Some recipes have a way of turning a house into a home, and this Blueberry Cream Cheese Loaf is one of them. As it bakes, the kitchen fills with the sweet scent of blueberries and vanilla, wrapping the space in warmth and comfort. It’s the kind of loaf you make on a quiet morning—simple, cozy, and special enough to feel like a treat.
I first tried this recipe during a hectic season when mornings were rushed and the days blurred together. I wanted something easy yet indulgent, a loaf that could be sliced, shared, and savored alongside coffee or tea. It quickly became a family favorite, especially on weekends when everyone gathered around the table, waiting for that first warm slice straight from the oven.
What makes this loaf truly memorable is the contrast of textures and flavors: a tangy, creamy cream cheese swirl nestled inside soft, buttery cake, dotted with juicy bursts of blueberries. It’s nostalgic—like a recipe a grandmother might have baked—yet elegant enough for brunch, holidays, or a simple dessert after dinner.
Whether enjoyed at breakfast, as an afternoon snack, or part of a festive spread, this Blueberry Cream Cheese Loaf is more than a recipe—it’s a little act of love baked to share.
Blueberry Cream Cheese Loaf
Cream Cheese Layer
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 6 oz (170 g) |
| Granulated sugar | ¼ cup (50 g) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
Loaf Batter
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups (190 g) |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Unsalted butter, softened | ½ cup (115 g) |
| Granulated sugar | ¾ cup (150 g) |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Milk | ½ cup (120 ml) |
| Blueberries (fresh or frozen) | 1 cup (150 g) |
| Flour (to coat blueberries) | 1 tbsp |
