Blueberry Cream Cheese Loaf
This blueberry cream cheese loaf is tender, rich, and beautifully marbled with a creamy cheesecake-style filling. Juicy blueberries burst in every bite, while the cream cheese layer keeps the loaf moist and indulgent. It’s easy to make and looks impressive enough for guests, yet comforting enough for everyday baking.
Ingredients
For the cream cheese filling
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170 g (6 oz) cream cheese, softened
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
For the blueberry loaf
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1½ cups all-purpose flour
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¾ cup granulated sugar
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½ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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2 large eggs, room temperature
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½ cup sour cream or plain yogurt
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1 teaspoon vanilla extract
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1 cup fresh or frozen blueberries
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1 tablespoon flour (for coating blueberries)
Instructions
1. Prepare the pan and oven
Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2. Make the cream cheese filling
In a bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined. Set aside.
3. Prepare the loaf batter
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each. Mix in sour cream (or yogurt) and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
4. Add blueberries
Toss the blueberries with 1 tablespoon flour. Gently fold them into the batter to prevent sinking.
5. Assemble the loaf
Pour half of the blueberry batter into the prepared pan and spread evenly. Spoon the cream cheese filling over the batter, smoothing gently. Top with the remaining blueberry batter, spreading carefully to cover the cream cheese layer.
For a marbled effect, run a knife gently through the batter once or twice.
6. Bake
Bake for 55–65 minutes, or until a toothpick inserted into the loaf (avoiding the cream cheese layer) comes out mostly clean. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
7. Cool and serve
Allow the loaf to cool in the pan for 15 minutes, then lift out and cool completely on a wire rack before slicing.
Serving Suggestions
Serve plain, dusted with powdered sugar, or with a light lemon glaze. It pairs beautifully with coffee or tea and makes a lovely brunch centerpiece.
Tips and Variations
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Add lemon zest to the batter for a bright citrus note.
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Use raspberries or blackberries instead of blueberries.
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For extra richness, swirl a tablespoon of blueberry jam into the cream cheese layer.
Storage
Store the loaf in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.