🫐 Blueberry Cream Cheese Loaf
Soft, moist, and bakery-style with a creamy swirl
🧾 Ingredients (1 loaf)
Blueberry Batter
-
1½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
¾ cup sugar
-
2 large eggs (room temperature)
-
½ cup vegetable oil or melted butter
-
½ cup plain yogurt or sour cream
-
1 tsp vanilla extract
-
Zest of 1 lemon (optional, but amazing)
-
1 cup blueberries (fresh or frozen)
-
1 tbsp flour (for tossing blueberries)
Cream Cheese Layer
-
170 g (6 oz) cream cheese, softened
-
¼ cup sugar
-
1 egg
-
½ tsp vanilla extract
👩🍳 Instructions
-
Prep oven & pan
Preheat oven to 175°C (350°F). Grease and line a loaf pan with parchment. -
Cream cheese layer
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside. -
Dry ingredients
Whisk flour, baking powder, baking soda, and salt. -
Wet ingredients
In another bowl, whisk sugar, eggs, oil, yogurt, vanilla, and lemon zest. -
Combine
Gently fold dry ingredients into wet ingredients until just combined. -
Add blueberries
Toss blueberries with 1 tbsp flour, then fold into batter. -
Layer the loaf
Pour half the batter into pan → add cream cheese layer → top with remaining batter. Swirl gently with a knife. -
Bake
Bake 55–65 minutes, until a toothpick inserted in the center comes out mostly clean. -
Cool
Cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.
❓ Q & A
Q: Can I use frozen blueberries?
A: Yes—use straight from the freezer and don’t thaw.
Q: Why toss blueberries in flour?
A: It helps prevent them from sinking to the bottom.
Q: Can I reduce sugar?
A: You can reduce by up to ¼ cup, but texture may be slightly less moist.
Q: How do I store it?
A: Store covered in the fridge up to 5 days. Bring to room temperature before serving.
Q: Can I freeze this loaf?
A: Yes! Wrap tightly and freeze up to 2 months.
Q: Can I make it gluten-free?
A: Use a 1:1 gluten-free flour blend designed for baking.