Blueberry Cream Cheese Loaf

Whoever posted this Blueberry Cream Cheese Loaf the other day... THANK YOU! It's soft, creamy, bursting with juicy blueberries, and absolutely irresistible.

Warning: making this loaf may cause excessive sniffing of your oven window and unrealistic confidence in your baking skills.

• Soft, tender, and buttery
• Creamy cheesecake-style filling
• Loaded with juicy blueberries
• Perfect with coffee or tea
• Delicious for breakfast, brunch, or dessert

Prep & Cooking

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 20 minutes
• Servings: 10 slices

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 1/4 cups fresh blueberries

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the softened butter and sugar for 2-3 minutes until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla, Greek yogurt, lemon zest, and lemon juice.
5. Gradually add the dry ingredients and mix just until combined. Do not overmix.
6. Gently fold in 1 cup of the blueberries, reserving the remaining 1/4 cup for the top.
7. In another bowl, beat the cream cheese, sugar, egg yolk, vanilla, and flour until smooth and creamy.
8. Spoon about half of the blueberry batter into the prepared loaf pan and spread it evenly.
9. Spoon the cream cheese mixture down the center, keeping it slightly away from the edges.
10. Add the remaining batter on top and gently spread it to cover the filling.
11. Scatter the reserved blueberries over the top and lightly press them into the batter.
12. Bake for 55-65 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out mostly clean.
13. If the top begins browning too quickly, loosely cover the loaf with foil during the final 15 minutes.
14. Cool in the pan for 15 minutes, then lift the loaf out using the parchment paper and cool completely on a wire rack.
15. For the cleanest slices, chill the cooled loaf for about 1 hour before cutting.

Ingredient Spotlight

• Blueberries provide fiber and antioxidants and add natural sweetness and vibrant color.
• Greek yogurt provides protein and creates a moist, tender crumb.
• Lemon adds bright flavor that balances the sweetness of the loaf.

Easy Swaps

• Use frozen blueberries instead of fresh; do not thaw them first.
• Swap Greek yogurt for plain unsweetened yogurt or sour cream.
• Add 1/2 teaspoon cinnamon for a warmer flavor.
• Use a mixture of blueberries and raspberries for a berry-filled variation.

Storage

• Store covered in the refrigerator for up to 4 days because of the cream cheese filling.
• Freeze individual slices for up to 2 months in airtight freezer-safe wrapping.
• Thaw frozen slices overnight in the refrigerator.
• Enjoy chilled or let a slice sit at room temperature for 15-20 minutes before serving.

Serving Ideas

• Serve with fresh blueberries and a spoonful of Greek yogurt.
• Enjoy slightly chilled alongside coffee or tea.
• Add a light dusting of powdered sugar just before serving.