Description

This blueberry cream cheese loaf is soft, moist, and layered with rich cream cheese and bursts of juicy blueberries in every slice. A bakery-style treat perfect for brunch or a quiet weekend bake.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/2 cup sour cream or Greek yogurt
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tbsp flour (for tossing blueberries)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cream cheese layer)
1 large egg (for cream cheese layer)
1/2 tsp vanilla extract (for cream cheese layer)

Instructions

Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk sugars and melted butter until smooth. Add eggs, sour cream, and vanilla. Mix well.
Fold dry ingredients into wet ingredients just until combined. Do not overmix.
Toss blueberries with 1 tbsp flour, then gently fold into batter.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Pour half of the batter into loaf pan. Spread cream cheese mixture over it. Top with remaining batter.
Bake 55–65 minutes, or until toothpick inserted comes out with a few moist crumbs.
Cool in pan for 15 minutes, then transfer to wire rack to cool completely.

Notes

Add lemon zest for extra brightness. Swap blueberries for raspberries, or sprinkle coarse sugar on top for a crunchy finish.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 20g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: blueberry loaf, cream cheese loaf, quick bread, blueberry bread