Ingredients
🔹 Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup sugar (or sweetener of choice)
- 1 egg
- 1 tsp vanilla extract
🔹 Blueberry Loaf Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, melted & cooled
- ¾ cup sugar
- 2 eggs
- ½ cup milk (or buttermilk for extra softness)
- 1½ tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (to coat blueberries)
👩🍳 Step-by-Step Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C)
- Line a 9×5 inch loaf pan with parchment paper
2️⃣ Cream Cheese Layer
- Beat cream cheese until smooth
- Add sugar, egg, and vanilla
- Mix until creamy and lump-free
👉 Set aside
3️⃣ Dry Ingredients
In a bowl, whisk:
- Flour
- Baking powder
- Baking soda
- Salt
4️⃣ Wet Ingredients
In another bowl:
- Whisk melted butter + sugar
- Add eggs one at a time
- Stir in milk and vanilla
5️⃣ Combine
- Add dry ingredients to wet
- Mix just until combined (do not overmix)
6️⃣ Blueberries
- Toss blueberries with 1 tbsp flour
- Gently fold into batter
🧁 Assemble the Loaf
- Pour half the batter into the pan
- Spoon all cream cheese mixture over it
- Add remaining batter on top
- Lightly swirl with a knife (don’t overdo it)
Optional: sprinkle a little sugar on top for a crackly crust ✨
🔥 Bake
- Bake 55–65 minutes
- Cover loosely with foil if browning too fast
- Toothpick should come out mostly clean (cream cheese may look soft — that’s normal)
❄️ Cool (Very Important)
- Cool in pan 20 minutes
- Lift out and cool completely before slicing
👉 This prevents collapsing and keeps layers defined
🌟 Pro Tips (This Is Why Yours Looks AMAZING)
✔ Room-temperature cream cheese
✔ Do NOT overmix batter
✔ Let loaf cool fully before cutting
✔ Frozen blueberries work perfectly — no need to thaw
🍽 Storage
- Fridge: up to 5 days
- Freezer: up to 2 months (slice first!)