Blueberry Cream Cheese Loaf

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Blueberry Cream Cheese Loaf

A decadent, moist quick bread with a sweet cream cheese swirl and bursts of juicy blueberries. This is the ultimate bakery-style treat that’s perfect for breakfast, brunch, or dessert.

Why This Recipe is Special

· Cream cheese ribbon running through every slice
· Two types of blueberries – fresh in the batter, jam in the swirl
· Tender crumb that stays moist for days
· Balanced sweetness – not overly sugary

Ingredients

For the Cream Cheese Swirl:

· 8 oz (225g) cream cheese, softened to room temperature
· 1/4 cup (50g) granulated sugar
· 1 large egg yolk
· 1/2 tsp vanilla extract
· 1/4 cup blueberry jam or preserves (or lemon curd for variation)

For the Blueberry Loaf:

· 2 cups (250g) all-purpose flour, plus 1 tbsp for coating berries
· 2 tsp baking powder
· 1/2 tsp baking soda
· 1/2 tsp salt
· 1/2 cup (115g) unsalted butter, softened to room temperature
· 3/4 cup (150g) granulated sugar
· 2 large eggs, room temperature
· 1 tsp vanilla extract
· 1/2 cup (120ml) sour cream or Greek yogurt (full-fat recommended)
· 1/4 cup (60ml) milk (whole or buttermilk)
· Zest of 1 lemon (optional but recommended)
· 1 1/2 cups fresh blueberries (frozen can be used, see tips)

For the Lemon Glaze (Optional):

· 1 cup (120g) powdered sugar
· 2-3 tbsp fresh lemon juice or milk
· 1/2 tsp vanilla extract

Equipment

· 9×5 inch loaf pan
· Parchment paper (for easy removal)
· Stand mixer or hand mixer
· Medium and small mixing bowls
· Wire cooling rack

Step-by-Step Instructions

Step 1: Prepare & Preheat

  1. Preheat oven to 350°F (175°C).
  2. Line loaf pan with parchment paper, leaving overhang on two sides for easy lifting.
  3. Lightly grease any exposed pan areas.

Step 2: Make the Cream Cheese Swirl

  1. In a medium bowl, beat softened cream cheese until smooth (30 seconds).
  2. Add sugar, egg yolk, and vanilla. Beat until completely smooth and creamy.
  3. Gently fold in blueberry jam but do not fully incorporate – you want a marbled effect.
  4. Set aside at room temperature.

Step 3: Prepare the Blueberries

  1. In a small bowl, toss 1 cup of the blueberries with 1 tbsp flour. This prevents sinking.
  2. Reserve remaining 1/2 cup blueberries for topping.

Step 4: Make the Loaf Batter

  1. In a medium bowl, whisk together: 2 cups flour, baking powder, baking soda, and salt.
  2. In a large bowl or stand mixer, beat softened butter and sugar on medium-high for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract and lemon zest (if using).
  5. Alternate dry and wet ingredients:
    · Add 1/3 of flour mixture, mix until just combined.
    · Add 1/2 of sour cream and milk, mix until just combined.
    · Repeat, ending with flour mixture. Do not overmix – a few flour streaks are okay.
  6. Gently fold in flour-coated blueberries with a spatula.

Step 5: Layering (The Secret to the Perfect Swirl)

  1. Spread half of the blueberry batter into prepared loaf pan.
  2. Spoon all of the cream cheese mixture over the first batter layer.
  3. Gently spread remaining blueberry batter over cream cheese layer.
  4. IMPORTANT: Use a knife or skewer to gently swirl through all three layers just 3-4 times. Over-swirling will blend the layers.
  5. Sprinkle reserved 1/2 cup blueberries on top, pressing lightly.

