For the Streusel Topping:
½ cup (65g) All-Purpose Flour

¼ cup (50g) Granulated Sugar

¼ cup (55g) Light Brown Sugar, packed

½ teaspoon Ground Cinnamon

¼ cup (½ stick / 57g) Unsalted Butter, cold & cubed

For the Cream Cheese Filling:
8 oz (226g) Cream Cheese, softened

¼ cup (50g) Granulated Sugar

1 Large Egg Yolk

1 teaspoon Pure Vanilla Extract

For the Blueberry Loaf:
2 cups (250g) All-Purpose Flour

2 teaspoons Baking Powder

½ teaspoon Fine Sea Salt

½ cup (1 stick / 113g) Unsalted Butter, softened

1 cup (200g) Granulated Sugar

2 Large Eggs, room temperature

½ cup (120ml) Sour Cream or Full-Fat Greek Yogurt, room temperature

¼ cup (60ml) Whole Milk, room temperature

1 ½ teaspoons Pure Vanilla Extract

1 ½ cups Fresh Blueberries (or frozen, do not thaw)

1 tablespoon All-Purpose Flour (for tossing berries)

The Step-by-Step Symphony

Phase 1: Prep & Make the Components
Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.

Streusel: In a small bowl, mix flour, both sugars, and cinnamon. Cut in cold butter with a pastry cutter or fingers until coarse crumbs form. Refrigerate.

Filling: Beat cream cheese and sugar until smooth. Beat in egg yolk and vanilla until just combined. Set aside.

Berries: Toss blueberries with the 1 tbsp flour until coated; set aside.

Phase 2: Make the Loaf Batter
Mix Dry: Whisk together 2 cups flour, baking powder, and salt.

Cream Wet: In a large bowl, beat softened butter and sugar until light and fluffy (3-4 mins). Beat in eggs one at a time, then vanilla.

Combine: Add half the dry ingredients, mixing on low until just combined. Mix in the sour cream and milk. Add remaining dry ingredients, mixing just until no dry streaks remain. Do not overmix.

Fold: Gently fold in the floured blueberries.

Phase 3: Assemble & Bake

Layer: Spread half of the blueberry batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter, leaving a ½-inch border around the edges. Carefully spread remaining batter over the top, sealing the edges.

Swirl: Use a butter knife to gently swirl the layers 4-5 times in a figure-eight pattern—do not over-swirl.

Top: Sprinkle the chilled streusel evenly over the entire surface, pressing down lightly.

Bake: Bake for 60-75 minutes, until a toothpick inserted into the cake part (avoiding the cream cheese swirl) comes out clean. If the top browns too quickly, tent loosely with foil for the last 20 minutes.

Cool: Let cool in the pan on a wire rack for 30 minutes, then remove from pan to cool completely (about 2 hours). This patience prevents a gummy center.

Pro-Tips for Loaf Legend Status
Room Temp is Key: Cold ingredients cause the batter to seize and result in a dense loaf.

The Flour Toss: This simple step prevents all your blueberries from sinking to the bottom.

The Clean Toothpick Trick: The cream cheese layer will remain moist. Test for doneness in the cake portion only.

Slicing Secret: For pristine slices, use a sharp, thin-bladed knife wiped clean between cuts.

Serving & Storing Your Masterpiece
Serve at room temperature for the best texture and flavor. A dusting of powdered sugar adds a beautiful finish.

Store covered in the refrigerator for up to 5 days. The flavors meld and become even more delicious on day two.

Freeze whole or sliced (wrap tightly) for up to 3 months. Thaw overnight in the fridge.

Conclusion: The Loaf That Defines “Treat”
This Blueberry Cream Cheese Loaf is the gold standard. It balances sweetness with tang, richness with fruit, and softness with crunch in a way few baked goods can. It’s a labor of love that tastes like it, yet the method remains straightforward and forgiving.

This is the recipe you’ll be known for. The one people ask you to bring. The one that makes an ordinary Tuesday feel like a celebration.