Blueberry Cream Cheese Loaf
A soft, buttery loaf packed with juicy blueberries and a rich cream cheese layer in the center. Perfect for breakfast, dessert, or sneaking slices straight from the pan while it’s still warm.
Ingredients
For the loaf
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tsp vanilla extract
½ cup sour cream or plain Greek yogurt
1 cup fresh or frozen blueberries
1 tbsp flour (for coating blueberries)
For the cream cheese filling
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 9×5-inch loaf pan.
Prepare blueberries
Toss blueberries with 1 tbsp flour to keep them from sinking.
Mix dry ingredients
In a bowl whisk together flour, baking powder, baking soda, and salt.
Make batter
In another bowl beat butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla.
Mix in sour cream.
Combine
Gradually add dry ingredients until just combined.
Fold in blueberries gently.
Make cream cheese filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Assemble loaf
Spread half the batter into the loaf pan.
Add cream cheese filling evenly.
Top with remaining batter.
Bake
Bake 50–60 minutes, or until a toothpick inserted comes out mostly clean.
If the top browns too quickly, loosely tent with foil.
Cool
Let cool in pan 15 minutes, then transfer to a wire rack.
Optional glaze
Mix powdered sugar with milk or lemon juice and drizzle over cooled loaf.
Tips
Frozen blueberries work great — don’t thaw them first.
Add lemon zest for a bakery-style flavor boost.
Store covered in the fridge for up to 5 days.
