Pour all of the cream cheese mixture over the batter, spreading it into an even layer.
Dollop the remaining blueberry batter over the cream cheese layer. Using a knife or skewer, gently swirl the batters together with 4-5 figure-eight motions. Do not over-swirl! You want distinct ribbons.
Step 5: Bake to Perfection
Bake for 60-75 minutes. The loaf is done when the top is golden, the edges pull away from the pan, and a toothpick inserted into the cake portion (avoiding the cream cheese) comes out clean or with a few moist crumbs. The center may still look slightly soft—this is normal due to the creamy layer.
Step 6: The Crucial Cool
Let the loaf cool in the pan on a wire rack for 30 minutes. Then, use the parchment to lift it out and let it cool completely (at least 2 hours) before slicing. This allows the cream cheese layer to set for clean, beautiful slices.
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Pro-Tips for Loaf Mastery
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Room Temperature is Key: Cold cream cheese or eggs will cause lumps and uneven mixing.
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Flour Your Berries: This simple step prevents them from sinking to the bottom during baking.
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Gentle Folding & Swirling: Overmixing the batter or over-swirling the layers will muddy the beautiful contrast.
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The Toothpick Test: Test the cake part, not the cream cheese. The cream cheese will leave a wet mark.
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Lemon Glaze Upgrade: Whisk ½ cup powdered sugar with 1-2 tbsp lemon juice and drizzle over the cooled loaf for extra zing and shine.
Serving & Storing Your Masterpiece
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