Bake time: 50–60 minutes
Total time: About 1 hour 15 minutes
Servings: 10–12 slices
This tender gluten-free blueberry cream cheese loaf combines a soft, buttery crumb with juicy blueberries and ribbons of rich cream cheese. A little lemon zest brightens the flavor and makes the blueberries really shine.
Ingredients
Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp gluten-free all-purpose flour
Blueberry Loaf
- 1½ cups (180 g) gluten-free all-purpose flour blend with xanthan gum
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- ½ cup (120 g) sour cream or plain Greek yogurt
- 1½ cups (225 g) fresh blueberries
- 1 tbsp gluten-free flour, for tossing the blueberries
Optional Lemon Glaze
- ½ cup (60 g) powdered sugar
- 1–2 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
1. Prepare the pan
Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
The parchment makes it much easier to remove the loaf after baking.
2. Make the cream cheese filling
Add the softened cream cheese and sugar to a medium bowl.
Beat until smooth.
Add the egg yolk, vanilla, and gluten-free flour.
Mix until completely combined.
Set aside.
Prepare the Blueberries
3. Coat the berries
Place the blueberries in a small bowl.
Toss them gently with 1 tablespoon gluten-free flour.
This helps keep the berries distributed throughout the loaf instead of all sinking toward the bottom.
If using frozen blueberries, don’t thaw them first.
Make the Loaf Batter
4. Combine the dry ingredients
In a medium bowl, whisk together:
- Gluten-free flour
- Baking powder
- Baking soda
- Salt
Set aside.
5. Cream the butter and sugar
In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy.
This step helps create a lighter crumb.
6. Add the eggs
Beat in the eggs one at a time.
Add the vanilla and lemon zest.
Mix until smooth.
7. Add the wet ingredients
Mix in the lemon juice and sour cream.
The mixture may look slightly curdled at this stage. That’s normal.
8. Add the flour
Add the dry ingredients to the wet mixture.
Fold gently until just combined.
Don’t overmix the batter.
9. Fold in the blueberries
Gently fold approximately 1¼ cups of blueberries into the batter.
Reserve the remaining berries for the top.
Assemble the Loaf
10. Add the first layer
Spread approximately half of the batter into the prepared loaf pan.
Smooth the surface with a spatula.
11. Add the cream cheese
Spoon the cream cheese mixture over the batter.
Spread it gently into an even layer, leaving a small border around the edges.
12. Add the remaining batter
Carefully spoon the remaining batter over the cream cheese layer.
Spread gently to cover.
Try not to press down too hard or the cream cheese will mix into the batter.
13. Add blueberries
Scatter the remaining blueberries over the top.
Press them very lightly into the batter.
Bake
14. Bake the loaf
Place the pan in the center of the oven.
Bake for 50–60 minutes.
Start checking around 50 minutes.
The loaf is done when the top is golden and a toothpick inserted into the cake portion comes out with a few moist crumbs.
Avoid inserting the toothpick directly into the cream cheese center, as it will remain soft.
15. Cover if necessary
If the top is browning too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
16. Cool completely
Allow the loaf to cool in the pan for 15–20 minutes.
Use the parchment to lift it onto a wire rack.
Cool completely before slicing.
Because of the cream cheese layer, it’s especially important not to cut the loaf while it’s hot.
Make the Lemon Glaze
17. Mix the glaze
Whisk the powdered sugar with 1 tablespoon lemon juice.
Add additional lemon juice a few drops at a time until you have a thick, pourable glaze.
18. Drizzle
Once the loaf has cooled completely, drizzle the lemon glaze over the top.
Allow it to set for about 10 minutes before slicing.
Gluten-Free Baking Tips
Use the right flour blend
Choose a gluten-free all-purpose flour blend that already contains xanthan gum.
If your blend doesn’t contain it, add approximately ¼ teaspoon xanthan gum to the recipe.
Don’t overmix
Gluten-free batters can become dense if they’re mixed excessively.
Fold the flour in only until no dry streaks remain.
Measure carefully
For the most consistent result, weigh the gluten-free flour rather than scooping it directly from the bag.
Let it cool
The cream cheese filling continues to firm as the loaf cools.
Cutting it while warm can make the center appear undercooked.
Frozen Blueberry Version
Frozen blueberries work beautifully.
Add them directly to the batter while still frozen.
Don’t thaw them first, as thawed berries can release too much liquid and discolor the batter.
You may need to add 5–10 minutes to the baking time.
Almond-Lemon Version
Replace ½ teaspoon of vanilla with ½ teaspoon almond extract.
Sprinkle 2 tablespoons sliced almonds over the top before baking.
The almond flavor pairs especially well with blueberries and lemon.
Streusel Topping
For a bakery-style loaf, combine:
- ¼ cup gluten-free flour
- 2 tbsp brown sugar
- 2 tbsp cold butter
- ¼ tsp cinnamon
Rub together with your fingertips until crumbly.
Scatter over the batter before baking.
Storage
Because of the cream cheese filling, store the finished loaf covered in the refrigerator.
It will keep well for approximately 4–5 days.
For the best texture, let individual slices sit at room temperature for 10–15 minutes before eating.
Freezing
Freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator.
Serving Idea
Serve a thick slice slightly chilled or at room temperature with fresh blueberries, a little lemon zest, and an extra drizzle of lemon glaze. The creamy cheesecake-like center, juicy berries, and bright lemon flavor make this loaf especially good alongside coffee or tea.
