Step-by-Step Instructions
-
Prep & Preheat: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper leaving an overhang for easy removal.
-
Make Cream Cheese Filling: Beat the softened cream cheese, powdered sugar, and ½ tsp vanilla in a small bowl until smooth and lump-free. Set aside.
-
Build Cake Batter: Whisk the flour, baking powder, and salt in a bowl. In a separate bowl, cream the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then add 1 tsp vanilla. Gently fold in the dry ingredients, followed by the flour-dusted blueberries.
-
Layer & Swirl: Spread half of the cake batter into the loaf pan. Dollop the cream cheese mixture evenly over the center, then cover with the remaining batter. Run a butter knife through the layers in a figure-eight pattern to create a soft swirl.
-
Bake & Cool: Bake at 350°F (175°C) for 55 to 60 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
| Storage & Preservation | Method |
| Refrigeration | Tightly wrapped in plastic wrap up to 5 days |
| Freezing | Double-wrapped in plastic and foil up to 2 months |
| Flavor Upgrade | Add 1 tbsp fresh lemon zest to the batter for a bright citrus twist |
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
