Name: Mini Blueberry Loaves with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 3 cups all-purpose flour; 1 cup granulated sugar; 4 tsp. baking powder; 1/2 tsp. salt; 2 eggs, room temperature; 1 1/2 cups milk; 1/2 cup vegetable oil; 2 tsp. vanilla extract; 2 1/2 cups fresh blueberries (tossed in 3 Tbsp. flour); one8 oz. block cream cheese, softened; 1/2 cup unsalted butter, softened; 3 1/2 cups confectioner's sugar; 1 tsp. vanilla extract; 1/4 tsp. salt; strawberries

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There is something so special about baking with fresh fruit in the summer. In this recipe specifically, we use fresh blueberries and strawberries to create these mini blueberry loaves with cream cheese frosting and adorable strawberry lobsters on top. This recipe is perfect for hosting get-togethers in the Summer or for hosting a 4th of July party. I hope that you enjoy this recipe as much as I did! Feel free to add your own touches to this recipe, especially when it comes to the decorating. I’ll walk you through every step of this recipe, including storage tips and ingredient alternatives. Let’s get right into it!

Rectangular desserts topped with whipped cream and sliced strawberries arranged to look like lobsters, placed in white dishes on a cloth with small red and blue stars. Whole strawberries and blueberries are scattered nearby.

Recipe Tips

I loved using the mini loaves for this recipe so that I could put the adorable little strawberry lobsters on top of each individual one. It makes this recipe perfect for hosting a summer party or 4th of July get-together, so everyone can get their own adorable cake and eat it straight from the loaf!

For the best mini blueberry loaves, be careful not to overmix the batter. Once the wet ingredients are added to the dry ingredients, mix only until everything is combined. Overmixing can develop too much gluten, resulting in dense loaves instead of soft and tender ones.
Make sure your eggs are at room temperature before mixing. Room temperature ingredients combine more easily and help create a smoother batter.
When filling your loaf pans, aim to fill them about ½ to ¾ full. This gives the loaves enough room to rise without overflowing during baking :)

Five white rectangular ramekins filled with a creamy batter with visible blueberries sit on a metal tray. A mixing bowl with more batter and scattered blueberries are in the background on a star-patterned cloth.

Allow the loaves to cool completely before adding the cream cheese frosting. Frosting warm loaves can cause the frosting to melt and slide off.

A glass bowl filled with cake batter and flour-dusted blueberries sits on a table outdoors, with a dish of fresh blueberries, a metal ice cream scoop, and a loaf pan nearby.

Ingredient Alternatives

Fresh Blueberries: Frozen blueberries can be used instead of fresh. Add them directly from frozen and avoid thawing to prevent excess moisture.
Vegetable Oil: Canola oil or melted coconut oil can be substituted.
Milk: Whole milk, 2% milk, or even buttermilk works well in this recipe.
Vanilla Extract: Almond extract can be used for a slightly different flavor profile. Start with half the amount since almond extract is more potent.
Cream Cheese Frosting: If you prefer a lighter topping, try whipped cream frosting or a simple vanilla glaze instead!
Strawberries: Feel free to decorate with raspberries, blueberries, or other fresh fruit, depending on the occasion.

Three small rectangular loaves of golden-brown blueberry bread in white ceramic dishes sit on a light fabric decorated with red and blue stars.

How To Store Mini Blueberry Loaves with Cream Cheese Frosting

Because these cakes are frosted and use fresh fruit, it’s important that they’re stored properly to keep them as fresh as possible.

Because these mini blueberry loaves are topped with cream cheese frosting, they should be stored in the refrigerator.
Place the frosted loaves in an airtight container and refrigerate for up to 4 days. Before serving, allow them to sit at room temperature for about 20 to 30 minutes for the best texture and flavor.

If you’d like to make them ahead of time, you can freeze the unfrosted loaves for up to 3 months. Wrap each loaf tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator and frost before serving.