- 8 oz (1 block) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
For the Blueberry Cake:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ 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) sour cream or plain yogurt
- 1½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (for tossing berries)
💡 Pro Tips:
- Toss blueberries in flour—prevents sinking.
- Room-temperature ingredients ensure even mixing.
- Don’t overmix after adding flour—keeps loaf tender.
Step-by-Step Instructions (Swirled, Fruity, Foolproof)
1. Make the Cream Cheese Swirl
- In a bowl, beat cream cheese and sugar until smooth.
- Beat in egg yolk and vanilla. Set aside.
2. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan (or line with parchment).
3. Make the Cake Batter
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
- Beat in eggs, one at a time, then vanilla.
- Alternate adding dry ingredients and sour cream, starting and ending with flour. Mix until just combined.
- Gently fold in blueberries (tossed in flour).
4. Layer & Swirl
- Spread half the batter into the pan.
- Dollop cream cheese mixture evenly over top.
- Cover with remaining batter.
- Use a knife to gently swirl the layers (don’t overmix!).
5. 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 afternoon tea
- 🥄 Decadent: Warm with a scoop of vanilla ice cream
- 🍯 Sweet twist: Drizzle with lemon glaze or maple syrup
- 🎁 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: Can I use frozen blueberries?
A: Yes! Do not thaw—add them straight from the freezer to prevent bleeding.
Q: No sour cream?
A: Substitute with full-fat Greek yogurt (same amount).
Q: Gluten-free?
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).
Q: Swirl disappeared?
A: Don’t over-swirl—just 3–4 gentle passes with a knife.
❤️ The Heart of the Loaf
This Blueberry Cream Cheese Loaf isn’t just dessert—it’s a quiet act of care. It’s what you bake when you want to share warmth without fanfare, or when you need a sweet reminder that simple things can be extraordinary.
So cream that butter, swirl that cheese, and bake with presence. Because the best loaves aren’t complicated—they’re moist, fruity, and made with love.
“Good bread doesn’t need a bakery—it just needs blueberries, cream cheese, and someone hungry.” 🫐✨