Blueberry Cream Cheese Loaf Recipe
Table of Contents
Introduction
This Blueberry Cream Cheese Loaf is soft, moist, and packed with juicy blueberries and a creamy cheesecake swirl. It’s the perfect combination of sweet and tangy flavors with a tender crumb and beautiful ribbon of cream cheese running through the center. Whether you serve it for breakfast, brunch, or dessert, this easy loaf recipe feels like something straight from a bakery.
Ingredients
For the Loaf Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream (or plain yogurt)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
For the Cream Cheese Filling
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Step 2: Prepare the Cream Cheese Filling
In a bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Step 5: Add Wet Ingredients
Mix in sour cream, milk, and vanilla extract until smooth.
Step 6: Combine
Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
Step 7: Add Blueberries
Toss blueberries with 1 tablespoon flour and gently fold into the batter.
Step 8: Layer the Batter
Pour half of the batter into the loaf pan. Spread the cream cheese mixture evenly on top. Add remaining batter and gently smooth the top.
Step 9: Bake
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. A few moist crumbs are okay.
Step 10: Cool
Let cool in the pan for 10–15 minutes before transferring to a wire rack. Allow to cool completely before slicing.
Tips for the Best Loaf
- Do not overmix the batter to keep the loaf soft and tender.
- If using frozen blueberries, add them straight from the freezer.
- Cover loosely with foil if the top browns too quickly.
- Add lemon zest for extra brightness.
Storage
Store in an airtight container in the refrigerator for up to 5 days. You can freeze slices individually for up to 2 months.