake-like texture that sets it apart from ordinary quick breads. Naturally gluten-free when made with your favorite GF flour blend, it’s perfect for breakfast, brunch, or a sweet afternoon snack.
Ingredients
— Wet Ingredients —
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
— Dry Ingredients —
2 cups Gluten-Free All-Purpose Flour (ensure it contains xanthan gum)
1 ½ teaspoons baking powder
½ teaspoon salt
— The Berries —
2 cups fresh or frozen blueberries
2 tablespoons Gluten-Free All-Purpose Flour (for tossing)
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans heavily with butter or non-stick spray. (You can also line them with parchment paper for easier removal).
2. Cream Butter & Cheese: In a large mixing bowl, beat the softened butter, softened cream cheese, and sugar together using an electric mixer until light, fluffy, and smooth (about 3–4 minutes).
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the 2 cups of gluten-free flour, baking powder, and salt.
5. Mix Batter: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until combined. Do not overmix.
6. Fold Berries: In a small bowl, toss the blueberries with the 2 tablespoons of flour (this helps prevent them from sinking to the bottom). Gently fold the coated blueberries into the batter by hand.
7. Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. (Check at 40 minutes; if the tops are browning too fast, tent loosely with aluminum foil).
8. Cool: Remove from the oven and let the loaves cool in the pans for about 10–15 minutes. Then, transfer them to a wire rack to cool completely before slicing.
Notes
Freezing: This bread freezes beautifully. Wrap cooled loaves tightly in plastic wrap and then foil. Freeze for up to 3 months.
Flour Tip: Use a high-quality ‘measure-for-measure’ gluten-free flour blend for the best texture.
Berry Tip: If using frozen blueberries, do not thaw them beforehand, or the batter may turn purple.
Yield: This recipe yields 2 standard loaves. You can halve the recipe to make just one.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 190
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- Yes, you can substitute regular all-purpose flour for the gluten-free flour blend. However, the texture and taste may vary slightly.
- Can I use a different type of yogurt?
- Yes, you can use any type of yogurt, but full-fat plain or Greek-style yogurt is recommended for the best texture and flavor.
How can I prevent the blueberries from sinking to the bottom?
Ensure that your batter is thick enough and allow it to rest for a few minutes before baking. This helps the flour absorb the moisture and thickens the batter, preventing the blueberries from sinking.
Dig In & Enjoy!
There you have it—a delicious blueberry cream cheese loaf that’s perfect for any occasion. Whether you’re enjoying it with a cup of tea or sharing it with friends and family, this loaf is sure to impress. For more delicious ideas, follow me on Pinterest.