Step 6: Baking for Perfect Texture

  1. Bake for 60-75 minutes on middle rack. Start checking at 60 minutes.
  2. Doneness Test: Insert toothpick into the cake part (not cream cheese swirl). It should come out with moist crumbs, not wet batter.
  3. Tenting: If top browns too quickly (after 40 minutes), loosely tent with aluminum foil.
  4. The loaf is done when golden brown and slightly pulling away from pan edges.

Step 7: Cooling (Patience Required!)

  1. Let loaf cool in pan on wire rack for 30 minutes.
  2. Using parchment overhang, lift loaf out of pan.
  3. Cool completely on rack (2-3 hours) before slicing or glazing.
    · CRITICAL: If sliced too soon, the cream cheese layer will be runny.

Step 8: Optional Glaze

  1. Whisk powdered sugar, lemon juice/milk, and vanilla until smooth.
  2. Drizzle over completely cooled loaf.
  3. Let glaze set for 20 minutes before slicing.

Pro Tips for Perfection

Blueberry Selection:

· Fresh berries: Rinse and dry THOROUGHLY before flour coating
· Frozen berries: Do NOT thaw – use directly from freezer, toss in extra flour (2 tbsp)
· Wild blueberries: Smaller size distributes more evenly

Cream Cheese Success:

· Must be room temperature – microwave 15 seconds if needed
· Full-fat cream cheese only – low-fat will make watery swirl
· Don’t over-swirl – marble gently for defined layers

Moisture Preservation:

· Wrap tightly in plastic wrap once completely cooled
· Store at room temp 1 day, then refrigerate up to 5 days
· Freeze unglazed loaf up to 3 months (wrap in plastic + foil)

Flavor Variations

  1. Lemon Blueberry Bliss

· Add 2 tbsp lemon juice to batter
· Use lemon curd instead of blueberry jam in swirl
· Lemon glaze instead of vanilla

  1. Almond Berry Dream

· Replace 1/2 tsp vanilla with almond extract in batter
· Add 1/2 cup sliced almonds to batter
· Sprinkle sliced almonds on top before baking

  1. Streusel Topped

· Mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter, 1/2 tsp cinnamon until crumbly
· Sprinkle over batter before baking

  1. Tropical Twist

· Replace blueberries with raspberries
· Add 1/2 cup shredded coconut to batter
· Use lime zest instead of lemon

Troubleshooting Guide

Problem Solution
Soggy center Bake longer, test with toothpick, ensure oven temp is accurate
Cream cheese disappeared Don’t over-swirl, use thicker cream cheese layer
Blueberries all sunk Toss in more flour, fold gently, don’t overmix batter
Cracked top Normal for quick breads! Reduce oven temp by 25°F next time
Dry texture Check baking time, use sour cream not milk alone, don’t overmix
Sticking to pan Use parchment paper, cool completely before removing

Serving Suggestions

Breakfast/Brunch:

· Serve warm with coffee or tea
· Spread with additional cream cheese
· Pair with fresh fruit salad

Dessert:

· Serve with vanilla ice cream or whipped cream
· Drizzle with warm blueberry sauce
· Dust with powdered sugar

Special Touches:

· Toast slices and butter lightly
· Make French toast with day-old slices
· Cut into cubes for trifle or bread pudding

Storage & Freshness

Room Temperature: 1 day (covered)
Refrigerator: 5 days (tightly wrapped)
Freezer: 3 months (wrap in plastic, then foil, thaw overnight in fridge)

Reviving: Microwave single slices 10-15 seconds or warm in 300°F oven for 5 minutes.

Nutrition Per Slice (1/10 of loaf, without glaze)

· Calories: 320
· Fat: 17g
· Carbs: 38g
· Protein: 5g
· Sugar: 22g

This Blueberry Cream Cheese Loaf is the perfect balance of sweet, tangy, and tender. The cream cheese swirl adds a luxurious richness that makes it feel special, while the burst of blueberries keeps it fresh and fruity. It’s a guaranteed crowd-pleaser that looks as beautiful as it tastes!

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