đź“‹ Recipe: Blueberry Cream Cheese Loaf
Prep time: 20 minutes
Cook time: 55–65 minutes
Servings: 10–12 slices
Ingredients
For the Loaf:
1 ½ cups All-purpose flour
1 tsp Baking powder
½ tsp Salt
½ cup Unsalted butter (softened)
1 cup Granulated sugar
2 Large eggs (room temperature)
1 tsp Vanilla extract
½ cup Sour cream or Greek yogurt
1 ½ cups Fresh blueberries (tossed in 1 tsp flour)
For the Cream Cheese Swirl:
4 oz Cream cheese (softened)
ÂĽ cup Granulated sugar
1 Large egg yolk
½ tsp Vanilla extract
Instructions
Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
Cream Butter & Sugar: In a large bowl, beat the softened butter and 1 cup of sugar until light and fluffy (about 3 minutes). Add eggs one at a time, followed by the vanilla.
Dry & Wet: Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
The Blueberries: Gently fold in the blueberries. (Coating them in a teaspoon of flour prevents them from sinking to the bottom!)
Cream Cheese Filling: In a separate small bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth.
Layer & Swirl: Pour half the cake batter into the pan. Drop dollops of the cream cheese mixture on top. Cover with the remaining batter. Use a knife to gently swirl the layers together.
Bake: Bake for 55–65 minutes, or until a toothpick inserted into the cake part comes out clean.
Cool: Let it cool in the pan for 15 minutes before transferring to a wire rack.
đź’ˇ Pro-Tips & Notes
Don’t Overmix: Once you add the flour, stop mixing as soon as the streaks disappear. Overmixing leads to a tough, rubbery loaf.
Frozen Berries: You can use frozen blueberries, but do not thaw them first. Toss them in flour while frozen and expect to add 5–8 minutes to the bake time.
Room Temp is Key: Ensure your cream cheese and eggs are at room temperature to avoid a lumpy filling.
🥗 Nutritional Info (Per Slice)
Approximate values based on 12 slices:
Calories Total Fat Carbs Protein Sugar
285 kcal 14g 36g 4g 22g
✨ Benefits of this Recipe
Antioxidant Boost: Blueberries are “brain food,” packed with anthocyanins that help fight oxidative stress.
Texture Contrast: The sour cream in the batter ensures a moist crumb that stays fresh for days, unlike standard sponge cakes.
Versatility: This works as a decadent breakfast, a tea-time snack, or a legitimate dessert when served with a scoop of vanilla ice cream.
âť“ Common Questions (Q&A)
Q: Can I make this gluten-free?
A: Yes! A 1:1 gluten-free baking flour blend works perfectly here. Just ensure it contains xanthan gum.
Q: How do I store leftovers?
A: Because of the cream cheese content, this loaf should be stored in the refrigerator in an airtight container. It stays delicious for up to 5 days.
Q: Why did my blueberries all sink?
A: Two reasons: either the batter was too thin or you forgot to toss the berries in flour. The flour coating helps them “grip” the batter.