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Blueberry Cream Cheese Loaf
Cream Cheese Layer
Ingredient Amount
Cream cheese, softened 6 oz (170 g)
Granulated sugar ¼ cup (50 g)
Egg 1 large
Vanilla extract 1 tsp
Loaf Batter
Ingredient Amount
All-purpose flour 1½ cups (190 g)
Baking powder 1 tsp
Salt ¼ tsp
Unsalted butter, softened ½ cup (115 g)
Granulated sugar ¾ cup (150 g)
Eggs 2 large
Vanilla extract 1 tsp
Milk ½ cup (120 ml)
Blueberries (fresh or frozen) 1 cup (150 g)
Flour (to coat blueberries) 1 tbsp
Step-by-Step Instructions
Prepare Oven & Pan
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Cream Cheese Layer
Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Mix Dry Ingredients
Whisk together flour, baking powder, and salt in a separate bowl.
Cream Butter & Sugar
Beat butter and sugar until light and fluffy.
Add Eggs & Vanilla
Mix in eggs one at a time, then stir in vanilla, scraping the bowl as needed.
Combine Dry & Wet Ingredients
Add flour mixture in batches, alternating with milk. Mix gently to avoid a dense loaf.
Fold in Blueberries
Toss blueberries in flour, then fold them into the batter.
Assemble the Loaf
Pour half the batter into the pan. Spread the cream cheese layer on top, then add the remaining batter.
Swirl
Use a knife to gently swirl the layers together.
Bake
Bake 55–65 minutes, covering loosely if the top browns too quickly. A toothpick should come out mostly clean.
Cool & Serve
Cool in the pan for 15 minutes, then transfer to a wire rack. Slice once set.
Soft, buttery, tangy, and sweet—every slice of this Blueberry Cream Cheese Loaf is comfort baked into perfection.
