For the Cream Cheese Swirl:

8 oz (225g) cream cheese, softened

¼ cup (50g) granulated sugar

1 large egg yolk

½ tsp vanilla extract

For the Streusel Topping:

¼ cup (50g) all-purpose flour

¼ cup (50g) brown sugar, packed

2 tbsp granulated sugar

¼ tsp cinnamon

3 tbsp (42g) cold unsalted butter, cubed

Step-by-Step Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C).

Grease and line a 9x5-inch loaf pan with parchment (overhanging edges for easy removal).

2. Make the Cake Batter

Whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat butter and sugar until light and fluffy (~3 mins).

Add eggs one at a time, then vanilla.

Mix in sour cream until smooth.

Gradually add dry ingredients; mix until just combined.

Gently fold in flour-tossed blueberries.

3. Make the Cream Cheese Filling

Beat cream cheese, sugar, egg yolk, and vanilla until silky smooth.

4. Assemble with the Swirl Technique

Spread ⅔ of the cake batter into the loaf pan.

Dollop all of the cream cheese mixture over the top.

Swirl gently with a knife or skewer (don’t overmix—keep distinct ribbons!).

Top with remaining cake batter; spread evenly.

5. Add the Streusel

In a small bowl, rub cold butter into flour, sugars, and cinnamon until crumbly.

Sprinkle evenly over the batter.

6. Bake to Perfection

Bake 55–65 minutes, until a toothpick comes out clean (a few moist crumbs are fine).

Cool in pan 15 minutes, then transfer to a wire rack.

✨ Pro Tip: Wrap cooled loaf in foil and let sit overnight—flavors deepen and texture softens!

Serving Suggestions

Brunch: Slice thick and serve with coffee or mimosas

Dessert: Top with whipped cream or vanilla ice cream

Gift: Wrap in parchment and twine—everyone will think you bought it from a bakery!

Pro Tips for Success

Room temp ingredients = smoother batter and even rise

Frozen berries? Use straight from freezer—do not thaw!

No sour cream? Substitute full-fat Greek yogurt

Storage: Keeps 3 days at room temp, 1 week refrigerated, or freeze whole loaf for 2 months

FAQs: Your Questions, Answered

Q: Can I use low-fat cream cheese?

A: Not recommended—it can make the swirl watery and less rich.

Q: Why did my loaf sink in the middle?

A: Overmixing or underbaking. Check doneness with a toothpick in multiple spots.

Q: Can I make this gluten-free?

A: Yes! Use 1:1 GF flour blend in both cake and streusel.

Q: What if I don’t have a loaf pan?

A: Bake in an 8x8" square pan for 40–45 minutes.

More Than a Loaf—It’s Joy in Every Slice

This Blueberry Cream Cheese Loaf isn’t just dessert—it’s what you bake when you want to say “I care” without saying a word. It’s the quiet pride of pulling golden, swirled perfection from your own oven. It’s proof that luxury can be simple.

So toss those berries in flour, soften that cream cheese, and let your kitchen fill with the scent of summer and sweetness. Because some of the best moments begin with a loaf pan… and end with empty plates and full hearts.

“The best recipes don’t just feed you—they make you feel seen.”

Made this loaf? Did you serve it warm or chilled? Share your twist below—we’re all baking with joy in this kitchen! 🫐🧀✨


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