Instructions
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Prep oven and pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper. -
Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. -
Cream butter and cream cheese
In a large bowl, beat the softened butter and cream cheese together on medium speed until light and fluffy, about 3 minutes. -
Add wet ingredients
Gradually add the sugar and beat until smooth. Add eggs one at a time, beating well after each. Mix in vanilla. -
Combine batter
Add the dry ingredients in two additions, alternating with the sour cream, mixing just until combined. Gently fold in blueberries with a spatula—avoid overmixing. -
Make the cream cheese swirl
In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth. -
Layer and swirl
Spread half of the blueberry batter into the prepared pan. Spoon cream cheese filling over the batter and spread gently. Top with remaining batter. Use a knife to gently swirl the layers together, if desired. -
Bake
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil for the last 15 minutes of baking. -
Cool and serve
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
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Frozen blueberries: Toss in 1 tablespoon of flour before folding in to prevent sinking.
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Lemon zest: Add 1 teaspoon lemon zest to the batter for a bright twist.
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Storage: Keep covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
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For muffins: Divide batter among lined muffin cups and reduce baking time to 20–25 minutes.
Enjoy this creamy, berry-filled loaf with coffee, tea, or a cold glass of milk.
