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Wild Blueberry Pudding Loaf

Wild Blueberry Pudding Loaf is a much-awaited recipe, despite not really containing any pudding. Its a very moist blueberry loaf that is sure to delight.


  • ¾ cup butter softened
  • 1- 8- ounce package cream cheese soften
  • 2 cups sugar
  • 2 large eggs
  • 3 cups of flour
  • 1 cup sour cream
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 ½ cups frozen blueberries dusted with sugar.
  • 1/2 teaspoon baking soda


  • Preheat oven to 350° F or 176° C
  • In a very large mixing bowl, cream butter and cream cheese with mixture on medium speed until creamy and blended.
  • Add sugar sour cream and vanilla. Mix until fluffy. 
  • Add eggs, one at a time, mixing well after each.
  • In large mixing bowl, combine flour baking soda, baking powder and salt. 
  • Add gradually to butter cream cheese mixture and blend well 
  • Add blueberries; stir only to distribute. Batter will be a very thick. 
  • Put batter into two greased and floured loaf pans. 
  • Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean
  • Cool in loaf pans for 10 minutes before removing to wire rack to cool.