Blueberry Cream Cheese Loaf

Blueberry Cream Cheese Loaf

Description:
Blueberry cream cheese loaf is a soft, moist quick bread swirled with sweet cream cheese and bursting with juicy blueberries. Lightly sweet and tender, it’s perfect for breakfast, brunch, or an afternoon treat with coffee.

Ingredients

Loaf Batter

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup granulated sugar

• ¼ cup brown sugar

• ½ cup unsalted butter, melted and cooled

• 2 large eggs

• ½ cup milk or sour cream

• 1 teaspoon vanilla extract

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

Cream Cheese Swirl

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, mix granulated sugar, brown sugar, and melted butter until smooth.

4. Beat in eggs one at a time.

5. Stir in milk (or sour cream) and vanilla.

6. Gradually add dry ingredients to wet ingredients, mixing just until combined.

7. Gently fold in blueberries.

8. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.

9. Pour half the loaf batter into prepared pan.

10. Spoon cream cheese mixture evenly over batter.

11. Top with remaining loaf batter.

12. Bake 55–65 minutes, until a toothpick inserted in the center comes out mostly clean.

13. Cool in pan 15 minutes, then remove to a wire rack to cool completely before slicing.

Tips and Variations

• Toss blueberries with 1 tablespoon flour to prevent sinking.

• Add lemon zest for extra brightness.

• Store refrigerated for best freshness due to the cream cheese swirl.