Blueberry Swirl Cream Cheese Loaf
Some recipes have a way of turning a house into a home, and this Blueberry Cream Cheese Loaf is one of them. As it bakes, the kitchen fills with the sweet scent of blueberries and vanilla, wrapping the space in warmth and comfort. It’s the kind of loaf you make on a quiet morning—simple, cozy, and special enough to feel like a treat.
I first tried this recipe during a hectic season when mornings were rushed and the days blurred together. I wanted something easy yet indulgent, a loaf that could be sliced, shared, and savored alongside coffee or tea. It quickly became a family favorite, especially on weekends when everyone gathered around the table, waiting for that first warm slice straight from the oven.
What makes this loaf truly memorable is the contrast of textures and flavors: a tangy, creamy cream cheese swirl nestled inside soft, buttery cake, dotted with juicy bursts of blueberries. It’s nostalgic—like a recipe a grandmother might have baked—yet elegant enough for brunch, holidays, or a simple dessert after dinner.
Whether enjoyed at breakfast, as an afternoon snack, or part of a festive spread, this Blueberry Cream Cheese Loaf is more than a recipe—it’s a little act of love baked to share.
Blueberry Cream Cheese Loaf
Cream Cheese Layer
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 6 oz (170 g) |
| Granulated sugar | ¼ cup (50 g) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
Loaf Batter
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups (190 g) |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Unsalted butter, softened | ½ cup (115 g) |
| Granulated sugar | ¾ cup (150 g) |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Milk | ½ cup (120 ml) |
| Blueberries (fresh or frozen) | 1 cup (150 g) |
| Flour (to coat blueberries) | 1 tbsp |
Step-by-Step Instructions
- Prepare Oven & Pan
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. - Cream Cheese Layer
Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside. - Mix Dry Ingredients
Whisk together flour, baking powder, and salt in a separate bowl. - Cream Butter & Sugar
Beat butter and sugar until light and fluffy. - Add Eggs & Vanilla
Mix in eggs one at a time, then stir in vanilla, scraping the bowl as needed. - Combine Dry & Wet Ingredients
Add flour mixture in batches, alternating with milk. Mix gently to avoid a dense loaf. - Fold in Blueberries
Toss blueberries in flour, then fold them into the batter. - Assemble the Loaf
Pour half the batter into the pan. Spread the cream cheese layer on top, then add the remaining batter. - Swirl
Use a knife to gently swirl the layers together. - Bake
Bake 55–65 minutes, covering loosely if the top browns too quickly. A toothpick should come out mostly clean. - Cool & Serve
Cool in the pan for 15 minutes, then transfer to a wire rack. Slice once set.
Soft, buttery, tangy, and sweet—every slice of this Blueberry Cream Cheese Loaf is comfort baked into perfection.
