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Blueberry Cream Cheese Loaf

Blueberry Cream Cheese Loaf

A soft, moist blueberry loaf layered with rich, creamy cheesecake filling.Perfect for breakfast, brunch, or an elegant dessert slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 30 minutes
Servings: 10 Slices
Calories: 338
Ingredients Method Notes

Ingredients
  

  • For the Blueberry Loaf:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • ½ cup sour cream or plain yogurt
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries tossed lightly in flour
  • For the Cream Cheese Layer:
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • Optional Glaze:
  • 1 cup powdered sugar
  • 1 –2 tablespoons milk or lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until light and fluffy.
  4. Mix in eggs one at a time. Stir in sour cream, milk, and vanilla extract.
  5. Gradually add dry ingredients to wet mixture. Fold in blueberries gently.
  6. Beat cream cheese, sugar, egg, and vanilla until smooth.
  7. Pour half of loaf batter into pan. Spread cream cheese layer evenly. Add remaining batter on top.
  8. Bake 55–65 minutes or until a toothpick inserted (avoiding center filling) comes out clean.
  9. Cool completely before slicing. Drizzle glaze if desired.

Notes

  • Toss blueberries in flour to prevent sinking.
  • Do not thaw frozen blueberries before using.
  • Cover loosely with foil if top browns too quickly.
  • Store refrigerated due to cream cheese layer.
  • Freeze tightly wrapped for up to 2 months.