For the Blueberry Cake: 1½ cups (190g) all-purpose flour 1½ tsp baking powde r¼ tsp salt ½ cup (1 stick / 115g) unsalted butter, softened ¾ cup (150g) granulated sugar2 large eggs, room temperature1 tsp pure vanilla extract½ cup (120ml) sour cream or plain yogurt 1½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)1 tbsp flour (for tossing berries)

1. Make the Cream Cheese SwirlIn a bowl, beat cream cheese and sugar until smooth.
Beat in egg yolk and vanilla. Set aside.
Cream Cheese Brands2. Prep & Preheat Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan (or line with parchment).
3. Make the Cake BatterIn a bowl, whisk flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
Beat in eggs, one at a time, then vanilla.
Alternate adding dry ingredients and sour cream, starting and ending with flour. Mix until just combined.
Gently fold in blueberries (tossed in flour).
4. Layer & SwirlSpread half the batter into the pan.
Dollop cream cheese mixture evenly over top.
Cover with remaining batter.Use a knife to gently swirl the layers (don’t overmix!).
5. Bake to PerfectionBake 55–65 minutes, until a toothpick comes out with moist crumbs (not wet batter).
Cool in pan 15 minutes, then transfer to wire rack.