Ingredients
For the Loaf
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
- 1½ cups (225 g) fresh or frozen blueberries
- 1 tablespoon flour (for coating the blueberries)
For the Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Optional Glaze
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons milk or lemon juice
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 9 × 5-inch (23 × 13 cm) loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla.
- Add the dry ingredients alternately with the milk, mixing just until combined.
- Toss the blueberries with 1 tablespoon flour and gently fold them into the batter.
- In another bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth.
- Spread half the loaf batter into the prepared pan. Spoon the cream cheese mixture over it, then top with the remaining batter. Lightly swirl with a knife if desired.
- Bake for 55–65 minutes, or until a toothpick inserted into the cake portion comes out clean. If the top browns too quickly, loosely cover with foil during the last 15–20 minutes.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional Glaze
- Mix the powdered sugar with milk or lemon juice until smooth.
- Drizzle over the cooled loaf before slicing.
Tips
- Coat the blueberries with flour to help prevent them from sinking.
- If using frozen blueberries, add them straight from the freezer—do not thaw.
- Store the loaf in an airtight container in the refrigerator for up to 5 days.
- For the best flavor and texture, let the loaf come to room temperature before serving.