This Blueberry Cream Cheese Loaf is the perfect marriage of buttery pound cake and tangy cream cheese, swirled with juicy blueberries in every slice. With just 7 simple ingredients, it’s a one-bowl wonder that’s moist without being dense, sweet without being cloying, and impressive enough for brunch or dessert.
No mixer required. No fancy techniques. Just old-fashioned comfort with a creamy twist.
Why You’ll Love This Recipe
🫐 Only 7 ingredients—pantry staples!
⏱️ 15 minutes prep, 55–60 minutes bake
💛 One bowl + one loaf pan = easy cleanup
💸 Costs under $6—feeds 8–10 generously
🌾 Naturally nut-free & easily gluten-free (use GF flour)
Ingredients You’ll Need
(9×5-inch loaf pan; serves 8–10)
For the Cake
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
⅔ cup fresh or frozen blueberries, tossed in 1 tbsp flour
For the Cream Cheese Swirl
4 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
💡 Pro Tips:Toss blueberries in flour—prevents sinking to the bottom.Use room-temperature cream cheese—ensures smooth swirl.Don’t overmix batter—keeps loaf tender.
Step-by-Step Instructions (Moist, Swirled, Foolproof)
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