Blueberry Cream Cheese Loaf

Here’s a simple and delicious recipe for a Blueberry Cream Cheese Loaf. It’s soft, moist, and full of flavor!

Ingredients:

For the loaf:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup sour cream or plain yogurt
• 1 ½ cups fresh or frozen blueberries (if using frozen, don’t thaw them)

For the cream cheese swirl:

• 4 oz cream cheese, softened
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

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Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and cream cheese: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy (about 2-3 minutes). Add the sugar and beat until light and fluffy (another 3 minutes).
4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add dry ingredients and sour cream: Gradually add the dry ingredients to the wet ingredients, alternating with sour cream or yogurt. Start and end with the dry ingredients. Mix until just combined (don’t overmix).
6. Prepare the cream cheese swirl: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla. Mix until smooth.
7. Assemble the loaf:
   • Pour half of the batter into the prepared loaf pan and spread it out evenly.
   • Drop spoonfuls of the cream cheese mixture over the batter.
   • Add the remaining batter on top and gently swirl it using a knife or toothpick to create a marbled effect.
   • Gently fold the blueberries into the batter (careful not to break them).
8. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check at around 50 minutes to see if the top is browning too quickly; if it is, you can loosely cover the loaf with aluminum foil.
9. Cool and serve: Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Optional:

• Glaze: Drizzle with a simple glaze made of powdered sugar and milk, or top with a few extra fresh blueberries for extra color and flavor!

Enjoy your Blueberry Cream Cheese Loaf! It’s perfect with a cup of coffee or tea.