Ingredients
Scale
- 2 cups all-purpose flour (you can substitute with whole wheat for a nuttier flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or plain Greek yogurt as a substitute)
- 1 cup fresh blueberries (you can use frozen if fresh aren’t available, just don’t thaw beforehand)
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar (for the cream cheese filling)
- 1 teaspoon lemon zest (optional, but adds a lovely brightness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal—Mama Lou always said, “A little prep saves a lot of trouble.”
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is key for a tender crumb, and I usually hum a little tune here just like Mama Lou did.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream until fully combined. The batter will be thick and luscious.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, or your bread might turn out dense.
- Gently fold the fresh blueberries into the batter, being careful not to crush them. When Ouma and I baked this together, we always argued over who got to add the blueberries—there’s just something special about that moment.
- For the cream cheese filling, beat the softened cream cheese with powdered sugar and lemon zest until smooth and creamy.
- Pour half of the batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese mixture over the batter, then top with the remaining batter. Use a knife to gently swirl the cream cheese through the batter to create beautiful ribbons.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no raw batter!). I always keep an eye on it after 50 minutes to avoid overbaking—it’s a fine balance.
- Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. This is the hardest part—waiting!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
