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Blueberry Cream Cheese Loaf

by Sara
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INGREDIENTS

  • 2 cups plus 2 tablespoons all-purpose flour, divided
  • 2 cups fresh or frozen blueberries
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

PREPARATION

  1. Preheat oven to 350°F and grease two 9×5-inch loaf pans. Set aside.
  2. Toss blueberries with the 2 tablespoons of flour. Set aside.
  3. In a large mixing bowl, beat the butter, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, stir together the remaining 2 cups flour, baking powder, and salt. Gradually mix into the wet ingredients until thoroughly incorporated.
  5. Gently fold in blueberries and pour batter into prepared loaf pans. Bake until a toothpick inserted into the center comes out clean, 45-55 minutes.
  6. Let cool on wire rack 10 minutes before running a knife along the edges and inverting out onto wire rack to cool completely.
  7. Slice, serve, and enjoy!

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