Description
This Blueberry Cream Cheese Bread is a moist, flavorful loaf combining the tangy richness of cream cheese with the sweet burst of fresh blueberries. Perfect for a breakfast treat or afternoon snack, this bread offers a delightful balance of creamy texture and fruity flavor, baked to golden perfection in a loaf pan.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
Others
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, to the creamed butter and sugar, then stir in the milk and vanilla extract to combine all wet ingredients.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the bread.
- Prepare Cream Cheese: In a small bowl, mash the softened cream cheese with a fork until smooth, making it easy to fold into the batter.
- Incorporate Cream Cheese and Blueberries: Gently fold the mashed cream cheese and fresh blueberries into the batter until they are evenly distributed throughout.
- Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Slice the bread and serve, enjoying the delightful flavors of blueberry and cream cheese combined in a soft, tender loaf.
Notes
- Fresh blueberries work best, but frozen can be used if thawed and drained to prevent extra moisture.
- Do not overmix the batter to keep the bread tender and avoid dense texture.
- Make sure cream cheese is softened for easier folding into the batter.
- Check doneness with a toothpick after 50 minutes to prevent overbaking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
