Yesss 🍰💙—this one’s a cozy classic. Here’s a moist, bakery-style Blueberry Cream Cheese Loaf that’s easy and so good.
🫐 Blueberry Cream Cheese Loaf
Ingredients
Cream Cheese Swirl
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla
Loaf Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- ½ cup vegetable oil or melted butter
- 2 eggs
- ½ cup milk or yogurt
- 1 tsp vanilla
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Make the swirl: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Dry bowl: Whisk flour, baking powder, and salt.
- Wet bowl: Mix sugar, oil, eggs, milk, and vanilla.
- Combine wet + dry just until mixed.
- Gently fold blueberries with 1 tsp flour (prevents sinking).
- Pour half the batter into pan → add cream cheese layer → top with remaining batter.
- Swirl lightly with a knife.
- Bake 50–60 minutes, tent with foil if browning too fast.
- Cool completely before slicing (worth it!).
Pro Tips ✨
- Frozen blueberries? Don’t thaw.
- Want extra wow? Add lemon zest to the batter.
- Store in fridge up to 5 days (cream cheese keeps it moist).
If you want, I can share:
- 🍋 Lemon blueberry version
- 🍞 Healthier / less sugar option
- ❄️ Freezer-friendly instructions
- 🧁 Muffin version
Just say the word 😌