Description
A moist and tender quick bread bursting with juicy blueberries and a delightful tang from cream cheese. This easy loaf is perfect for any occasion, from busy weeknights to elevated weekend brunches, offering a comforting bake with minimal fuss.
Ingredients
2 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 cup unsalted butter, softened
1 cup granulated sugar
4 oz cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, toss blueberries with 2 tablespoons of flour. Set aside.
In a large bowl, cream together softened butter, granulated sugar, and softened cream cheese until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together the remaining 2 cups of all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the floured blueberries.
Pour batter into the prepared loaf pan and spread evenly.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
If using frozen blueberries, do not thaw them before tossing with flour. For fresh blueberries, rinse and pat them dry before coating in flour. Ensure cream cheese and butter are truly softened for the best texture. Overmixing the batter can result in a tough loaf.
- Prep Time: 20
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg