Blueberry Cream Cheese Bread
This blueberry cream cheese bread is a quick, moist, and utterly indulgent treat packed with juicy blueberries and tangy cream cheese. It's easy to customize and perfect for any occasion.
Equipment
- Oven
- Two 9×5-inch loaf pans
- Large bowl
- Spatula
- Wire rack
Ingredients
- 1 cup butter softened, unsalted
- 8 oz cream cheese softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries fresh, tossed in 1 tablespoon flour
Instructions
- Preheat your oven to 350°F and grease two 9×5-inch loaf pans.
- In a large bowl, cream together the butter, cream cheese, and sugar until smooth and fluffy.
- Mix in the vanilla extract and eggs, one at a time, ensuring everything is well combined.
- Gradually sift in the flour, baking powder, and salt, mixing until just incorporated. Avoid overmixing to maintain tenderness.
- Gently fold in the flour-coated blueberries with a spatula to prevent them from sinking.
- Evenly divide the batter (it will be thick) between the prepared pans and smooth the tops with a spatula.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow loaves to cool in the pans for 10 minutes before transferring them to a wire rack. Slice and enjoy!
Notes
Tips: Toss blueberries in flour to prevent sinking, and sprinkle sugar on top for a golden crust. Bread can be frozen for up to 3 months.