This
Blueberry Cream Cheese Loaf is a bakery-style masterpiece. It features a tender, buttery vanilla pound cake studded with juicy fresh blueberries, a rich ribbon of sweetened cream cheese running right through the center, and a sweet, golden streusel crumb topping.
Ingredients
For the Cream Cheese Swirl:
For the Blueberry Loaf Batter:
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup (1 stick) unsalted butter, softened to room temperature
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½ cup vegetable oil or neutral coconut oil (keeps the loaf incredibly moist)
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1 cup granulated sugar
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½ cup light brown sugar, packed
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3 large eggs, room temperature
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1 tablespoon pure vanilla extract
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½ cup sour cream or plain full-fat Greek yogurt
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1 ½ cups fresh blueberries (plus 1 tablespoon flour for tossing)
For the Crumble Topping (Optional):
Instructions
1.Preheat and Prep:Preheat oven to 350°F (175°C) and grease/line a 9×5-inch loaf pan with parchment paper.
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper with overhang on the sides for easy removal.
2.Make the Cream Cheese Swirl:Beat softened cream cheese with sugar, egg yolk, and vanilla until smooth; set aside.
In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg yolk and vanilla extract, beat until combined, and set aside.
3.Mix Dry Ingredients and Prep Berries:Whisk flour, baking powder, and salt in a bowl, and toss blueberries with 1 tablespoon of that flour.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate small bowl, toss your fresh blueberries with 1 tablespoon of the flour mixture (this prevents them from sinking to the bottom of the loaf while baking).
4.Mix Wet Ingredients:Cream butter, oil, and sugars until fluffy; beat in eggs, vanilla, and sour cream.
In a large bowl, use an electric mixer to cream the softened butter, vegetable oil, granulated sugar, and brown sugar together on medium speed for 2 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream.
5.Combine Batter:Gently fold dry ingredients into wet ingredients, then fold in the floured blueberries.
Add the dry ingredients into the wet mixture, stirring with a spatula or mixer on low speed just until combined and no flour pockets remain (do not overmix). Gently fold in the floured blueberries by hand.
6.Assemble the Loaf:Layer half the batter in the pan, add cream cheese filling, top with remaining batter, and add crumble.
Spread half of the blueberry batter evenly into the prepared loaf pan. Spoon the cream cheese filling down the center in a neat line. Cover the cream cheese layer with the remaining blueberry batter. If using the crumble topping, mix the flour, sugar, melted butter, and cinnamon in a small bowl until clumpy, then scatter it generously over the top of the batter.
7.Bake and Cool:Bake at 350°F for 60 to 75 minutes until a toothpick inserted in the center comes out clean.
Bake on the middle rack for 60 to 75 minutes. (If the top starts browning too quickly around the 45-minute mark, loosely tent a piece of foil over it). Check for doneness with a wooden toothpick inserted into the cake portion—it should come out clean or with a few moist crumbs. Let the loaf cool completely in the pan before slicing!
