Blueberry Cream Cheese Loaf: The Ultimate Swirled & Streusel-Topped Masterpiece

For the Streusel Topping:

3 tbsp all-purpose flour
3 tbsp brown sugar (packed)
2 tbsp granulated sugar
½ tsp ground cinnamon
2 tbsp cold unsalted butter, cubed

For the Loaf:

2 cups (250g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick / 115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
¾ cup (180g) sour cream or full-fat plain yogurt
1½ cups (180g) fresh or frozen blueberries (if frozen, do not thaw)

For the Cream Cheese Swirl:

8 oz (225g) full-fat cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ tsp vanilla extract

💡 Pro Tips:
Toss blueberries in 1 tbsp flour to prevent sinking.
Use room-temperature cream cheese—no lumps!
Don’t overmix batter—stir until just combined for tender crumb.

Step-by-Step Instructions (Swirled, Streusel-Topped Perfection)

1. Prep & Preheat

Preheat oven to 350°F (175°C).
Grease and line a 9x5-inch loaf pan with parchment (overhanging on long sides).

2. Make the Streusel

In a small bowl, mix flour, brown sugar, gran sugar, and cinnamon.
Cut in cold butter with a fork or fingers until crumbly. Set aside.

3. Make the Cream Cheese Filling

Beat cream cheese and sugar until smooth.
Add egg yolk and vanilla. Beat until glossy. Set aside.

4. Make the Loaf Batter

Whisk flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, cream butter and sugar until light (2–3 mins).
Add eggs one at a time, then vanilla.
Mix in sour cream until combined.
Gradually add dry ingredients—mix until just incorporated.
Gently fold in floured blueberries.

5. Layer & Swirl

Spread ½ of the batter into the loaf pan.
Dollop all of the cream cheese mixture over top.
Carefully spread remaining batter over cream cheese (it will seal it in).
Use a knife to gently swirl cream cheese once or twice—don’t overdo it!

6. Top & Bake

Sprinkle streusel evenly over the top.
Bake 55–65 minutes, until a toothpick comes out clean (cream cheese will be soft—look for crumbs on edges).
Tent with foil at 30 mins if topping browns too fast.

7. Cool & Slice

Cool in pan 15 minutes, then lift out using parchment.
Cool completely on a wire rack before slicing (keeps layers intact!).

Serving & Storage Tips

Serve slightly warm or at room temperature—optional dusting of powdered sugar.
Store covered at room temp for 2 days, or fridge for 5 days.
Freeze (well-wrapped) for up to 2 months—thaw overnight in fridge.

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes! Keep them frozen—they’ll bleed less than thawed. Toss in flour first.

Q: My loaf cracked—what happened?
A: Normal! Cream cheese swirls often cause gentle cracking—it’s part of the charm.

Q: Can I make it gluten-free?
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill) and ensure baking powder is GF.

Q: No sour cream?
A: Use plain Greek yogurt or buttermilk (reduce to ⅔ cup if using buttermilk).

A Loaf That Feels Like Celebration

This Blueberry Cream Cheese Loaf isn’t just baked—it’s crafted with care, layered with joy, and crowned with comfort. Whether you’re sharing it with loved ones or savoring a quiet slice for yourself, it’s a reminder that the best things in life are tender, swirled, and just a little bit sweet.

So cream that butter, soften that cream cheese, and let your kitchen fill with the scent of blueberries and cinnamon. Because sometimes, the ultimate masterpiece starts with a simple loaf pan—and a whole lot of love.