Blueberry Cream Cheese Loaf

Moist, Swirled & Bursting with Berries

This stunning loaf is the love child of a tender blueberry muffin and a rich cream cheese pound cake. It features a buttery, berry-studded batter marbled with a sweet-tangy cream cheese ribbon, all baked into a gorgeous, sliceable loaf. Perfect for brunch, gifting, or an elegant afternoon treat.

---

🫐 The Ultimate Recipe

Prep Time: 20 mins | Bake Time: 60-75 mins | Cool Time: 2 hours | Yield: 1 standard loaf (9×5-inch)

Ingredients

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract

For the Blueberry Loaf Batter:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (1 stick / 113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup sour cream or plain Greek yogurt
• 1 ½ cups fresh blueberries (or frozen, unthawed), tossed in 1 tbsp flour

For the Lemon Glaze (Optional):

• ½ cup powdered sugar, sifted
• 1-2 tbsp fresh lemon juice or milk
• ½ tsp lemon zest

---

👨‍🍳 Step-by-Step Instructions

1. Prep:

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
• In a small bowl, toss blueberries with 1 tbsp flour (prevents sinking).

2. Make the Cream Cheese Filling:

• Beat softened cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

3. Make the Loaf Batter:

• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, cream butter and sugar until light and fluffy (3-4 mins).
• Beat in eggs, one at a time, then vanilla.
• Alternate adding the flour mixture and sour cream, beginning and ending with flour. Mix until just combined.
• Gently fold in floured blueberries.

4. Assemble & Swirl:

• Spread half of the blueberry batter into the prepared loaf pan.
• Spoon all of the cream cheese filling over the batter, spreading gently.
• Top with remaining blueberry batter.
• Use a knife or skewer to gently swirl the layers together in a figure-8 pattern—don’t overmix!

5. Bake:

• Bake for 60-75 minutes, until golden and a toothpick inserted into the cake part (avoiding cream cheese streaks) comes out clean. The cream cheese layer will stay moist.
• Tent with foil if the top browns too quickly.
• Let cool in pan for 20 minutes, then transfer to a wire rack to cool completely.

6. Glaze & Serve: