“Just tried this for the first time and it’s absolutely delicious! I’ll definitely be making it again tomorrow!”
This moist and tender quick bread owes its velvety texture to creamy softened cream cheese, with fresh blueberries adding bright pops of flavor in every slice.
Blueberry Cream Cheese Bread
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh blueberries | 1 cup |
| All-purpose flour | 1½ cups |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Salt | ½ tsp |
| Baking powder | ½ tsp |
| Baking soda | ¼ tsp |
| Unsalted butter, softened | ½ cup |
| Cream cheese, softened | 4 oz |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Milk | ½ cup |
Instructions
1. Preheat and Prepare:
Set the oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Toss the blueberries with 1 tablespoon of flour to help keep them suspended in the batter.
2. Mix Dry Ingredients:
In a large bowl, whisk together the remaining flour, both sugars, salt, baking powder, and baking soda.
3. Blend Wet Ingredients:
In a separate bowl, beat the butter and cream cheese until smooth and creamy. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
4. Combine Mixtures:
Add the dry ingredients to the wet mixture in batches, alternating with the milk. Begin and end with the dry mixture, stirring just until incorporated.
5. Add Blueberries:
Fold the flour-coated blueberries gently into the batter. Spread the batter evenly in the prepared loaf pan.
6. Bake and Cool:
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before moving it to a wire rack to finish cooling.
