blueberry cream cheese loaf

Blueberry Cream Cheese Loaf 🫐🧀🍞

A tender, moist loaf cake swirled with creamy cheesecake filling and bursting with juicy blueberries.

Ingredients

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 large egg yolk

• ½ teaspoon vanilla extract

For the Blueberry Loaf:

• 1 ½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• ½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice)

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional but recommended)

• 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)

For the Lemon Glaze (Optional):

• ½ cup (60g) powdered sugar

• 1–2 tablespoons lemon juice

• ½ teaspoon vanilla extract

Instructions

1. Prepare the Cream Cheese Filling:

   • Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

2. Make the Loaf Batter:

   • Whisk together flour, baking powder, baking soda, and salt.

   • In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.

   • Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.

   • Gently fold in the floured blueberries.

3. Assemble:

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

   • Spread about ⅔ of the blueberry batter into the pan.

   • Spoon cream cheese filling evenly over the batter.

   • Top with the remaining blueberry batter. Use a knife to gently swirl the layers.

4. Bake:

   • Bake for 55–65 minutes, until a toothpick inserted into the cake part comes out clean.

   • Cool in the pan for 15 minutes, then transfer to a wire rack.

5. Glaze (Optional):

   • Whisk powdered sugar, lemon juice, and vanilla until smooth. Drizzle over the cooled loaf.

Tips for Success

• Use frozen blueberries without thawing to prevent bleeding.

• Don’t overmix after adding blueberries.

• Let the loaf cool completely before slicing for clean layers.

Variations

• Lemon-Blueberry: Add 1 tbsp lemon juice to the batter.

• Streusel Topping: Mix ¼ cup flour, 2 tbsp sugar, 1 tbsp cold butter, and a pinch of cinnamon; sprinkle before baking.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

Serving Ideas

• With morning coffee or tea ☕

• As dessert with a scoop of vanilla ice cream 🍦

• Toasted with a smear of butter 🧈

This loaf is a beautiful cross between a blueberry muffin, pound cake, and cheesecake — utterly irresistible!

Enjoy baking! Let me know if you’d like a mini loaf or muffin version 🧁