¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
⅔ cup fresh or frozen blueberries, tossed in 1 tbsp flour
Dairy & Eggs
For the Cream Cheese Swirl
4 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
Pro Tips:Toss blueberries in flour—prevents sinking to the bottom.Use room-temperature cream cheese—ensures smooth swirl.Don’t overmix batter—keeps loaf tender.
Step-by-Step Instructions (Moist, Swirled, Foolproof)
1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
Baked Goods
2. Make Cream Cheese SwirlBeat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
Cream Cheese
3. Make Cake Batter
Whisk flour, baking powder, and salt in a bowl.
In another bowl, beat butter and sugar until light. Add eggs, one at a time, then vanilla.
Gently fold in dry ingredients until just combined.
Fold in floured blueberries.
4. Layer & Swirl
Spread half the batter into the pan.
Dollop cream cheese mixture on top; spread gently.
Top with remaining batter; use a knife to swirl lightly (don’t overmix).
