Name: Blueberry Cream Cheese Loaf Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter (softened); ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream or plain yogurt; 1 cup fresh or frozen blueberries; 8 oz cream cheese (softened); ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons coarse sugar or streusel topping

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Intro

If there’s one thing that makes a kitchen feel like home, it’s the smell of a freshly baked loaf, especially when it’s filled with tender cake, creamy swirls, and juicy blueberries. The Blueberry Cream Cheese Loaf is one of my absolute favorites—it’s cozy, elegant, and surprisingly simple to make.

I still remember the first time I made this loaf. The cream cheese filling created this luscious swirl in the center, and the blueberries burst with sweet flavor in every bite. It’s the kind of loaf that makes you stop and savor each slice, whether it’s for breakfast, brunch, or a late afternoon treat with coffee or tea.

As a female chef who loves baking, I promise you: this recipe is straightforward, fun, and incredibly rewarding.

What is a Blueberry Cream Cheese Loaf?

A Blueberry Cream Cheese Loaf is a quick bread that combines soft, buttery cake with a rich cream cheese filling and pockets of blueberries. Unlike muffins or cupcakes, this loaf is baked in a single pan and served in slices, making it perfect for family gatherings, brunches, or gifts.

The magic is in the swirl—the creamy filling melts into the cake as it bakes, and the blueberries add fresh sweetness. Every bite is a perfect balance of tender, sweet, and slightly tangy.

Equipment List

9×5 inch loaf pan
Mixing bowls (large and medium)
Electric mixer or hand whisk
Rubber spatula
Measuring cups and spoons
Wooden spoon
Cooling rack
Knife for slicing

Ingredients

For the Batter

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain yogurt
1 cup fresh or frozen blueberries

For the Cream Cheese Swirl

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Optional Topping

2 tablespoons coarse sugar or streusel topping

Instructions (Step by Step)

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.

Step 2: Make the Cream Cheese Filling

In a medium bowl, beat together cream cheese, sugar, egg, and vanilla until smooth. Set aside.

Step 3: Make the Batter

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

In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Mix in sour cream. Gradually fold in dry ingredients until just combined. Gently fold in blueberries.

Step 4: Assemble the Loaf

Spoon half of the batter into the loaf pan. Spread cream cheese filling evenly over the batter. Top with remaining batter and swirl gently with a knife. Sprinkle optional topping if desired.

Step 5: Bake

Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if top browns too quickly.

Step 6: Cool and Serve

Let loaf cool 10–15 minutes in pan, then transfer to wire rack. Slice and enjoy!

Flavor Profile

This loaf is buttery, tender, and perfectly moist. The cream cheese adds a subtle tang, and blueberries give bursts of fresh sweetness. The optional topping provides a slight crunch that contrasts beautifully with the soft cake.

Tips for Perfect Loaf

Toss frozen blueberries in flour before folding to prevent sinking.
Don’t overmix the batter.
Use softened cream cheese for smooth filling.
Let loaf cool completely before slicing.

Variations

Lemon Blueberry: Add lemon zest to batter and cream cheese.
Chocolate Swirl: Mix cocoa into part of the batter and swirl with cream cheese.
Nutty Crunch: Add ½ cup chopped pecans or walnuts.
Mini Loaves: Divide batter into mini loaf pans for gifting.

Make-Ahead and Storage

Store cooled loaf in an airtight container at room temperature for up to 3 days. Freeze wrapped tightly for up to 2 months. Thaw overnight before serving.

Frequently Asked Questions

Can I use frozen blueberries? Yes, toss them in flour first.
Can I make it gluten-free? Substitute a 1:1 gluten-free flour blend.
Can I use mascarpone instead of cream cheese? Yes, it will be slightly richer.