Pour two-thirds of the blueberry batter into the prepared loaf pan and smooth the top.
Pour all of the cream cheese mixture over the batter, spreading it into an even layer.
Dollop the remaining blueberry batter over the cream cheese layer. Using a knife or skewer, gently swirl the batters together with 4-5 figure-eight motions. Do not over-swirl! You want distinct ribbons.
Step 5: Bake to Perfection
Bake for 60-75 minutes. The loaf is done when the top is golden, the edges pull away from the pan, and a toothpick inserted into the cake portion (avoiding the cream cheese) comes out clean or with a few moist crumbs. The center may still look slightly soft—this is normal due to the creamy layer.
Step 6: The Crucial Cool
Let the loaf cool in the pan on a wire rack for 30 minutes. Then, use the parchment to lift it out and let it cool completely (at least 2 hours) before slicing. This allows the cream cheese layer to set for clean, beautiful slices.
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Pro-Tips for Loaf Mastery
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Room Temperature is Key: Cold cream cheese or eggs will cause lumps and uneven mixing.
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Flour Your Berries: This simple step prevents them from sinking to the bottom during baking.
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Gentle Folding & Swirling: Overmixing the batter or over-swirling the layers will muddy the beautiful contrast.
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The Toothpick Test: Test the cake part, not the cream cheese. The cream cheese will leave a wet mark.
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Lemon Glaze Upgrade: Whisk ½ cup powdered sugar with 1-2 tbsp lemon juice and drizzle over the cooled loaf for extra zing and shine.
