Blueberry Cream Cheese Loaf

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 on the long sides for easy lifting.

In a small bowl, beat 4 oz softened cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract together using a spoon or hand mixer until completely smooth, creamy, and free of lumps. Set aside.

In a medium bowl, whisk 1½ cups flour, 1 tsp baking powder, and ¼ tsp salt. In a separate bowl, cream ½ cup softened butter and ¾ cup granulated sugar until pale and fluffy. Beat in 2 eggs one at a time, followed by 1 tsp vanilla. Gently fold in the dry flour mixture. Toss ⅔ cup blueberries in 1 tbsp flour, then gently fold them into the batter.

Spread half of the cake batter into the prepared loaf pan. Dollop the cream cheese mixture evenly over the center, then top with the remaining cake batter. Run a butter knife through the batter in a figure-eight motion to create a light ribbon swirl.

Bake at 350°F (175°C) for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.