Description
A moist and flavorful Blueberry Cream Cheese Bread that combines tangy cream cheese with juicy blueberries, perfect for breakfast or a sweet snack. This easy-to-make loaf features a tender crumb enhanced by a hint of lemon zest and vanilla, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, and salt; set aside for later use.
- Cream the Butter and Cheese: In a large bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light, fluffy, and smooth.
- Add the Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, mixing well after each addition. Then stir in the vanilla extract thoroughly.
- Combine and Add Blueberries: Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries and optional lemon zest, taking care not to overmix to keep the batter light.
- Bake the Bread: Pour batter evenly into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw before adding to the batter to prevent color bleed.
- Lightly grease or line the loaf pan with parchment paper for easier removal.
- Lemon zest is optional but adds a bright, fresh flavor complementing the blueberries.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and then foil before freezing.
