- Pour half the batter into the pan
- Spread cream cheese mixture evenly
- Top with remaining batter
- Lightly swirl with a knife for a marbled effect
5. Bake
- Bake 50–65 minutes
- Cover loosely with foil if browning too quickly
- Toothpick should come out mostly clean
6. Cool
- Let cool in pan 15 minutes, then transfer to rack
🍰 Optional Glaze
- Mix ½ cup powdered sugar + 1–2 tbsp milk + splash of vanilla
- Drizzle over cooled loaf
✅ Tips
- Use room-temperature ingredients for a smooth batter
- Don’t overmix once flour is added
- Tossing blueberries in flour keeps them from sinking
- Frozen blueberries work—add straight from freezer
✨ Flavor Variations
- Add lemon zest for a bright citrus twist
- Swap blueberries for raspberries or mixed berries
- Sprinkle a streusel topping for extra crunch
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