Say goodbye to dry, one-note quick breads. This Blueberry Cream Cheese Loaf is a bakery-level showstopper—moist vanilla cake, velvety cream cheese swirl, and bursts of juicy blueberries, all crowned with a buttery streusel that crackles with every slice.
It’s not just a loaf—it’s your new signature bake. Perfect for brunch, gifting, or treating yourself on a quiet afternoon with tea.
Why This Loaf Stands Alone
🫐 “Burst, Not Bleed” Berries: Flour-coated blueberries stay plump and vibrant—no purple streaks!
🧀 Cream Cheese Swirl: Rich, tangy, and marbled like marble cake—never dense or greasy
🌾 Streusel Topping: Crunchy, buttery, and deeply satisfying
🥄 Sour Cream Secret: Keeps the crumb tender for days (not just hours!)
✨ One-Bowl Simplicity: Despite its elegance, it’s surprisingly easy
“This isn’t baking—it’s edible art.”
Ingredients You’ll Need
For the Cake:
2 cups (250g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1¼ cups (250g) granulated sugar
2 large eggs, room temperature
1 tbsp pure vanilla extract
¾ cup (180g) sour cream, room temperature
1½ cups fresh or frozen blueberries, tossed in 1 tbsp flour
For the Cream Cheese Swirl:
