How to Make Blueberry Cream Cheese Loaf
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Make the Streusel
In a small bowl, mix flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until coarse crumbs form. Refrigerate until ready to use.
Step 3: Prepare the Cream Cheese Filling
Beat the cream cheese and sugar until smooth and creamy. Add the egg yolk and vanilla, mixing just until combined. Set aside.
Step 4: Prepare the Blueberries
Toss the blueberries with 1 tablespoon of flour until lightly coated. This helps prevent sinking during baking.
Step 5: Make the Batter
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes). Beat in the eggs one at a time, then add the vanilla.
Add half of the dry ingredients and mix gently. Stir in the sour cream and milk, then add the remaining dry ingredients. Mix just until combined—do not overmix.
Fold in the floured blueberries carefully.
Step 6: Assemble the Loaf
Spread half of the batter into the prepared pan. Spoon the cream cheese filling evenly over the batter. Add the remaining batter on top and gently swirl with a knife. Sprinkle generously with streusel.
Step 7: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). If the top browns too quickly, tent loosely with foil.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Serving & Storage Tips
-
Serve slightly warm or at room temperature
-
Store covered at room temperature for 2 days or refrigerated for up to 5 days
-
This loaf freezes beautifully for up to 2 months