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Here’s a Blueberry Cream Cheese Loaf that’s moist, bakery-vibes, and dangerously snackable.
Blueberry Cream Cheese Loaf
Prep: 15 min | Bake: ~60 min
Pan: 9×5 loaf
Ingredients
Cream Cheese Swirl
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla
Loaf Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- ½ cup butter, melted & cooled
- 2 eggs
- ½ cup milk (or yogurt for extra moisture)
- 1 tsp vanilla
- 1½ cups blueberries (fresh or frozen)
- 1 tbsp flour (to toss blueberries)
Instructions
- Oven on: 350°F / 175°C. Grease & line loaf pan.
- Cream cheese layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Dry mix: Whisk flour, baking powder, and salt.
- Wet mix: Whisk sugar, butter, eggs, milk, and vanilla.
- Combine: Gently fold dry into wet.
- Blueberries: Toss berries with 1 tbsp flour, fold into batter.
- Layer it:
- Pour half the batter into pan
- Add cream cheese mixture
- Top with remaining batter
- Swirl gently with a knife
- Bake: 55–65 min until a toothpick comes out mostly clean (a little cream cheese smear is fine).
- Cool: Let rest 15–20 min before slicing (worth the wait).
Optional Glow-Ups ✨
- Lemon vibe: Add 1 tbsp lemon zest to batter
- Crunch top: Sprinkle coarse sugar before baking
- Glaze: Powdered sugar + lemon juice drizzle after cooling
Want it extra dense like Starbucks, healthier, or muffin version?
