Here’s a soft, bakery-style Blueberry Cream Cheese Loaf—moist cake with juicy blueberries and a creamy swirl:
🫐🍰 Blueberry Cream Cheese Loaf
🧾 Ingredients
🍰 Loaf batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter (softened)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk or yogurt
- 1 cup blueberries (fresh or frozen)
🧀 Cream cheese swirl
- 200g cream cheese (softened)
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
👩🍳 Instructions
1. Make cream cheese filling
- Mix cream cheese, sugar, egg yolk, and vanilla until smooth.
- Set aside.
2. Prepare batter
- Whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter + sugar until fluffy.
- Add eggs and vanilla.
- Mix in dry ingredients and milk/yogurt until smooth.
3. Add blueberries
- Gently fold in blueberries (light flour coating helps prevent sinking).
4. Assemble loaf
- Pour half the batter into a greased loaf pan.
- Add cream cheese mixture.
- Top with remaining batter.
- Swirl lightly with a knife.
5. Bake
- Bake at 175°C (350°F) for 45–55 minutes
- Check with a toothpick (should come out mostly clean)
🌟 Tips
- Use frozen blueberries without thawing for best texture
- Don’t overmix or loaf will become dense
- Add lemon zest for extra freshness
- Let cool before slicing for clean layers
🫐 What it tastes like
Soft vanilla loaf + juicy blueberries + rich cheesecake swirl = bakery-style comfort cake
If you want, I can give you:
- a low-sugar version
- a protein/fitness version
- or a muffin version instead of loaf 👍
