This Blueberry Swirl Cream Cheese Loaf is the kind of baked treat that feels both comforting and special. A soft, tender loaf cake is layered with a rich cream cheese swirl and juicy blueberries, creating beautiful ribbons of flavor in every slice. It’s perfect for breakfast, brunch, afternoon coffee, or a simple dessert that looks like it came from a bakery.
The recipe is straightforward and uses simple ingredients, but the result is moist, flavorful, and impressive. The slight tang of cream cheese balances the sweetness of the cake, while blueberries add bursts of freshness throughout.
Ingredients (1 standard loaf, about 10 slices)
For the Cream Cheese Swirl
- 225 g (8 oz) cream cheese, softened
- 60 g (¼ cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Blueberry Swirl
- 180 g (1½ cups) fresh or frozen blueberries
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
For the Loaf Batter
- 120 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 120 ml (½ cup) milk
- 1 teaspoon vanilla extract
- 190 g (1½ cups) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Detailed Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 175°C (350°F). Grease a standard 23 × 13 cm (9 × 5-inch) loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
Step 2: Make the Cream Cheese Swirl
In a medium bowl, add the softened cream cheese and sugar. Beat with a hand mixer or whisk until smooth and creamy.
Add the egg and vanilla extract and mix until fully combined and silky. Set aside. This mixture should be thick but spreadable.
Step 3: Prepare the Blueberry Swirl
In a small bowl, combine the blueberries, sugar, and cornstarch. Gently toss until the blueberries are evenly coated.
The cornstarch helps thicken the blueberry juices as the loaf bakes, preventing a soggy texture.
Set aside.
Step 4: Make the Loaf Batter
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix—the batter should be smooth and thick.
Step 5: Assemble the Loaf
Pour half of the loaf batter into the prepared pan and spread it evenly.
Spoon half of the cream cheese mixture over the batter, followed by half of the blueberry mixture. Use a knife or skewer to gently swirl the layers together.
Repeat with the remaining batter, cream cheese mixture, and blueberries. Finish with a few gentle swirls on top to create a marbled effect.
Step 6: Bake
Place the loaf pan in the preheated oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
If the top browns too quickly, loosely cover with aluminum foil during the last 15 minutes of baking.
Step 7: Cool and Serve
Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely.
Slice only once fully cooled to keep the swirl layers neat and intact.
Serving Suggestions
Blueberry Swirl Cream Cheese Loaf is delicious:
- Warm or at room temperature
- With coffee or tea
- Lightly dusted with powdered sugar
- Served with fresh berries on the side
It works beautifully for brunch tables and casual gatherings.
