Here’s a soft, moist Blueberry Cream Cheese Loaf with a rich cheesecake ribbon through the center — perfect for breakfast or dessert.
🫐 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
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the cream cheese layer:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla
🔥 Instructions
- Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan. - Mix dry ingredients:
Whisk flour, baking powder, baking soda, and salt. - Cream butter & sugar:
Beat until light and fluffy. Add eggs one at a time, then vanilla. - Add sour cream, then gradually mix in dry ingredients.
- Fold in blueberries gently.
- Prepare cream cheese filling:
Beat cream cheese, sugar, egg, and vanilla until smooth. - Layer the batter:
- Spread half the loaf batter into the pan.
- Add cream cheese mixture evenly.
- Top with remaining batter.
- Optional: swirl lightly with a knife.
- Bake 50–65 minutes, until a toothpick inserted in the cake portion comes out clean.
- Cool completely before slicing (this helps the cream layer set).
💡 Tips
- If using frozen blueberries, do not thaw.
- Add lemon zest for brightness.
- Dust with powdered sugar or drizzle with a simple glaze (powdered sugar + milk + vanilla).
If you’d like, I can also give you:
- A lighter/low-sugar version
- A no-sour-cream version
- Or a bakery-style tall loaf version
Just tell me what you prefer!
