loaf
🫐 Blueberry Cream Cheese Loaf
This blueberry cream cheese loaf is soft, moist, slightly tangy, and packed with juicy berries and a rich cream cheese swirl. Perfect for breakfast or dessert.
🧾 Ingredients
For the loaf
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
- 1 cup blueberries (fresh or frozen)
Cream cheese swirl
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
👩🍳 Instructions
1. Prep
- Preheat oven to 350°F (175°C)
- Grease and line a loaf pan with parchment paper
2. Make cream cheese filling
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth
- Set aside
3. Make batter
- Whisk flour, baking powder, and salt
- In another bowl, beat butter and sugar until fluffy
- Add eggs one at a time, then vanilla
- Mix in dry ingredients alternating with milk
4. Add blueberries
- Gently fold in blueberries
- (Lightly coat them in flour first to prevent sinking)
5. Assemble
- Pour half the batter into the loaf pan
- Spread half the cream cheese mixture
- Add remaining batter and top with remaining cream cheese
- Swirl lightly with a knife for a marbled effect
6. Bake
- Bake for 50–65 minutes
- Check with a toothpick (a few moist crumbs are fine)
7. Cool
- Let cool in pan 10–15 minutes
- Transfer to rack and cool completely before slicing
🍽️ Tips for best results
- Use fresh blueberries for best texture, but frozen works too
- Don’t overmix the batter (keeps loaf soft)
- Store in fridge due to cream cheese swirl
