When I get the urge to make a quick bread, I usually turn to banana bread or pumpkin bread, and I’m sure I’m not alone there. But the world of quick breads is so much bigger! Take this Blueberry Cream Cheese Loaf, for instance. It’s just as quick as a loaf of banana bread, but it feels a little more special and is full of bright blueberries and cream cheese. What I’m saying is, it’s well worth expanding your bread baking repertoire for.
Butter and cream cheese keep the crumb of this bread both moist and flavorful, while the blueberries add juicy bursts in every bite. The batter comes together in one bowl – first you cream together the butter, cream cheese, and sugar, and then you add the eggs and finally the dry ingredients.
You can use either fresh or frozen blueberries here, but either way, it helps to dust them in a bit of flour before folding them in. It keeps them from all sinking to the bottom. And if you’re having a blueberry loaf, you want a blueberry in every bite!
This recipe will give you two loaves, so you can opt to share a loaf or freeze it to eat later on. It wouldn’t be unheard of for those two loaves to just disappear real fast, though. This bread is just that moist and sweet and delicious.
Blueberry Cream Cheese Loaf
Yields 2 loaves
- 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
- Preheat oven to 350°F and grease two 9x5-inch loaf pans. Set aside.
- Toss blueberries with the 2 tablespoons of flour. Set aside.
- 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.
- In a separate bowl, stir together the remaining 2 cups flour, baking powder, and salt. Gradually mix into the wet ingredients until thoroughly incorporated.
- 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.
- Let cool on wire rack 10 minutes before running a knife along the edges and inverting out onto wire rack to cool completely.
- Slice, serve, and enjoy!
Recipe adapted from Julies Eats and Treats.