Here’s a soft, moist Blueberry Cream Cheese Loaf with a rich creamy swirl and juicy berries—perfect for tea time or dessert.
🫐 Blueberry Cream Cheese Loaf
🧾 Ingredients
For the loaf:
- 1½ cups all-purpose flour
- 1½ 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; toss in 1 tsp flour)
Cream cheese swirl:
- 200g cream cheese (softened)
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
👩🍳 Instructions
1. Prepare cream cheese layer
- Mix cream cheese, sugar, egg yolk, and vanilla until smooth
- Set aside
2. Make the batter
- Mix flour, baking powder, and salt in a bowl
- In another bowl, beat butter and sugar until fluffy
- Add eggs one by one, then vanilla
- Alternate adding dry mixture and milk
- Fold in blueberries gently
3. Assemble loaf
- Pour half the batter into a greased loaf pan
- Add cream cheese mixture on top
- Add remaining batter
- Swirl lightly with a knife for a marbled effect
4. Bake
- Bake at 170°C (340°F) for 50–60 minutes
- Check with a toothpick (should come out mostly clean)
5. Cool & serve
- Let it cool completely before slicing (important for clean layers)
🍰 Tips for best results
- Don’t overmix batter (keeps loaf soft)
- Frozen blueberries work great—don’t thaw
- Add lemon zest for extra freshness
- Chill before slicing for neater cream cheese swirls
If you want, I can also give a healthier version (less sugar, whole wheat) or a bakery-style blueberry loaf with streusel topping.
