This Blueberry Cream Cheese Loaf is the ultimate breakfast or brunch treat—moist, buttery pound cake swirled with a ribbon of tangy cream cheese and studded with juicy blueberries. The contrast of flavors and textures—sweet cake, tart berries, and rich cream cheese—makes every slice feel indulgent yet comforting.
Baked in a single loaf pan and ready in under an hour, it’s perfect for weekend mornings, gifting, or elevating your coffee break.
Why You’ll Love This Recipe
Juicy blueberries + creamy swirl = bakery-worthy
Incredibly moist, never dry
15 minutes prep, then bake
Costs under $7—feeds 8–10 generously
Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×5-inch loaf pan)
FOR THE CREAM CHEESE SWIRL:
8 oz (1 block) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ tsp pure vanilla extract
FOR THE BLUEBERRY CAKE:
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