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Blueberry Cream Cheese Loaf Cake

This Blueberry Cream Cheese Loaf Cake is bursting with blueberry and cinnamon flavors and has a soft cream cheese sponge.
Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 273kcal

Ingredients

Blueberry Cream Cheese Mixture

  • 100 g blueberries fresh or frozen (or blueberry jam, see notes) (approx ½ cup)
  • 4 tbsp. granulated sugar
  • 40 g cream cheese (approx. 2½ tbsp.)

Loaf Cake

  • 112 g unsalted butter softened (½ cup)
  • 120 g granulated sugar (½ cup + 1 tbsp.)
  • 2 medium-sized eggs
  • ½ tsp. vanilla extract
  • 130 g cake flour (1 cup + 1 tsp.)
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon optional

Streusel Topping

  • 2 tbsp. unsalted butter melted
  • 30-40 g AP flour (approx. 2 tbsp.)
  • 1 tbsp. brown sugar
  • 1 tbsp. granulated sugar
  • ½ tsp. ground cinnamon optional

Instructions

Blueberry Cream Cheese Mixture

  • Wash and drain blueberries. Set around 2 tbsp. blueberries aside for the cake topping. You will be using the remaining blueberries for the cream cheese mixture.
  • Heat blueberries and sugar in a small saucepan on medium heat for 5-7 minutes, or until blueberries are soft and start to release syrup. Use a potato masher to slightly mash blueberries. If the mixture is too runny (this might happen especially if using frozen blueberries, drain 2-3 tsp. of liquid).
    Transfer blueberry mixture to a medium-sized glass bowl and chill for 10 minutes.
  • Stir in cream cheese until combined. Set aside.

Loaf Cake

  • Preheat oven to 165°C (330F) and line a 4x8" loaf tin with parchment paper.
  • Sift and mix flour, baking powder, salt, and ground cinnamon, and set aside.
  • Place butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment. Mix until mixture is pale and fluffy (1-2 minutes).
  • Add vanilla extract and eggs, one by one, mixing well after each addition.
  • Add dry ingredients and mix until just combined. Gently fold in blueberry-cream cheese mixture. Do not overmix (the white batter should be streaked with the blueberry mixture). NOTE: Use blueberry jam for a stronger marble effect (see notes).
  • Pour batter in loaf tin and top with streusel topping and remaining blueberries.
  • To make streusel topping: melt butter in a medium-sized bowl. Stir in brown and granulated sugar until combined. Add cinnamon. Slowly add flour and mix until a crumbly mixture forms.
  • Bake for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean. Allow to cool in loaf tin for 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

If you would like a marble effect, use blueberry jam instead of fresh/frozen blueberries and sugar. If the jam is too hard, heat slightly in a microwave before stirring in cream cheese.

Nutrition

Calories: 273kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 149mg | Potassium: 52mg | Fiber: 1g | Sugar: 22g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg