For the Streusel Topping:
½ cup (65g) All-Purpose Flour
¼ cup (50g) Granulated Sugar
¼ cup (55g) Light Brown Sugar, packed
½ teaspoon Ground Cinnamon
¼ cup (½ stick / 57g) Unsalted Butter, cold & cubed
For the Cream Cheese Filling:
8 oz (226g) Cream Cheese, softened
¼ cup (50g) Granulated Sugar
1 Large Egg Yolk
1 teaspoon Pure Vanilla Extract
For the Blueberry Loaf:
2 cups (250g) All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Fine Sea Salt
½ cup (1 stick / 113g) Unsalted Butter, softened
1 cup (200g) Granulated Sugar
2 Large Eggs, room temperature
½ cup (120ml) Sour Cream or Full-Fat Greek Yogurt, room temperature
¼ cup (60ml) Whole Milk, room temperature
1 ½ teaspoons Pure Vanilla Extract
1 ½ cups Fresh Blueberries (or frozen, do not thaw)
1 tablespoon All-Purpose Flour (for tossing berries)
The Step-by-Step Symphony
Phase 1: Prep & Make the Components
Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
