Blueberry Cream Cheese Loaf

x 1

Moist, tender, bakery-style quick bread with cream cheese and blueberries.

Prep Time

15 min

Cook Time

50 min

Total Time

1 1/12 hours

two 9x5-inch loaf pans
mixing bowls
electric mixer
spatula
wire cooling rack
Vegetarian
Dessert
Breakfast
Snack
Baking
Bread
Kid Friendly

Ingredients

  • 2 cups all-purpose flour divided; 2 tablespoons used to coat blueberries
  • 2 cups blueberries fresh or frozen; tossed with 2 tablespoons of flour to prevent sinking
  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preparation

  1. Preheat oven to 350°F (175°C). Grease two 9x5-inch loaf pans and set aside.
  2. Toss the blueberries with the 2 tablespoons of flour reserved to help keep them from sinking.
  3. In a large bowl, beat the butter, cream cheese, sugar, and vanilla until smooth and fluffy. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If baking in one large loaf, bake about 70–80 minutes.
  8. Cool in pans for 10 minutes, then remove and cool completely on a wire rack before slicing.