Blueberry Muffin Cheesecake Loaf

Recipe Ingredients

Here’s a look at the ingredients you’ll need for Blueberry Muffin Cheesecake Loaf.

Blueberries: Fresh or frozen berries work in this recipe! If you are using frozen berries, add 5 to 10 minutes to the final bake time.

Cream Cheese: Softened cream cheese and a little sugar make the cheesecake ribbon in this loaf.

Lemon Zest: A little lemon zest brightens the batter and enhances the flavor of both the blueberries and cream cheese.

All-Purpose Flour: Gold Medal™ All Purpose Flour is the perfect blend for virtually any bake; this flour has just enough protein to uphold structure while remaining tender and soft. A dusting on the blueberries keeps them from sinking in the batter.  

Eggs: The 3 eggs do a lot of lifting, literally! Not only do they add structure and richness, they also create volume and lift.

Other Ingredients You’ll Need: Sugar, butter, salt, milk, vanilla, and baking powder.

How to Make Blueberry Muffin Cheesecake Loaf

Follow these tips for making Blueberry Muffin Cheesecake Loaf. See the recipe for detailed instructions.

1. Make the Streusel

Start by making the streusel so it is ready when the batter is done. Mash the flour, sugar, and butter together until you have a crumbly mixture and refrigerate while you continue with the recipe.

2. Mix the Batter

This loaf begins by creaming butter and sugar until pale and fluffy. You want a pale color, a fluffy texture, and double the volume you started with. Scraping down the sides and bottom of the bowl between each egg and ingredient addition ensures an evenly mixed batter. In a separate bowl, mix up the cream cheese and sugar. If your cream cheese is soft enough, you should be able to do this with a whisk or spoon.

3. Fold in the Blueberries

Fold the flour-coated blueberries into the batter. Coating the blueberries in a little flour keeps them from sinking.

4. Add the Cream Cheese Layer

Add 2/3 of the batter to the pan, then add the cream cheese layer. The easiest way to distribute the cream cheese is by piping it onto the batter. You don't need a fancy bag; a resealable plastic sandwich bag will work! Pipe the cream cheese onto the batter, leaving an uncovered strip in the middle–this will help prevent a crater from forming in the middle of the loaf.

5. Add Streusel and Bake

Spread the remaining batter on top of the cream cheese layer, then cover the entire top with the streusel. You want a blanket of streusel that covers the batter. Bake the loaf on a baking sheet to catch any spills and prevent the bottom from getting too browned.

6. Keep Baking

This cake has a lot of moist ingredients and takes a long bake. We are talking for 1 hour, plus 15 to 30 more minutes. Be patient! The loaf is done once a toothpick inserted in the center, top 1/3 of the cake comes out clean.

How to Store (and Reheat) Blueberry Muffin Cheesecake Loaf

Follow these tips for storing Blueberry Muffin Cheesecake Loaf.

Refrigerator Storage

This loaf must be stored in the refrigerator due to the cream cheese filling. Wrap the leftover loaf or individual slices in plastic wrap or place in a resealable food-storage plastic bag and refrigerate for up to 5 days.

Freezer Storage

Wrap the loaf or individual slices in plastic wrap and place in a resealable freezer plastic bag. Store in the freezer for up to 1 month.

Thawing

Thaw in the refrigerator. It is not recommended to microwave as the cream cheese filling may melt and become very hot before the loaf is warm.