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Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread is a quick and simple recipe that comes together in no time! Moist and flavor packed with juicy, plump, fresh blueberries throughout!
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Prep Time 10 minutes
Cook Time 50 minutes
10 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 363
Ingredients Equipment Method Notes

Ingredients
  

  • The Wet Base
  • Butter: 1 cup 2 sticks, softened and unsalted. Soft butter is crucial for the creaming method.
  • Cream Cheese: 8 oz 1 block, softened. Do not use whipped cream cheese; stick to the brick style.
  • Sugar: ¾ cup; provides sweetness and aids in aeration.
  • Eggs: 4 large; adds structure and richness.
  • Vanilla Extract: 2 teaspoons; enhances the sweet cream flavor.
  • The Dry Ingredients
  • Flour: 2 cups All-Purpose flour; gives the bread its structure.
  • Baking Powder: 1 ½ teaspoons; the leavening agent to help the heavy batter rise.
  • Salt: ½ teaspoon; balances the sweetness.
  • The Fruit
  • Blueberries: 2 cups fresh. Important: Toss them in 1 tablespoon of flour before adding to the batter.

Equipment

  • Electric Hand Mixer
  • Loaf Pans
  • Mixing Bowls
  • Spatula
  • Toothpick

Method
 

  1. Prep: Preheat your oven to 350°F (175°C). Grease two 9x5 inch loaf pans with butter or cooking spray.
  2. Cream: In a large mixing bowl, use an electric hand mixer to cream together the softened butter, softened cream cheese, and sugar. Beat until smooth, creamy, and slightly fluffy (about 2–3 minutes).
  3. Add Wets: Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition to ensure the batter doesn't curdle.
  4. Add Drys: Slowly add the flour, baking powder, and salt. Mix on low speed just until combined. Do not overmix.
  5. Fold Berries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour (this prevents sinking). Carefully fold the berries into the thick batter using a spatula.
  6. Bake: Divide the batter evenly between the two prepared loaf pans. It will be thick; smooth the tops. Bake for about 50 minutes.
  7. Test: Insert a toothpick into the center of the bread. It is done when the toothpick comes out clean or with just a few moist crumbs.
  8. Cool: Remove from the oven. Let the loaves cool in the pans for 10 minutes, then remove them and place on a wire rack to cool completely before slicing.

Notes

Batter will be thick. Ensure butter and cream cheese are softened to room temperature for a smooth batter. Toss blueberries in flour to prevent sinking.