Imagine a tender, buttery loaf cake—moist as a cloud, swirled with tangy cream cheese, and studded with plump, juicy blueberries that burst with every bite. Then, crown it with a crunchy cinnamon-streusel topping that adds just the right contrast of texture and warmth.
This Blueberry Cream Cheese Loaf isn’t just a breakfast treat—it’s a showstopper worthy of brunch spreads, afternoon tea, or a solo moment of self-care with a hot cup of coffee. And despite its bakery-worthy appearance, it’s surprisingly simple to make with one bowl and under an hour of hands-on time.
Why This Loaf Belongs in Your Rotation
🫐 Fresh or frozen blueberries—bursting with antioxidants and flavor
🧀 Cream cheese swirl—adds richness, moisture, and a beautiful marbled effect
🥣 One bowl for batter—minimal cleanup
⏱️ Ready in under 90 minutes (including baking!)
💛 Perfectly balanced—not too sweet, not too dense
If you believe the best desserts feel homemade, generous, and just a little bit magical, this is your new signature loaf.
Ingredients You’ll Need
For the Streusel Topping:
3 tbsp all-purpose flour
3 tbsp brown sugar (packed)
2 tbsp granulated sugar
½ tsp ground cinnamon
2 tbsp cold unsalted butter, cubed
For the Loaf:
2 cups (250g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick / 115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
¾ cup (180g) sour cream or full-fat plain yogurt
1½ cups (180g) fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
8 oz (225g) full-fat cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ tsp vanilla extract
💡 Pro Tips:
Toss blueberries in 1 tbsp flour to prevent sinking.
Use room-temperature cream cheese—no lumps!
Don’t overmix batter—stir until just combined for tender crumb.
Step-by-Step Instructions (Swirled, Streusel-Topped Perfection)
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