1½ cups (190g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (1 stick / 115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup (120ml) sour cream or plain yogurt
1½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
1 tbsp flour (for tossing berries)
Pro Tips:
Toss blueberries in flour—prevents sinking.
Room-temperature ingredients ensure even mixing.
Don’t overmix after adding flour—keeps loaf tender.
Step-by-Step Instructions (Swirled, Fruity, Foolproof)
1. MAKE THE CREAM CHEESE SWIRL
In a bowl, beat cream cheese and sugar until smooth.
Beat in egg yolk and vanilla. Set aside.
2. PREP & PREHEAT
Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan (or line with parchment).
3. MAKE THE CAKE BATTER
In a bowl, whisk flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
Beat in eggs, one at a time, then vanilla.
Alternate adding dry ingredients and sour cream, starting and ending with flour. Mix 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.
Cover with remaining batter.
Use a knife to gently swirl the layers (don’t overmix!).
5. BAKE TO PERFECTION
Bake 55–65 minutes, until a toothpick comes out with moist crumbs (not wet batter).
Cool in pan 15 minutes, then transfer to wire rack.
Serving Suggestions
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