🛒 Ingredients
For the Cake
1½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (1 stick / 115g) unsalted butter, softened
8 oz (225g) cream cheese, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120g) sour cream or full-fat yogurt (keeps it moist!)
1½ cups fresh or frozen blueberries (do not thaw if frozen)
For the Cream Cheese Filling
8 oz (225g) cream cheese, softened
¼ cup (50g) powdered sugar
1 tsp vanilla extract
💡 Pro tip: Toss blueberries in 1 tbsp flour before folding in—this prevents sinking!
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour a 9x5-inch loaf pan (or line with parchment for easy removal).
2. Make the Cream Cheese Filling
In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy (1–2 mins). Set aside.
3. Make the Blueberry Batter
In a medium bowl, whisk: flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and 8 oz cream cheese until creamy (~2 mins).
Add granulated sugar; beat until light and fluffy (~2 mins).
Add eggs one at a time, then vanilla.
Mix in sour cream/yogurt until combined.
Gently fold in dry ingredients—just until no streaks remain.
Fold in floured blueberries.
4. Layer & Swirl
Pour ½ of the batter into the loaf pan.
Spoon all of the cream cheese filling on top, spreading gently to within ½ inch of edges.
Top with remaining batter, spreading carefully to cover the filling.
Swirl lightly with a knife (optional—but pretty!).
5. Bake to Golden Perfection
Bake 55–65 minutes, until a toothpick inserted near the center comes out clean (a few moist crumbs are fine; wet batter is not).
Tent with foil at 40 mins if top browns too quickly.
6. Cool Completely
Let cool in pan 15 minutes, then transfer to a wire rack.
Wait at least 2 hours before slicing—this prevents the filling from oozing out!
💡 Pro Tips for Loaf Success
Room-temp ingredients = smoother batter, better rise.
Don’t overmix—fold gently to keep the loaf tender.
Frozen berries? Add 5–8 extra minutes to bake time.
Storage: Keep covered at room temp 2 days, or refrigerate up to 5 days.
Freeze: Wrap tightly (unfrosted) for up to 3 months.
🍽️ Serving Suggestions
Warm with a pat of butter
Drizzle with lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice)
Pair with vanilla ice cream for dessert
Enjoy with coffee or tea—it’s a crowd-pleasing brunch centerpiece!
💛 Final Thought
This loaf isn’t just baked goods—it’s comfort, care, and a little indulgence wrapped in a humble slice.
Whether you’re baking for a friend, a family breakfast, or just yourself on a quiet morning, it’s a reminder that the simplest things often taste the most like heaven.
So preheat your oven.
The blueberries are waiting. 🌼