In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 1-2 minutes. Add the sugar and beat until light and fluffy, another 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and sour cream (or yogurt) until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don't overmix—a few streaks of flour are fine.
Step 5: Toss the Blueberries in Flour
In a small bowl, toss the blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the loaf.
Gently fold the coated blueberries into the batter with a spatula. Fold just a few times—the batter should be streaky but well combined.
Step 6: Layer the Loaf
Pour half the batter into the prepared loaf pan and spread it evenly with a spatula.
Spoon the cream cheese swirl mixture over the batter, spreading it gently to cover most of the surface.
read more in next page
