Blueberry Cream Cheese Bread
A moist and flavorful bread made with cream cheese and fresh blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1 cup cream cheese, softened Make sure it's soft to avoid lumps.
- 1/2 cup butter, softened Softened for easy mixing.
- 1 cup sugar Can be substituted with sugar alternatives.
- 2 eggs Add one at a time while mixing.
- 1 teaspoon vanilla extract Adds flavor to the bread.
Dry Ingredients
- 2 cups all-purpose flour Feel free to substitute with whole wheat or gluten-free flour.
- 1 teaspoon baking powder Helps the bread rise.
- 1/2 teaspoon baking soda Also aids in rising.
- 1/4 teaspoon salt Enhances the flavors.
- 1 cup fresh blueberries Use fresh for best flavor; frozen can be used but do not thaw.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the softened cream cheese until well combined.
- Add the eggs one at a time, mixing thoroughly after each addition, followed by stirring in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and spread it evenly.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
To enhance the bread, try topping it with cream cheese or serving it alongside fresh fruit or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.