Blueberry Cream Cheese Bread
A moist and flavorful bread made with cream cheese and fresh blueberries, perfect for breakfast or a sweet snack.
Ingredients
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries (tossed in 1 tbsp flour)
Instructions
- Preheat your oven to 350°F (175°C) and grease two standard loaf pans (9x5 inches).
- In a large mixing bowl, cream the butter, cream cheese, and sugar together until fluffy and light.
- Add the vanilla extract and eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry mixture into the wet batter, mixing on low speed until just combined.
- Gently fold the coated blueberries into the batter with a spatula.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.