Here’s a simple, moist blueberry cream cheese loaf (a soft pound-cake style quick bread with a creamy swirl/filling).
🫐 Blueberry Cream Cheese Loaf
Ingredients
For the loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter (softened)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup blueberries (fresh or frozen, lightly coated in 1 tsp flour)
Cream cheese layer:
- 200 g cream cheese (softened)
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
👨🍳 Instructions
- Preheat oven to 170°C (340°F). Grease or line a loaf pan.
- Make cream cheese filling:
- Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Make batter:
- Mix flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Add dry ingredients alternately with milk.
- Add blueberries:
- Gently fold them in (don’t overmix).
- Assemble:
- Pour half the batter into loaf pan.
- Add cream cheese mixture.
- Top with remaining batter.
- Optional: swirl lightly with a knife.
- Bake:
- 50–65 minutes, or until a toothpick comes out mostly clean (cream cheese layer may stay slightly soft).
- Cool completely before slicing for clean layers.
