Blueberry Cream Cheese Loaf
Moist, rich, and bursting with juicy blueberries, this Blueberry Cream Cheese Loaf is everything you want in a homemade quick bread.
Servings: 2 loaves
Calories: 250kcal
Equipment
- Loaf Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Divided
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter Softened
- 8 oz Cream cheese Softened
- 1.5 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 4 large Eggs
Blueberries
- 2 cups Fresh or frozen blueberries
Instructions
- Preheat oven to 350°F. Grease two 9x5-inch loaf pans.
- Toss blueberries with 2 tablespoons of flour and set aside.
- In a large bowl, beat butter, cream cheese, sugar, and vanilla until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until combined.
- Fold in floured blueberries gently.
- Divide batter evenly between loaf pans. Bake 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add lemon zest to the batter. Frozen blueberries should not be thawed before adding. Store tightly wrapped at room temperature for 3 days or refrigerate up to 1 week.
Nutrition
Calories: 250kcal | Fat: 14g