Blueberry Cream Cheese Loaf: A Delicious Slice of Heaven

 This moist, tender loaf swirls with a rich cream cheese filling and bursts of juicy blueberries. It’s perfect for brunch, dessert, or a sweet afternoon treat.

Yield: One 9x5-inch loaf
Prep time: 20 minutes
Bake time: 60–70 minutes
Cooling time: 1 hour

Ingredients

For the loaf:

• 1½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (115g / 1 stick) unsalted butter, softened

• 8 oz (225g) cream cheese, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup (120g) sour cream or full-fat plain yogurt

• 1½ cups fresh blueberries (or frozen, unthawed)

For the cream cheese filling:

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Prep oven and pan
   Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper.

2. Mix dry ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and cream cheese
   In a large bowl, beat the softened butter and cream cheese together on medium speed until light and fluffy, about 3 minutes.

4. Add wet ingredients
   Gradually add the sugar and beat until smooth. Add eggs one at a time, beating well after each. Mix in vanilla.

5. Combine batter
   Add the dry ingredients in two additions, alternating with the sour cream, mixing just until combined. Gently fold in blueberries with a spatula—avoid overmixing.

6. Make the cream cheese swirl
   In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth.

7. Layer and swirl
   Spread half of the blueberry batter into the prepared pan. Spoon cream cheese filling over the batter and spread gently. Top with remaining batter. Use a knife to gently swirl the layers together, if desired.

8. Bake
   Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil for the last 15 minutes of baking.

9. Cool and serve
   Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Frozen blueberries: Toss in 1 tablespoon of flour before folding in to prevent sinking.

• Lemon zest: Add 1 teaspoon lemon zest to the batter for a bright twist.

• Storage: Keep covered in the refrigerator for up to 5 days. Bring to room temperature before serving.

• For muffins: Divide batter among lined muffin cups and reduce baking time to 20–25 minutes.

Enjoy this creamy, berry-filled loaf with coffee, tea, or a cold glass of milk.