This Blueberry Cream Cheese Loaf is a bakery-style treat you can make at home—tender yellow cake swirled with ribbons of tangy cream cheese and studded with juicy blueberries. With a golden crust and soft crumb, it’s perfect for breakfast, brunch, or an afternoon snack with coffee.
Best of all? It’s easy to make in one bowl, requires no mixer, and fills your kitchen with the sweet aroma of summer.
Why You’ll Love This Recipe
Moist, tender crumb with bursts of blueberry
15 minutes prep, 50–60 minutes bake
One bowl + one loaf pan = easy cleanup
Costs under $7—feeds 8–10 generously
Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×5-inch loaf pan)
For the Cake:
1½ cups (190g) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (1 stick / 115g) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup sour cream or plain yogurt (keeps loaf ultra-moist)
1¼ cups fresh or frozen blueberries (do not thaw if frozen)
For the Cream Cheese Swirl:
4 oz (115g) full-fat cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
Pro Tips:Toss blueberries in 1 tbsp flour before folding in—prevents sinking.Use room-temperature cream cheese—no lumps!Don’t overmix—stir until just combined to avoid tough bread.
Step-by-Step Instructions (Moist, Swirled, Foolproof)
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