Easy Blueberry-Pecan Streusel Loaf

This easy blueberry pecan loaf is buttery, moist and filled with juicy berries and crunchy pecans in every bite. It’s like a warm slice of your favorite blueberry muffin.

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Prep: 15 minutes plus cooling   Bake: 1 hour   Serves: 12


  • 1 package (8 ounces) cream cheese, softened
  • 3 large eggs
  • ½ cup powdered sugar
  • 1 package (13.9 ounces) cinnamon streusel muffin mix
  • ¼ cup vegetable oil
  • 1 cup blueberries
  • ½ cup chopped pecans


  1. Preheat oven to 350°; line 9 x 5-inch loaf pan with parchment paper. In medium bowl, with mixer on medium speed, beat cheese, 1 egg and sugar 2 minutes or until incorporated.
  2. Prepare muffin mix batter as label directs using water and/or oil and remaining 2 eggs; fold in blueberries.  
  3. Pour ½ the muffin batter into prepared pan; top with cheese mixture, remaining muffin batter, pecans and streusel from muffin mix. Bake loaf 1 hour or until toothpick inserted in center comes out clean; cool completely in pan on wire rack. Remove from pan; cut into 12 (¾-inch-thick) slices.

Approximate nutritional values per serving (1 slice): 312 Calories, 19g Fat (6g Saturated), 66mg Cholesterol, 264mg Sodium, 34g Carbohydrates, 1g Fiber, 22g Sugars, 4g Protein