Ohhh, great choice đ A blueberry cream cheese loaf is that perfect middle ground between cake and breakfast. Moist, tangy, sweetâdangerously easy to eat.
đŤ Blueberry Cream Cheese Loaf
Ingredients
Cream cheese layer
- 8 oz (225 g) cream cheese, softened
- Âź cup sugar
- 1 egg
- 1 tsp vanilla extract
Blueberry loaf
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- ½ cup butter, melted (or oil)
- 2 eggs
- ½ cup milk (or yogurt)
- 1½ tsp vanilla
- 1 cup blueberries (fresh or frozen)
- 1 tbsp flour (to toss blueberries)
How to Make It
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Cream cheese layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Loaf batter:
- Whisk flour, baking powder, and salt.
- In another bowl, mix sugar, butter, eggs, milk, and vanilla.
- Combine wet + dry gently.
- Toss blueberries with 1 tbsp flour and fold into batter.
- Assemble:
- Pour half the batter into the pan
- Add cream cheese layer
- Top with remaining batter
- Bake 55â65 minutes, tent loosely with foil if browning too fast.
- Cool completely before slicing (worth the wait).
Optional glow-ups â¨
- Lemon zest in the batter
- Streusel topping
- Powdered sugar glaze
- Swap blueberries for raspberries or blackberries
Storage tip
Keeps 4â5 days refrigerated, and it freezes beautifully.
If you want, I can give you:
- A lighter yogurt version
- A keto / low-carb version
- Or a bakery-style ultra-moist trick
Just tell me đ