Description
Moist and flavorful blueberry cream cheese bread packed with juicy fresh blueberries and a rich, tender crumb. Perfect for breakfast, dessert, or an anytime snack.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries, tossed in 1 tablespoon flour
Instructions
1. Preheat oven to 350°F and grease two 9×5 inch loaf pans.
2. In a large bowl, cream together the butter, cream cheese, and sugar until smooth and fluffy.
3. Add the vanilla extract and eggs, mixing until well combined.
4. Slowly mix in the flour, baking powder, and salt until just combined.
5. Gently fold in the flour-coated blueberries.
6. Divide the thick batter evenly between the prepared loaf pans.
7. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow the bread to cool slightly before removing from the pans and slicing.
Notes
Tossing the blueberries in flour helps prevent them from sinking in the batter.
Frozen blueberries can be used, but do not thaw them before adding.
Store the bread covered at room temperature for up to 2 days or refrigerate for longer freshness.
This recipe can also be baked in mini loaf pans or muffin tins; adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 363
- Sugar: 16g
- Sodium: 353mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 114mg