Blueberry Cream Cheese Loaf: A Delicious Slice of Heaven 🫐🍞✨

This loaf combines juicy blueberries with a rich cream cheese filling, creating a moist and indulgent treat.

Ingredients

For the Loaf

• 1½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 stick (½ cup / 115g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120g) sour cream or full-fat yogurt
• 1½ cups fresh blueberries (or frozen)

For the Cream Cheese Filling

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven: Set oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Prepare filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
3. Make batter: In a large bowl, cream butter, cream cheese, and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in sour cream. Sift flour, baking powder, baking soda, and salt; fold into wet mixture until just combined. Gently fold in blueberries.
4. Layer: Spread half the batter into the loaf pan. Add cream cheese filling in the center. Top with remaining batter, smoothing evenly.
5. Bake: Bake 50–60 minutes until golden and a toothpick inserted comes out clean. Cool completely before slicing.
6. Serve: Slice into thick pieces and enjoy plain or dusted with powdered sugar.

Tips

• Fruit swap: Replace blueberries with raspberries or pineapple chunks for variety.
• Texture: Do not overmix batter to keep crumb tender.
• Storage: Refrigerate loaf up to 5 days; serve chilled or at room temperature.

Caption & Engagement

Caption: “Blueberry Cream Cheese Loaf—moist, fruity, and filled with creamy sweetness! 🫐🍞✨”

• Comment prompt: “Would you keep blueberries or swap for raspberries?”
• Rotating closers: “Save for your next baking day.” • “Tag a friend who loves fruity desserts.” • “Moist loaf, creamy filling, irresistible flavor.”