Blueberry Cream Cheese Loaf
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.
Why You’ll Love This Recipe
This Blueberry Cream Cheese Loaf is a delightful twist on traditional quick breads. The combination of butter and cream cheese ensures a moist, tender crumb, and the blueberries add a burst of juicy flavor in every bite. Plus, the batter comes together in just one bowl, making it a breeze to prepare. Whether you’re a seasoned baker or a beginner, you’ll appreciate how easy and rewarding this recipe is.
Kitchen Equipment You’ll Need
- Two 9×5-inch loaf pans
- Electric mixer
- Large mixing bowl
- Spatula
- Wire rack
- Oven
- Measuring cups and spoons
Ingredients
- 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
Step-by-Step Instructions
- Preheat your oven to 350°F and grease two 9×5-inch loaf pans. Set them aside.
- Toss the blueberries with 2 tablespoons of flour to coat them. This helps prevent them from sinking to the bottom of the loaf during baking. Set aside.
- In a large mixing bowl, use an electric mixer to beat together the butter, cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the remaining 2 cups of flour with the baking powder and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the floured blueberries, then pour the batter evenly into the prepared loaf pans.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before running a knife along the edges and inverting them onto a wire rack to cool completely.
- Slice, serve, and enjoy your delicious Blueberry Cream Cheese Loaf!
Tips for Success
For the best results, make sure your butter and cream cheese are softened before mixing. This ensures a smooth batter. Also, coating the blueberries in flour is crucial to keep them evenly distributed throughout the loaf.
Additional Tips or Variations
If you’re feeling adventurous, try adding a teaspoon of lemon zest for a citrusy twist. You can also substitute raspberries or blackberries for a different berry flavor.
Nutritional Highlights (Per Serving)
Each serving of Blueberry Cream Cheese Loaf is approximately:
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Protein: 5g
- Sugar: 25g
Frequently Asked Questions (FAQ)
Can I use frozen blueberries? Yes, you can use frozen blueberries. Just make sure to coat them in flour to prevent them from sinking.
How should I store the loaf? Store any leftover loaf in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Can I make this loaf gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Conclusion
I hope you enjoy baking and savoring this Blueberry Cream Cheese Loaf as much as I do. It’s a versatile recipe that you can tweak to your liking, and it’s perfect for sharing with family and friends. Give it a try, and don’t forget to share your delicious results with me in the comments below!