4 oz (115g) 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-temp cream cheese—cold lumps won’t swirl smoothly.Don’t overmix—keeps loaf tender.
Step-by-Step Instructions (Moist, Swirled, Foolproof)
1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
2. Make the Cream Cheese Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
3. Make the Blueberry Batter
In a large bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, whisk melted butter, eggs, milk, and vanilla.
Pour wet into dry; stir until just combined.
Gently fold in blueberries (tossed in flour).
4. Layer & Swirl
Spread half the batter into the pan.
Dollop cream cheese mixture evenly over top.
Top with remaining batter.
Use a knife to gently swirl cream cheese into batter (don’t overmix!).
5. Bake to Perfection
Bake 55–65 minutes, until golden and a toothpick comes out clean (a few crumbs are fine).
Cool in pan 15 minutes, then transfer to wire rack.
Serving Suggestions
☕ Classic pairing: Hot coffee, chai tea, or cold milk
🍓 Summer upgrade: Serve with fresh berries and whipped cream
🧈 Warm treat: Slice and toast lightly with butter
Make-Ahead & Storage Tips
Room temp: Keeps covered up to 3 days.
Fridge: Up to 5 days—microwave 10 seconds to refresh.
Freeze: Wrap whole loaf or slices tightly; freeze up to 2 months.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use 1:1 GF flour blend (like Bob’s Red Mill).
Q: No fresh blueberries?
A: Frozen work great—just don’t thaw (to avoid purple batter).
Q: Soggy bottom?
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