This decadent Blueberry Muffin Cheesecake Loaf marries all the things we love in a blueberry muffin with sweet cream cheese for a perfect union of flavor. The streusel top and blueberry-studded batter encase a surprise ribbon of rich cream cheese filling.
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.
Follow these tips for making Blueberry Muffin Cheesecake Loaf. See the recipe for detailed instructions.
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.
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.
Fold the flour-coated blueberries into the batter. Coating the blueberries in a little flour keeps them from sinking.
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.
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.
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.
Follow these tips for storing Blueberry Muffin Cheesecake Loaf.
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.
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.
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.
Heat oven to 350°F. Grease a 9x5-inch loaf pan with baking spray with flour, making sure to coat the corners. Line the pan with parchment paper, leaving enough hanging over the two long sides to aid in removing the loaf from the pan once baked.
In a small bowl, mix Streusel ingredients with a fork until combined. Refrigerate while making the batter.
In a small bowl, mix blueberries and 1 tablespoon flour; set aside.
In a large mixing bowl, beat 3/4 cup butter and 1 1/2 cups sugar with an electric mixer on high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating 30 seconds and scraping the side of the bowl after each addition. Beat in milk, lemon zest, and vanilla. Beat in 1/2 cup flour, baking powder, and salt. Fold in 1 1/2 cups flour with a flexible spatula. Fold in floured blueberries.
In a medium bowl, mix Filling ingredients until smooth. Spoon into a resealable food-storage plastic bag and cut a small tip from one corner of the bag.
Spread 2/3 of the batter into the pan. Pipe cream cheese mixture in a strip around the edges of the batter, about 1-inch from the sides of the pan. Gently spread cream cheese mixture over the batter with a spatula, leaving an uncovered strip down the center of the loaf.
Spoon remaining batter over the top; spread evenly to cover the entire surface. Sprinkle streusel evenly over the batter. Place loaf pan on a baking sheet and place both in the oven.
Bake 1 hour 15 minutes to 1 hour 30 minutes or until a toothpick inserted in the center, top 1/3 of the cake comes out clean with no batter or sticky crumbs.
Cool in the pan for at least 45 minutes. Run a metal spatula or knife carefully around the edge of the loaf to loosen. Lift the loaf out of the pan using the parchment paper and place on a cooling rack. Cool completely, about 1 hour. Store in the refrigerator.
Coating the blueberries in a little flour before adding to the batter keeps them from sinking to the bottom of the loaf while baking.
Reduced-fat cream cheese (sometimes labeled neufchatel cheese) can be used in place of the regular cream cheese, if you prefer.
Frozen blueberries can be used in this recipe in place of the fresh blueberries. Work quickly once the frozen berries have been added to the batter as the cold temperature of the berries can cause the batter to become stiff and harder to spread. Increase the bake time by 5 to 10 minutes.
