Blueberry Cream Cheese Loaf

A Swirled, Streusel-Topped Bakery Classic

Say goodbye to dry, heavy loaf cakes. This Blueberry Cream Cheese Loaf is a true showstopper—soft, buttery vanilla cake layered with a luscious cream cheese swirl and bursts of juicy blueberries, all crowned with a golden, crunchy streusel topping.

Every slice delivers the perfect balance of textures and flavors: a moist, tender crumb, rich and creamy filling, and bright pops of sweet-tart blueberries. Whether served at brunch, enjoyed as an afternoon treat with tea, or presented as an elegant dessert, this loaf is guaranteed to steal the spotlight.

Why You’ll Love This Recipe

A Triple-Layer Delight
Cake, cream cheese swirl, and streusel topping come together to create a perfectly balanced, bakery-quality bite.

Unmatched Moisture
Sour cream (or full-fat Greek yogurt) keeps the loaf soft and tender for days—never dry.

Perfect Blueberry Distribution
Lightly coating the berries in flour prevents sinking and bleeding, ensuring juicy blueberries in every slice.

Beautiful Swirl, Every Time
A simple swirling technique creates a stunning marbled interior that looks as good as it tastes.

Ingredients

Streusel Topping

½ cup (65 g) all-purpose flour
¼ cup (50 g) granulated sugar
¼ cup (55 g) light brown sugar, packed
½ teaspoon ground cinnamon
¼ cup (57 g) cold unsalted butter, cubed

Cream Cheese Filling

8 oz (226 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract

Blueberry Loaf Batter

2 cups (250 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
½ cup (120 ml) sour cream or full-fat Greek yogurt
¼ cup (60 ml) whole milk
1½ teaspoons pure vanilla extract
1½ cups fresh blueberries (or frozen, not thawed)
1 tablespoon all-purpose flour (for tossing blueberries)

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