The Blueberry Cream Cheese Loaf is soft, buttery and on every bite, blueberries are juicy. A loaf is made with a swirl of rich cream cheese that adds a creamy, slightly tangy flavor and balances the sweetness perfectly. It is a basic homemade blueberry bread that is ideal to eat in the morning as a breakfast or brunch item or in the afternoon to have alongside a cup of coffee.
Blueberry Cream Cheese Loaf
Prep time: 20 minutes
Cook time: 55-65 minutes
Servings: 10-12 slices
Ingredients
For the Loaf
-
All-purpose flour
-
Quantity: 1 1/2 cups
-
Tips: Sift to make light.
-
-
Baking powder
-
Quantity: 1 tsp
-
-
Salt
-
Quantity: 1/2 tsp
-
-
Unsalted butter (softened)
-
Quantity: 1/2 cup
-
-
Granulated sugar
-
Quantity: 1 cup
-
-
Large eggs (room temperature)
-
Quantity: 2
-
-
Vanilla extract
-
Quantity: 1 tsp
-
-
Sour cream/Greek yogurt
-
Quantity: 1/2 cup
-
-
Fresh blueberries (tossed with 1 tsp flour)
-
Quantity: 1 1/2 cup
-
Notes: Tossing flour will not sink.
-
For the Cream Cheese Swirl
-
Cream cheese (softened)
-
Quantity: 4 oz
-
-
Granulated sugar
-
Quantity: 1/4 cup
-
-
Large egg yolk
-
Quantity: 1
-
-
Vanilla extract
-
Quantity: 1/2 tsp
-
Instructions For Making Blueberry Cream Cheese Loaf
-
Prep: Turn on your oven to 350 deg F (175 deg C). Prepare a loaf pan of butter size 9×5 inch and with parchment paper to be able to remove it easily.
-
Cream Butter and Sugar: Add the softened butter to 1 cup of sugar to a large bowl (about 3 minutes) and beat till the butter becomes light and fluffy. Then it may be sprinkled with one egg and vanilla.
-
Dry Wet: Add the flour, baking powder and salt. Add the dry ingredients, in turns, to the butter mixture gradually with the sour cream. Mix until just combined.
-
The Blueberries: Carefully add the blueberries. You now pour them into the saucepan, (a teaspoonful of flour makes them level, so they will not sink to the bottom,) and when they are cooked, cut them into slices without wasting them.
-
Cream Cheese Filling: Cream cheese, sugar, egg yolk and vanilla need to be combined in another small bowl till smooth.
-
layer and swirl: The half of the cake batter is added to the pan. Place in drops on the top of the mixture of cream cheese. Top with left over batter. The layers should be stirred up gently with the help of a knife.
-
Bake: Bake 55-65 minutes or clean up a tooth pick put in the cake section.
-
Let it cool in the pan for 15 minutes, then move it to a wire rack to cool completely.