Blueberry Cream Cheese Loaf

🫐 Blueberry Batter

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup sugar

• 2 large eggs

• ½ cup oil or melted butter

• ½ cup milk (or buttermilk)

• 1 tsp vanilla extract

• 1 cup blueberries (fresh or frozen, tossed with 1 tbsp flour)

🧀 Cream Cheese Swirl

• 8 oz cream cheese, softened

• ¼ cup sugar

• 1 egg

• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan.

2. Mix dry ingredients for the loaf in a bowl.

3. In another bowl, whisk wet ingredients, then stir into dry just until combined.

4. Prepare cream cheese swirl: Beat cream cheese, sugar, egg, and vanilla until smooth.

5. Assemble:

   • Pour half the batter into the pan

   • Add all cream cheese mixture

   • Top with remaining batter

   • Swirl gently with a knife

6. Bake 50–60 minutes, tenting with foil if browning too fast.

7. Cool 15 minutes in pan, then remove and cool completely.

Optional Lemon Glaze

• ½ cup powdered sugar

• 1–2 tbsp lemon juice
  Drizzle over cooled loaf.

Tips

• Frozen blueberries work great—don’t thaw.

• For extra flavor, add lemon zest to the batter.

• Store covered in the fridge up to 5 days.