Blueberry Cream Cheese Bread
A delightful, moist loaf enriched with cream cheese and fresh blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 8 oz cream cheese, softened Ensure it's at room temperature for better incorporation.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Also at room temperature.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Fruits
- 1 cup fresh blueberries Toss in a little flour before folding in to prevent sinking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened cream cheese, sugar, and butter until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined.
- Gently fold in the blueberries until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Notes
For best results, use room-temperature ingredients. Store in an airtight container at room temperature for up to four days, or freeze for up to three months.