Preparation methods
1. Preheat the oven to 175°C (350°F). Grease and flour a 23 x 13 cm loaf tin or line it with baking paper to make unmolding easier.
2. Preparing the dry ingredients: In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
3. Beat the butter and cream cheese: In a large bowl, beat the softened butter and cream cheese until light and fluffy. This should take about 3 minutes. The cream cheese adds richness and a soft texture, making the bread both dense and tender.
4. Add the sugar and eggs: Gradually whisk in the sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. Mix the dry and wet ingredients: Add the dry ingredients to the wet ingredients in small amounts, alternating with the crème fraîche or yogurt. Mix until well combined; do not overmix, or the bread will be dense.
6. Add the blueberries: Gently fold in the blueberries using a spatula. Be careful not to crush them so they retain their juicy pieces.
7. Prepare the cream cheese filling: In a separate bowl, beat the cream cheese, icing sugar and vanilla extract until smooth and creamy.
8. Arrange the ingredients in the pan: Pour half of the batter into the prepared loaf pan. Then, spoon the cream cheese filling over the batter and spread it gently into an even layer. Cover with the remaining batter and smooth the surface. You can use a butter knife to lightly swirl the cream cheese filling into the batter.
9. Baking the bread: Place the pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs may remain). If the top is browning too quickly, you can lightly cover it with aluminum foil for the last 15 minutes of baking.
10. Cool and serve: Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. This allows the bread to settle and makes it easier to slice.
