Description
This Blueberry Cream Cheese Bread is a moist and flavorful quick bread featuring a smooth cream cheese and butter base, studded with fresh or frozen blueberries. Perfect for breakfast, brunch, or a delightful dessert, this loaf combines the richness of cream cheese with the tartness of blueberries for a delicious treat that’s easy to bake and enjoy.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Additional Ingredients
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Optional: coarse sugar for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously and line it with parchment paper if desired for easier removal of the bread.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring there are no lumps.
- Add Sugar and Eggs: Gradually add the granulated sugar into the butter and cream cheese mixture, beating until the mixture turns light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing which can make the bread tough.
- Fold in Blueberries: Carefully fold in the blueberries that have been tossed in flour; this helps prevent them from sinking to the bottom of the loaf during baking.
- Pour Batter and Add Topping: Pour the batter into the prepared loaf pan and spread it evenly with a spatula. If desired, sprinkle coarse sugar over the top for a sweet, crunchy crust.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- Cool: Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and allows the texture to set.
Notes
- If using frozen blueberries, do not thaw them before adding to prevent excess bleeding into the batter which can discolor the bread.
- This bread is delicious served slightly warm or chilled according to preference.
- Store leftovers in the refrigerator for up to 5 days to maintain freshness.
- You can freeze the loaf for up to 2 months; wrap tightly in plastic wrap and aluminum foil for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
