Description
This Blueberry Cream Cheese Bread is a moist and flavorful quick bread perfect for breakfast or an afternoon snack. It combines the tangy richness of cream cheese with fresh blueberries in a tender, buttery batter that bakes into a golden loaf. Easy to prepare and delicious, this loaf can be enjoyed plain or topped with a simple glaze for an extra touch of sweetness.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp flour (for coating blueberries)
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Fruits
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Cheese: In a large bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Sugar and Eggs: Add the granulated sugar to the butter and cream cheese mixture, then beat until the mixture becomes light and fluffy. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients to maintain batter consistency. Mix gently to just combine; avoid overmixing.
- Prepare Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This step helps prevent the berries from sinking to the bottom of the loaf during baking.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter, ensuring an even distribution without breaking the berries.
- Fill and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for about 10 minutes to set. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture which can affect texture.
- For added sweetness, make a simple glaze by mixing ½ cup powdered sugar with 1–2 teaspoons of milk or lemon juice and drizzle over the cooled loaf.
- To prevent blueberries from sinking, coating them with flour is an essential step.
