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
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
