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–+ servings

Blueberry Loaf

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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

Blueberry Loaf
  • 210 grams all-purpose flour 210g (1 ¾ cups
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup Greek Yogurt plain
  • 1/4 cup milk
  • 1 1/2 tsp vanilla
  • 1 1/4 cup fresh blueberries
Cheesecake Swirl
  • 4 oz cream cheese softened
  • 1/4 cup Greek Yogurt
  • 3 tbsp sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
Cinnamon Crumble Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 tbsp butter cold, cubed

Method
 

Preheat and Prep
  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
Make the Loaf Batter
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.In a separate large bowl, whisk melted butter and sugar until smooth. Add eggs, Greek yogurt, milk, and vanilla extract, mixing well.Gently stir in the dry ingredients until just combined. Fold in the floured blueberries.
Mix the Cheesecake Swirl
  1. In a small bowl, combine cream cheese, Greek yogurt, sugar, egg yolk, and vanilla. Whisk or beat until smooth and creamy.
Make the Crumble Topping
  1. Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter with your fingers or a pastry cutter until pea-sized crumbles form.
Assemble the Loaf
  1. Pour half of the blueberry batter into the loaf pan. Dollop half of the cheesecake mixture over it and swirl gently with a knife. Repeat with remaining batter and cheesecake. Sprinkle crumble topping evenly over the top.
Bake
  1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). If the top browns too quickly, tent loosely with foil around the 40-minute mark.
Cool & Serve
  1. Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. This helps the cheesecake layer set for clean slices.
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