blueberry cream cheese loaf

Here’s a delicious Blueberry Cream Cheese Loaf recipe — moist, tangy, and packed with blueberries. It’s like a mashup of coffee cake and cheesecake in bread form.

Ingredients

For the loaf:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 4 oz cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or plain Greek yogurt

• 1 ½ cups fresh or frozen blueberries (if frozen, toss in 1 tbsp flour)

For the cream cheese swirl (optional extra):

• 4 oz cream cheese, softened

• 2 tbsp sugar

• 1 egg yolk

For the crumb topping (optional):

• ¼ cup flour

• 2 tbsp cold butter, cubed

• 2 tbsp brown sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix dry ingredients — whisk flour, baking powder, baking soda, and salt in a bowl.

3. Cream butter, cream cheese, and sugar in a large bowl until light and fluffy. Add eggs one at a time, then vanilla.

4. Mix wet & dry — add half the dry ingredients to the wet, then sour cream, then the rest of the dry. Mix until just combined.

5. Fold in blueberries gently.

6. If making cream cheese swirl: Beat 4 oz cream cheese + 2 tbsp sugar + egg yolk until smooth. Spoon half the batter into the pan, dollop half the swirl mixture, repeat, then swirl with a knife.

7. If making crumb topping: Combine flour, brown sugar, and cold butter until crumbly; sprinkle on top.

8. Bake for 55–65 minutes, until a toothpick comes out clean (cover with foil after 40 minutes if browning too fast).

9. Cool in pan for 15 minutes, then transfer to a wire rack.