Blueberry Cream Cheese Loaf
A soft, buttery loaf packed with juicy blueberries and a creamy cheesecake-style layer in the middle. Perfect with coffee or as a dessert!
Ingredients
For the loaf batter
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tsp vanilla extract
½ cup milk
1 cup fresh or frozen blueberries
1 tbsp flour (for coating blueberries)
For the cream cheese layer
8 oz (225 g) cream cheese, softened
¼ cup sugar
1 egg yolk
½ tsp vanilla extract
Optional glaze
½ cup powdered sugar
1–2 tbsp milk or lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a bowl, whisk together:
flour
baking powder
salt
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients and milk until just combined.
Toss blueberries with 1 tbsp flour and gently fold them into the batter.
In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Spread half the loaf batter into the pan.
Spoon the cream cheese mixture evenly over it.
Add remaining batter on top and gently smooth.
Bake for 50–60 minutes, or until a toothpick inserted comes out mostly clean.
Cool completely before slicing.
If desired, drizzle with glaze before serving.
Tips
Frozen blueberries work great — don’t thaw them first.
For extra flavor, add lemon zest to the batter.
Store covered in the fridge for up to 4 days.
