This Blueberry Cream Cheese Loaf Cake is bursting with blueberry and cinnamon flavors and has a soft cream cheese sponge.
Prep Time20 minutesmins
Cook Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 273kcal
Ingredients
Blueberry Cream Cheese Mixture
100gblueberriesfresh or frozen (or blueberry jam, see notes) (approx ½ cup)
4tbsp.granulated sugar
40gcream cheese(approx. 2½ tbsp.)
Loaf Cake
112gunsalted buttersoftened (½ cup)
120ggranulated sugar(½ cup + 1 tbsp.)
2medium-sizedeggs
½tsp.vanilla extract
130gcake flour(1 cup + 1 tsp.)
¼tsp.salt
1tsp.baking powder
1tsp.ground cinnamonoptional
Streusel Topping
2tbsp.unsalted buttermelted
30-40gAP flour(approx. 2 tbsp.)
1tbsp.brown sugar
1tbsp.granulated sugar
½tsp.ground cinnamonoptional
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.