Description
Indulge in the delightful flavors of this Blueberry Cream Cheese Bread. With a moist, tender crumb and bursts of juicy blueberries, this bread is perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Blueberries:
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Cheese: In a large mixing bowl, cream butter, cream cheese, and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Combine Wet and Dry: Add dry ingredients to the wet mixture in three parts, alternating with buttermilk. Stir until just combined.
- Add Blueberries: Toss blueberries with flour, then gently fold into batter.
- Bake: Pour batter into pan, smooth the top, and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Tossing blueberries in flour prevents sinking.
- Bread tastes better the next day and can be stored airtight for up to 3 days at room temperature or longer in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
