🫐🧀 Blueberry Cream Cheese Loaf
A soft, moist loaf with bursts of juicy blueberries and a rich, slightly tangy cream cheese swirl. Perfect for breakfast, brunch, or dessert.
🧾 Ingredients
For the Loaf:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan.
2️⃣ Make Cream Cheese Mixture
Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
3️⃣ Make the Batter
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time. Mix in vanilla.
- Stir in sour cream.
- Gradually add dry ingredients (don’t overmix).
- Toss blueberries lightly in 1 tbsp flour and gently fold into batter.
4️⃣ Assemble
- Pour half the batter into the loaf pan.
- Spread cream cheese mixture evenly.
- Top with remaining batter.
- Swirl gently with a knife if desired.
5️⃣ Bake
Bake for 50–60 minutes, or until a toothpick inserted comes out clean (a few moist crumbs are fine).
Cool in pan 15 minutes, then transfer to a wire rack.
🍋 Optional Lemon Glaze (Highly Recommended!)
Mix:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice
Drizzle over cooled loaf.
💡 Tips
- Don’t overmix once flour is added — keeps loaf tender.
- If browning too fast, tent loosely with foil.
- Store refrigerated up to 4 days (because of cream cheese).
If you’d like, I can also give you:
- A bakery-style tall domed version
- A low-sugar version
- Or a blueberry lemon crumb loaf variation 🫐
