Blueberry Cream Cheese Loaf Recipe
This Blueberry Cream Cheese Loaf combines soft cake, creamy filling, and juicy blueberries for a simple, cozy dessert.
Equipment
- 9x5-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 1: Prepare the Oven and Pan
- Preheat oven to 350°F (175°C). Grease a 9x5 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!