🫐🍰 Blueberry Cream Cheese Loaf is a soft, moist quick bread with bursts of juicy blueberries and a rich, slightly tangy cream cheese swirl. It’s great for breakfast, tea time, or dessert.
🫐🍰 Blueberry Cream Cheese Loaf
🧾 Ingredients
For the loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter (softened)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 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. Prep
- Preheat oven to 175°C (350°F)
- Grease or line a loaf pan
2. Make cream cheese filling
- Mix cream cheese, sugar, egg yolk, vanilla until smooth
- Set aside
3. Make batter
- In a bowl, cream butter + sugar until fluffy
- Add eggs one at a time
- Mix in vanilla
- In another bowl, combine flour, baking powder, salt
- Add dry ingredients alternately with milk
- Fold in blueberries gently
4. Assemble loaf
- Pour half the batter into pan
- Add cream cheese mixture
- Top with remaining batter
- Swirl lightly with a knife (don’t overmix layers)
5. Bake
- Bake for 50–60 minutes
- Check with a toothpick (should come out mostly clean)
- Cool for at least 20 minutes before slicing
🍽️ Result
- Texture: soft, moist, slightly dense
- Flavor: sweet blueberries + creamy tangy swirl
- Best for: breakfast, snacks, dessert
🔥 Tips for Best Results
- Toss blueberries in a little flour so they don’t sink
- Don’t overmix batter (keeps loaf tender)
- Frozen blueberries work—don’t thaw before using
- Let it cool fully for cleaner slices
⏱️ Overview
- Prep: 15–20 minutes
- Bake: 50–60 minutes
- Total: ~1.5 hours
If you want, I can also give you:
- A lemon blueberry version (more bakery-style)
- Or a low-sugar healthy version with Greek yogurt