Blueberry Cream Cheese Loaf Recipe

Table of Contents

• Introduction
• Ingredients
• Instructions
• Tips for the Best Loaf
• Storage

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.