“Just tried this for the first time and it’s absolutely delicious! I’ll definitely be making it again tomorrow!”
This soft and tender quick bread gets its creamy texture from rich cream cheese and is studded with juicy bursts of fresh blueberries throughout.
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:
- Preheat & Prep: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Toss blueberries with 1 tablespoon of flour to prevent them from sinking.
- Mix Dry Ingredients: In a large bowl, whisk together the remaining flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
- Prepare Wet Ingredients: In another bowl, beat butter and cream cheese until smooth. Add eggs one at a time, beating well after each, then stir in vanilla extract.
- Combine: Gradually mix the dry ingredients into the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Blueberries: Gently fold in the coated blueberries. Pour the batter into the prepared pan and spread evenly.
- Bake & Cool: Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan 10 minutes before transferring to a wire rack to cool completely.
