A soft, moist blueberry loaf with a creamy cheesecake-style filling in the center. It’s easy enough for everyday baking and delicious with coffee or tea.
Ingredients
For the loaf:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1½ cups fresh or frozen blueberries
For the cream cheese filling:
- 200 g cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Step-by-Step
1. Prepare the oven
Preheat your oven to 350°F (180°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
3. Cream the butter and sugar
In a large bowl, beat the softened butter and sugar for about 2–3 minutes, until light and fluffy.
4. Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition.
Add the vanilla and mix until smooth.
5. Make the batter
Gradually add the dry ingredients, alternating with the milk.
Mix only until combined. Don’t overmix, as this can make the loaf dense.
6. Fold in blueberries
Gently fold the blueberries into the batter with a spatula.
If using frozen blueberries, add them straight from the freezer without thawing.
7. Make the cream cheese filling
In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
8. Layer the loaf
Pour half of the blueberry batter into the prepared loaf pan.
Spread it evenly.
Spoon the cream cheese mixture over the batter and gently spread it into an even layer.
Add the remaining blueberry batter on top and smooth the surface.
For a pretty finish, lightly swirl the top with a butter knife.
9. Bake
Bake for approximately 50–60 minutes, until golden brown.
Insert a toothpick into the cake portion. It should come out clean or with a few moist crumbs.
If the top becomes too brown before the loaf is finished, loosely cover it with foil for the final 15 minutes.
10. Cool
Let the loaf cool in the pan for about 15 minutes.
Use the parchment paper to carefully lift it out and transfer it to a wire rack.
Allow it to cool completely before slicing so the cream cheese layer can set.
🫐 Serving Ideas
Serve it with:
- Fresh blueberries
- Whipped cream
- A light dusting of powdered sugar
- Vanilla ice cream
- Coffee or tea
💡 Tips
- Bring the butter, eggs, milk, and cream cheese to room temperature before mixing.
- Don’t overmix the batter after adding flour.
- Keep frozen blueberries frozen until you’re ready to fold them in.
- For a lemon-blueberry flavor, add 1 tablespoon fresh lemon zest to the batter.
🧊 Storage
Because of the cream cheese filling, store the cooled loaf in an airtight container in the refrigerator for up to 5 days.
You can also wrap individual slices and freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.
