Substitution notes:
No sour cream? Use plain Greek yogurt or buttermilk. No cream cheese? This recipe is all about the cream cheese—I wouldn't recommend swapping it. But if you're dairy-free, you can try dairy-free cream cheese and yogurt alternatives. Gluten-free? Use a 1:1 gluten-free flour blend.
Let's Make Blueberry Cream Cheese Loaf (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal (optional but helpful).
Step 2: Make the Crumb Topping (Set Aside)
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until the mixture forms large, crumbly clumps. Set aside.
Tip: Don't overmix the crumb topping. You want clumps, not paste.
Step 3: Prepare the Cream Cheese Swirl
In a medium bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.Cheese
Tip: Make sure your cream cheese is truly softened—not cold, not melted. Let it sit out for 30 minutes before starting.
Step 4: Make the Loaf Batter
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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