Blueberry Cream Cheese Loaf:

Here’s a Blueberry Cream Cheese Loaf — moist, tender, and swirled with creamy cheesecake filling 🍇🧀🍞

🫐 Blueberry Cream Cheese Loaf

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
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 cup fresh or frozen blueberries

For the cream cheese swirl

• 4 oz cream cheese, softened
• 2 tbsp sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).
   • Grease and flour a 9×5-inch loaf pan.
2. Make cream cheese filling
   • Beat cream cheese, sugar, and vanilla until smooth. Set aside.
3. Mix dry ingredients
   • Whisk flour, baking powder, baking soda, and salt in a bowl.
4. Mix wet ingredients
   • Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and sour cream.
5. Combine
   • Gently fold dry ingredients into wet mixture until just combined.
   • Fold in blueberries carefully to prevent streaking the batter.
6. Assemble loaf
   • Pour half the batter into the loaf pan.
   • Dollop cream cheese mixture on top.
   • Top with remaining batter and swirl lightly with a knife.
7. Bake
   • Bake 50–60 minutes, or until a toothpick inserted comes out clean (avoid cream cheese swirl).
   • If top browns too quickly, cover loosely with foil.
8. Cool & serve
   • Cool 15 minutes in pan, then remove to a wire rack.
   • Slice and enjoy!

Tips

• Toss blueberries in a little flour before folding to prevent sinking.
• Can use frozen blueberries; do not thaw to avoid excess moisture.
• Optional: drizzle with a simple powdered sugar glaze for extra sweetness.

If you want, I can also give a mini loaf version, muffin version, or keto-friendly blueberry cream cheese loaf.