Cream Cheese Blueberry Loaf
Ingredients
Cream Cheese Filling
- 1 (8 oz) block cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Cake Batter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 cups fresh blueberries (DIVIDED)
Instructions
Make Cream Cheese Filling (using ingredients listed under cream cheese filling)
- Beat cream cheese and granulated sugar in medium bowl using electric hand mixer until smooth & creamy.
- Mix in egg and vanilla until just combined. Set aside.
Prepare Cake Batter (using ingredients listed under cake batter)
- Preheat oven to 350 degrees. Spray a 9 x 5 x 3 inch loaf pan. Set aside.
- Cream together butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs one at a time. Add vanilla and beat until just combined.
- In a separate medium mixing bowl whisk together flour, baking powder, and salt.
- Add dry ingredients to wet ingredients, alternating with milk. Mix until combined. Do not overmix. NOTE: mix in 1/3 dry & 1/2 milk, then 1/3 dry and rest of milk, finish with rest of dry.
- Mix in 1/2 cups of fresh blueberries into the cake batter.
Assemble loaf
- Pour half of the cake batter into prepared loaf pan and smooth evenly.Spoon half of the cream cheese mixture onto cake batter and smooth evenly.
- Add remaining cake batter on top of the cream cheese mixture and smooth evenly.Top with remaining cream cheese mixture and spread evenly. Top with remaining 1/2 cup fresh blueberries.
- Bake in preheated 350 degree oven for 50-60 minutes until toothpick inserted into cake portion comes out clean.
- Let cool in loaf pan for 10 minutes. Run a knife around the inside edges of loaf pan to loosen cake. Invert cake to a plate, then invert again to a serving platter. Cut into slices and enjoy.