Blueberry Cream Cheese Loaf
🧁 Ingredients
For the Cream Cheese Filling
8 oz (225 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 large egg
½ tsp vanilla extract
For the Blueberry Loaf Batter
1½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120 ml) milk (room temperature)
1½ cups (190 g) fresh blueberries (or frozen, unthawed)
1 tbsp flour (to toss blueberries)
Optional Glaze
½ cup powdered sugar
1–2 tbsp milk or lemon juice
👩🍳 Instructions
1️⃣ Prepare
Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper.
2️⃣ Make the Cream Cheese Layer
Beat softened cream cheese and sugar until smooth.
Add egg and vanilla; mix until creamy.
Set aside.
3️⃣ Prepare the Batter
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well after each.
Stir in vanilla.
Alternate adding dry ingredients and milk (start and end with dry ingredients).
Toss blueberries with 1 tbsp flour, then gently fold into batter.
4️⃣ Assemble
Spread half the batter into prepared pan.
Spoon cream cheese mixture evenly over batter.
Add remaining batter on top.
Gently swirl with a knife (optional).
5️⃣ Bake
Bake for 55–70 minutes, or until a toothpick inserted into the cake portion comes out clean (avoid cream cheese section).
If browning too quickly, loosely tent with foil after 40 minutes.
Cool in pan 15 minutes, then transfer to wire rack.
6️⃣ Optional Glaze
Whisk powdered sugar with milk or lemon juice until smooth.
Drizzle over completely cooled loaf.
❓ Q & A
Q: Can I use frozen blueberries?
Yes! Do not thaw them. Toss in flour and fold in gently to prevent bleeding.
Q: Why did my blueberries sink?
Coating them in flour helps suspend them in the batter. Also ensure your batter isn’t too thin.
Q: Can I make this ahead?
Yes. Store tightly wrapped at room temperature for 1 day or refrigerate up to 4 days.
Q: Can this be frozen?
Yes. Wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in fridge.
Q: How do I know it’s fully baked?
Insert a toothpick into the cake portion (not cream cheese). It should come out clean or with a few moist crumbs.
Q: Can I make this into muffins?
Yes! Fill lined muffin tins ⅔ full and bake at 350°F for 18–25 minutes.
