The Blueberry Cream Cheese Loaf is the kind of baked treat that feels special without being complicated. Bursting with juicy blueberries and layered with a rich, velvety cream cheese swirl, this loaf is incredibly moist, tender, and just sweet enough. Every slice delivers a perfect balance of fresh fruit and creamy richness, making it ideal for breakfast, brunch, or a comforting afternoon treat.
What makes this loaf truly irresistible is the contrast in textures: a soft, buttery crumb, pockets of warm blueberries, and that luscious cream cheese layer that melts into the cake as it bakes. It looks bakery-worthy but is easy enough to make at home.
Why You’ll Love This Loaf
- Moist, tender crumb that stays fresh for days
- Creamy cream cheese swirl in every slice
- Bursting with blueberries
- Perfect for breakfast, brunch, or dessert
- Freezer-friendly and great for sharing
Ingredients
For the Loaf Batter
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup milk or yogurt
- 1 tsp vanilla extract
- 1½ cups fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
For the Cream Cheese Layer
- 170 g (6 oz) cream cheese, softened
- ¼ cup sugar
- 1 large egg
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 175°C (350°F).
Grease and line a loaf pan with parchment paper.
2. Make the Cream Cheese Layer
In a bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla and mix until creamy. Set aside.
3. Make the Batter
In another bowl, whisk flour, baking powder, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in milk and vanilla.
Gradually fold in the dry ingredients just until combined. Toss blueberries with 1 tbsp flour and gently fold them into the batter.
4. Assemble
Pour half of the batter into the pan. Spread the cream cheese mixture evenly over it. Top with the remaining batter and gently swirl with a knife if desired.
5. Bake
Bake for 50–60 minutes, covering loosely with foil if the top browns too quickly. A toothpick inserted into the cake (not the cream cheese layer) should come out mostly clean.
6. Cool & Slice
Let the loaf cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Tips for Best Results
- Use room-temperature ingredients for a smooth batter
- Coat blueberries in flour to prevent sinking
- Let the loaf cool fully for clean slices
- For extra flavor, add lemon zest to the batter
Serving & Storage
- Delicious plain or lightly toasted
- Serve with coffee or tea
- Store in the fridge up to 5 days
- Freeze slices for up to 2 months
Final Thought
This Blueberry Cream Cheese Loaf is soft, creamy, fruity, and comforting all at once. It’s the kind of recipe that feels homemade and indulgent, yet simple enough to bake any day of the week.