Blueberry Cream Cheese Loaf
Soft, tangy, and bursting with juicy blueberries
Description
This Blueberry Cream Cheese Loaf is the kind of bake that feels special but effortless. It’s soft and tender with a moist, pillowy crumb, lightly sweetened so it works just as beautifully for breakfast as it does for dessert. A creamy ribbon of lightly sweetened cream cheese runs through the center, adding a gentle tang and rich silkiness, while blueberries melt into jammy pockets of flavor as the loaf bakes.
The outside turns lightly golden with a classic bakery-style crack on top, while the inside stays plush and sliceable. It’s a wonderful loaf for brunch tables, afternoon tea, or wrapping up as a homemade gift. Best of all, it freezes well, so you can always have a slice ready when a craving hits.
Servings
1 loaf (9×5-inch pan)
Yields 8–10 slices
Ingredients
Loaf Batter
- 1½ cups (190 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) milk or buttermilk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Cream Cheese Swirl
- 4 oz (115 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat & prepare
Preheat the oven to 175°C / 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal. - Make the cream cheese swirl
In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside. - Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. - Cream butter & sugar
In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes. - Add eggs & vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Combine batter
Add the dry ingredients and milk alternately, starting and ending with the dry mixture. Mix just until combined—do not overmix. - Fold in blueberries
Toss blueberries with 1 tablespoon flour, then gently fold them into the batter. - Assemble the loaf
Spread half of the batter into the prepared pan. Spoon dollops of the cream cheese mixture over the batter. Top with remaining batter and gently swirl with a knife. - Bake
Bake for 55–65 minutes, until the top is golden and a toothpick inserted comes out mostly clean. - Cool
Let rest in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes & Tips
- Frozen blueberries: Use straight from the freezer—do not thaw
- Prevent sinking: Always coat blueberries in flour
- Extra indulgent: Double the cream cheese swirl
- Even browning: Tent loosely with foil if the top browns too quickly
Storage
- Room temperature: 1 day
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months (wrap tightly)