This Blueberry Cream Cheese Loaf is the perfect marriage of buttery pound cake and tangy cream cheese, swirled with juicy blueberries in every slice. With just 7 simple ingredients, it’s a one-bowl wonder that’s moist without being dense, sweet without being cloying, and impressive enough for brunch or dessert.
No mixer required. No fancy techniques. Just old-fashioned comfort with a creamy twist.
Why You’ll Love This Recipe
- 🫐 Only 7 ingredients—pantry staples!
- ⏱️ 15 minutes prep, 55–60 minutes bake
- 💛 One bowl + one loaf pan = easy cleanup
- 💸 Costs under $6—feeds 8–10 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF flour)
Ingredients You’ll Need
(9x5-inch loaf pan; serves 8–10)
For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅔ cup fresh or frozen blueberries, tossed in 1 tbsp flour
For the Cream Cheese Swirl
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
💡 Pro Tips:
- Toss blueberries in flour—prevents sinking to the bottom.
- Use room-temperature cream cheese—ensures smooth swirl.
- Don’t overmix batter—keeps loaf tender.
Step-by-Step Instructions (Moist, Swirled, Foolproof)
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan (or line with parchment).
