Blueberry Pudding Loaf Recipe

Name: Blueberry Pudding Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 2 cups sugar; 2 large eggs; 3 cups flour; 1 cup sour cream; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; 2 - 2 1/2 cups frozen blueberries, dusted with sugar

Servings: persons

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups flour
1 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 - 2 1/2 cups frozen blueberries, dusted with sugar

1
Preheat oven to 350 degrees F.
2
In very large mixing bowl, cream butter and cream cheese with mixer on medium speed until creamy and blended.
3
Add sugar, sour cream and vanilla.
4
Mix until fluffy.
5
Add eggs, one at a time, mixing well after each.
6
In large mixing bowl, combine flour, baking soda, baking powder and salt.
7
Add gradually to butter/cream cheese mixture; and blend well.
8
Add blueberries; stir only to distribute. Batter will be very thick.
9
Put batter into two greased and floured loaf pans.
10
Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
11
Cool in loaf pans for 10 minutes before removing to wire rack to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup butter, softened, 1 (8 ounce) package cream cheese, softened, 2 cups sugar, 2 large eggs, and more.

Yes, Blueberry Pudding Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pudding Loaf

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