Ohhh yes 😍💙 A Blueberry Cream Cheese Loaf is like dessert for breakfast—moist, tangy, and packed with berries. Here’s a tried-and-true recipe:
🍰 Blueberry Cream Cheese Loaf
Ingredients
Cream Cheese Filling
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4 oz (115 g) cream cheese, softened
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2 tbsp sugar
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1 tsp vanilla extract
Batter
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1½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup (1 stick) 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 Greek yogurt
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1 cup fresh or frozen blueberries (toss frozen in a little flour to prevent sinking)
Optional topping
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1–2 tbsp sugar + pinch of cinnamon
Instructions
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Prep
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Preheat oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan.
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Make cream cheese filling
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Beat cream cheese, sugar, and vanilla until smooth. Set aside.
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Make the batter
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In a bowl, whisk flour, baking powder, baking soda, and salt.
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In another bowl, cream butter + sugar until fluffy.
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Beat in eggs, one at a time, then vanilla.
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Mix in sour cream/yogurt.
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Gradually fold in flour mixture until just combined.
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Assemble the loaf
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Spread half of the batter in the pan.
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Dollop and spread cream cheese mixture over the batter.
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Spoon remaining batter on top.
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Gently swirl with a knife to marble if desired.
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Sprinkle blueberries on top (or fold some into batter before layering).
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Optional: sprinkle sugar + cinnamon on top.
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Bake
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Bake 50–60 min, or until a toothpick comes out mostly clean (a few crumbs from cream cheese is fine).
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Cool 10 min in pan, then remove to wire rack.
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Tips & Tricks
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Frozen blueberries: toss in 1–2 tsp flour to prevent sinking.
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Extra moist: add 2 tbsp milk if batter feels too thick.
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Swirl effect: don’t overmix cream cheese into batter—marbling looks prettier.
This loaf is perfect for breakfast, brunch, or a sweet snack with coffee 😋☕
If you want, I can also give a keto or gluten-free version that still swirls beautifully with cream cheese and blueberries.