Recipe card

Easy Blueberry Cream Cheese Loaf

Moist, sweet, and swirled with tangy cream cheese.

🍽️ Prep: 20 mins 👩‍🍳 Cook: 70 mins ⏱️ Total: 1 hr 30 mins 🍞 Yields: 1 loaf (10 slices)

Cream Cheese Filling

• 8 oz (225g) full-fat cream cheese, softened
• 1/3 cup (65g) granulated sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

Blueberry Loaf

• 2 cups (250g) all-purpose flour, plus 1 tbsp for berries
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) sour cream or Greek yogurt
• 1/4 cup (60ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 1/2 cups (215g) fresh or frozen blueberries

1. Prep: Preheat oven to 350°F (175°C). Grease & line a 9x5" loaf pan.
2. Make Filling: Beat cream cheese until smooth. Add sugar, egg & vanilla; beat until combined. Set aside.
3. Dry Mix: Whisk flour, baking powder, baking soda & salt in a bowl.
4. Wet Mix: Cream butter & sugar until fluffy. Beat in eggs one at a time, then sour cream, oil & vanilla.
5. Combine: On low, mix dry ingredients into wet until just combined.
6. Berries: Toss blueberries with 1 tbsp flour. Fold gently into batter.
7. Layer: Spread half the batter in pan. Top with all cream cheese filling. Add remaining batter.
8. Swirl: Use a knife to gently swirl layers.
9. Bake: 60-75 mins, until toothpick inserted in cake part comes out clean.
10. Cool: Cool in pan 30 mins, then remove and cool completely on rack before slicing.

Notes

Storage: Store cooled loaf airtight at room temp for 2 days, or refrigerate for 5 days. Freezes well for up to 3 months.

Nutrition per slice (approx.): 320 calories | 18g fat | 35g carbs | 4g protein

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