Here’s a Blueberry Cream Cheese Loaf that’s soft, moist, and bakery-style—great for breakfast or dessert 🫐
Blueberry Cream Cheese Loaf
Ingredients
Cream Cheese Filling
- 6 oz (170 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 egg
- ½ tsp vanilla extract
Loaf Batter
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk or yogurt
- 1½ cups blueberries (fresh or frozen)
- 1 tsp flour (for tossing blueberries)
Instructions
- Prep
- Preheat oven to 350°F (175°C)
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Cream Cheese Layer
- Beat cream cheese and sugar until smooth.
- Mix in egg and vanilla. Set aside.
- Loaf Batter
- Whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light.
- Beat in eggs one at a time, then vanilla.
- Mix in milk/yogurt.
- Fold in dry ingredients just until combined.
- Blueberries
- Toss blueberries with 1 tsp flour.
- Gently fold into the batter.
- Assemble
- Pour ½ of the batter into the pan.
- Spread cream cheese mixture evenly over it.
- Top with remaining batter.
- Bake
- Bake 55–65 minutes, tenting with foil if the top browns too fast.
- A toothpick should come out mostly clean (cream cheese may be slightly soft).
- Cool
- Cool in pan 15 minutes, then transfer to a rack to cool completely.
Tips & Variations
- Frozen blueberries: Use straight from the freezer—don’t thaw.
- Lemon twist: Add 1 tsp lemon zest to the batter.
- Extra crunch: Sprinkle coarse sugar on top before baking.
- Storage: Refrigerate up to 4 days; tastes great chilled or lightly warmed.
If you want, I can also give you a one-bowl version, gluten-free swap, or a muffin version.
