Blueberry Cream Cheese Loaf

📋 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)

• ¼ cup Granulated sugar

• 1 Large egg yolk

• ½ tsp Vanilla extract

Instructions

1. 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.

2. 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.

3. 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.

4. The Blueberries: Gently fold in the blueberries. (Coating them in a teaspoon of flour prevents them from sinking to the bottom!)

5. Cream Cheese Filling: In a separate small bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth.

6. 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.

7. Bake: Bake for 55–65 minutes, or until a toothpick inserted into the cake part comes out clean.

8. Cool: Let it cool in the pan for 15 minutes before transferring to a wire rack.

💡 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.

❓ 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.