Oh yes — a Blueberry Cream Cheese Loaf is a soft, tender, slightly sweet loaf with a creamy swirl in every bite 🍞🫐🧀. Perfect for breakfast, brunch, or dessert. Here’s a full recipe:
🫐 Blueberry Cream Cheese Loaf
Ingredients (1 loaf)
For the Cream Cheese Swirl
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Blueberry Loaf
- 1¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat oven & prepare pan
- Preheat oven to 350°F / 175°C.
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Make cream cheese filling
- Beat cream cheese, sugar, vanilla, and egg until smooth and creamy. Set aside.
- Make blueberry batter
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Mix in dry ingredients alternately with milk until just combined.
- Gently fold in blueberries.
- Assemble the loaf
- Pour half of the blueberry batter into the pan.
- Spread cream cheese mixture over the batter.
- Pour remaining batter on top and gently swirl with a knife for a marbled effect.
- Bake
- Bake 50–60 minutes, until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, cover loosely with foil for the last 15 minutes.
- Cool & serve
- Let the loaf cool 10–15 minutes in the pan, then transfer to a wire rack.
- Slice and enjoy warm or at room temperature.
⭐ Tips
- Prevent blueberries from sinking: Toss blueberries in 1–2 tbsp flour before folding into batter.
- Make it extra flavorful: Add ½ tsp lemon zest to the batter or cream cheese swirl.
- Storage: Keep covered at room temperature for 2 days or in the fridge for up to 5 days.
I can also give a mini loaf / muffin version that’s ready in 25–30 minutes, perfect for single servings or gifts.
Do you want me to provide that version?