Blueberry Cream Cheese Loaf

A soft, buttery loaf with a creamy cheesecake swirl and juicy blueberries.

Servings: 8–10 slices
Prep Time: 20 minutes
Air Fry Time: 40–50 minutes

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Ingredients

For the Loaf Batter

• 1½ cups (190 g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (100 g) granulated sugar
• 2 large eggs (room temperature)
• ½ cup (120 ml) milk
• ⅓ cup (80 ml) vegetable oil or melted butter
• 1 tsp vanilla extract

For the Cream Cheese Filling

• 200 g cream cheese, softened
• 3 tbsp granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

Blueberries

• 1 cup (150 g) fresh or frozen blueberries
• 1 tbsp flour (to coat the blueberries)

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Instructions

Step 1: Prepare the Batter

1. Preheat the air fryer to 160°C (320°F) for 3 minutes.
2. In one bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, whisk the sugar, eggs, milk, oil, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and mix just until combined.
5. Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.

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Step 2: Make the Cream Cheese Filling

1. Beat the cream cheese until smooth.
2. Add the sugar, egg yolk, and vanilla.
3. Mix until creamy and lump-free.

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Step 3: Assemble

1. Grease and line a 6-inch loaf pan that fits your air fryer.
2. Pour half of the batter into the pan.
3. Spread the cream cheese filling evenly over the batter.
4. Add the remaining batter on top.
5. For a marbled effect, gently swirl the cream cheese with a knife.

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Step 4: Air Fry

• Cook at 160°C (320°F) for 40–50 minutes.
• If the top starts browning too quickly, loosely cover it with aluminum foil after the first 20–25 minutes.
• Check for doneness by inserting a toothpick into the cake (avoid the cream cheese layer). It should come out mostly clean.

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Step 5: Cool

• Let the loaf cool in the pan for 15 minutes.
• Transfer to a wire rack and cool completely before slicing.

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Optional Glaze

Mix:

• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

Drizzle over the cooled loaf and garnish with extra blueberries.

Tips

• Coat the blueberries in flour to help prevent them from sinking.
• If using frozen blueberries, do not thaw them before adding to the batter.
• Store leftovers in the refrigerator for up to 4 days because of the cream cheese filling.
• For the best texture, let the loaf sit at room temperature for 15–20 minutes before serving.