This Blueberry Cream Cheese Loaf is the perfect marriage of tender vanilla cake and tangy cream cheese, ribboned with juicy bursts of fresh blueberries. The result? A beautifully marbled, ultra-moist loaf that’s elegant enough for brunch but simple enough for a weeknight treat.
No mixer needed—just one bowl, a swirl, and 60 minutes to golden, fruity perfection.
Why You’ll Love This Recipe
- 🫐 Fresh blueberries + creamy swirl = bakery-worthy
- 💛 Incredibly moist with no dry crumb
- ⏱️ 15 minutes prep, then bake
- 💸 Costs under $8—feeds 8–10 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×5-inch loaf pan)
For the Vanilla Batter:
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup (120ml) milk
- 1½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
💡 Pro Tips:
- Toss blueberries in 1 tbsp flour—prevents sinking.
- Use room-temperature ingredients—ensures smooth batter.
- Don’t overmix—keeps loaf tender.
Step-by-Step Instructions (Swirled, Fruity, Foolproof)
1. Make the Cream Cheese Swirl
- Beat cream cheese and sugar until smooth.
- Add egg yolk and vanilla; beat until creamy. Set aside.
2. Make the Vanilla Batter
- Whisk flour, baking powder, and salt in a bowl.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
- Add eggs, one at a time, then vanilla.
- Alternate adding dry ingredients and milk, starting and ending with flour. Mix until just combined.
- Gently fold in blueberries (tossed in flour).
3. Layer & Swirl
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
- Spread half the blueberry batter into the pan.
- Dollop all the cream cheese mixture over top.
- Cover with remaining blueberry batter.
- Use a knife to gently swirl the layers (3–4 passes—don’t overmix!).
4. Bake to Perfection
- Bake 55–65 minutes, until a toothpick comes out with moist crumbs (not wet batter).
- Cool in pan 15 minutes, then transfer to wire rack.
Serving Suggestions
- ☕ Classic: With coffee or Earl Grey tea
- 🥄 Decadent: Warm with vanilla ice cream or whipped cream
- 🍯 Sweet twist: Drizzle with lemon glaze or honey
- 🎁 Gift idea: Wrap in parchment and twine—perfect for neighbors
Make-Ahead & Storage Tips
- Room temperature: Keeps covered up to 3 days.
- Fridge: Up to 5 days—great for meal prep.
- Freeze: Wrap whole loaf or slices tightly; freeze up to 2 months. Thaw at room temp.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).
Q: Can I use frozen blueberries?
A: Yes! Do not thaw—fold in while still frozen to avoid bleeding.
A: Yes! Do not thaw—fold in while still frozen to avoid bleeding.
Q: Swirl disappeared?
A: Don’t over-swirl—just 3–4 gentle passes with a knife.
A: Don’t over-swirl—just 3–4 gentle passes with a knife.
Q: Loaf too dense?
A: Ensure baking powder is fresh—and don’t overmix the batter.
A: Ensure baking powder is fresh—and don’t overmix the batter.
❤️ The Heart of the Loaf
Blueberry Cream Cheese Loaf isn’t just dessert—it’s a celebration of summer in every slice. It’s what you bake when you want to brighten a gray day, share a little sweetness, or simply savor a moment of pure comfort.
So toss those berries, swirl that cream cheese, and bake with joy. Because the best loaves aren’t complicated—they’re fruity, creamy, and made with love.
“Good bread doesn’t need a bakery—it just needs blueberries, cream cheese, and someone hungry.” 🫐✨
