Blueberry Cream Cheese Loaf

This Blueberry Cream Cheese Loaf is a moist, tender quick bread swirled with a rich cream cheese filling and bursting with fresh blueberries. It’s the perfect sweet treat for breakfast, brunch, or an afternoon snack.

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📝 Recipe

Prep Time: 20 minutes
Bake Time: 55–65 minutes
Cool Time: 1 hour
Yields: 1 loaf (about 10 slices)

Ingredients

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 large egg yolk

• ½ teaspoon vanilla extract

For the Blueberry Loaf:

• 1½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• ½ cup (120ml) sour cream or plain Greek yogurt

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional, but recommended)

• 1½ cups (220g) fresh or frozen blueberries

• 1 tablespoon flour (for tossing blueberries)

Optional Topping:

• 2 tablespoons coarse sugar or sliced almonds for sprinkling

Instructions

1. Preheat & Prep

   • Preheat oven to 350°F (175°C).

   • Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.

2. Make Cream Cheese Filling

   • In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

3. Make the Batter

   • In a bowl, whisk together flour, baking powder, baking soda, and salt.

   • In a separate large bowl, beat butter and sugar until light and fluffy (2–3 minutes).

   • Add eggs one at a time, beating well after each.

   • Mix in sour cream (or yogurt), vanilla, and lemon zest.

   • Gradually add the flour mixture, mixing just until combined.

   • In a small bowl, toss blueberries with 1 tablespoon flour (this prevents sinking).

   • Gently fold blueberries into the batter.

4. Layer in the Pan

   • Spread half of the blueberry batter into the prepared loaf pan.

   • Spoon all of the cream cheese filling evenly over the batter.

   • Carefully spread the remaining batter over the cream cheese layer.

   • If desired, use a knife to gently swirl the layers once or twice (don’t overmix).

   • Sprinkle coarse sugar or almonds on top.

5. Bake

   • Bake for 55–65 minutes, until a toothpick inserted into the cake part (avoiding cream cheese swirl) comes out clean.

   • If the top browns too quickly, tent loosely with foil after 40 minutes.

6. Cool & Serve

   • Let cool in the pan for 20 minutes, then lift out using parchment paper.

   • Cool completely on a wire rack before slicing (this helps the cream cheese set).

   • Store leftovers covered in the refrigerator for up to 5 days.

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🧁 Tips for Success

• Use room temperature ingredients for smoother mixing.

• If using frozen blueberries, do not thaw—toss in flour straight from the freezer to prevent bleeding.

• Don’t over-swirl—just one or two passes with a knife to keep distinct layers.

• For a lemon glaze, mix ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled loaf.

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🍽 Serving Suggestions

• Perfect with morning coffee or tea

• Serve slightly warmed with a dollop of whipped cream

• Makes a lovely addition to brunch or dessert buffets

Enjoy your moist, creamy, berry-filled loaf! 🥰