Here’s a moist, flavorful Blueberry Cream Cheese Loaf — perfect for breakfast, brunch, or a sweet snack 🫐🍰
🫐 Blueberry Cream Cheese Loaf
🧾 Ingredients
For the Batter
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain Greek yogurt
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1 cup fresh or frozen blueberries (if frozen, toss in 1 tsp flour to prevent sinking)
For the Cream Cheese Swirl
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4 oz cream cheese, softened
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2 Tbsp sugar
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½ tsp vanilla extract
🔪 Instructions
1️⃣ Preheat Oven & Prep Pan
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan.
2️⃣ Make Cream Cheese Mixture
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Beat cream cheese, sugar, and vanilla until smooth. Set aside.
3️⃣ Make Batter
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Whisk flour, baking powder, baking soda, and salt.
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In a separate bowl, cream butter and sugar until fluffy.
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Beat in eggs one at a time, then vanilla.
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Mix in sour cream.
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Fold in dry ingredients until just combined.
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Gently fold in blueberries.
4️⃣ Assemble the Loaf
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Pour half the batter into the loaf pan.
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Spoon cream cheese mixture evenly over the batter.
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Top with remaining batter and gently swirl with a knife for a marbled effect.
5️⃣ Bake
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Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the pan 10 minutes, then transfer to a wire rack.
🟢 Tips
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Frozen blueberries: don’t thaw; toss in flour to prevent sinking
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Extra flavor: add ½ tsp lemon zest to the batter
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Topping: sprinkle with coarse sugar or crumble topping before baking
🔁 Variations
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Mini loaves: bake in 6 mini pans for 30 minutes
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Swirl flavor: use raspberry or cherry preserves instead of cream cheese
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Glaze: drizzle powdered sugar glaze over cooled loaf
If you want, I can also make a super creamy version with a thick cream cheese center that almost tastes like a dessert cheesecake loaf.