Blueberry Cream Cheese Loaf

This Blueberry Cream Cheese Loaf is incredibly moist, buttery, and bursting with juicy blueberries. A rich cream cheese layer runs through the center, making every slice soft, creamy, and perfect for breakfast, brunch, or dessert.

Ingredients

For the Loaf

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120 ml) milk
• 1½ cups (225 g) fresh or frozen blueberries
• 1 tbsp all-purpose flour (for coating the blueberries)

For the Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract

Optional Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla.
5. Add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
7. In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth.
8. Spread half of the loaf batter into the prepared pan. Spoon the cream cheese mixture evenly over the batter. Top with the remaining batter and smooth the surface.
9. Bake for 55–65 minutes, or until a toothpick inserted into the loaf (avoiding the cream cheese layer) comes out clean. If the top browns too quickly, loosely cover it with foil during the last 15 minutes.
10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. If desired, whisk together the powdered sugar, lemon juice, and lemon zest, then drizzle over the cooled loaf before slicing.

Tips

• Coat the blueberries in flour to help keep them from sinking.
• Use room-temperature butter, eggs, and cream cheese for the smoothest batter.
• Do not overmix the batter to keep the loaf tender.
• Allow the loaf to cool completely before slicing for clean layers.

Serving Suggestions

• Butter
• Fresh blueberries
• Whipped cream
• Vanilla ice cream
• Hot coffee
• Tea

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Prep Time: 20 minutes
Bake Time: 55–65 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: Approximately 330 calories per slice