Blueberry Cream Cheese Bread

Moist, rich blueberry cream cheese quick bread baked in two loaves, perfect for breakfast or snacking.

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Prep Time 10

Cook Time 50

Total Time 1

Course Breakfast

Cuisine American

Servings 2 loaves

Calories 363 kcal

Ingredients

1 cup unsalted butter softened
8 oz cream cheese softened
3/4 cup granulated sugar
2 tsp vanilla bean paste
4 large eggs
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries
1 tbsp all purpose flour for tossing blueberries
Butter or nonstick spray for greasing pans

Instructions

Preheat the oven to 350°F. Grease two 9 by 5 inch loaf pans with butter or nonstick spray.
In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
In a small bowl, toss the blueberries with 1 tablespoon flour until coated. Set aside.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add the sugar to the butter mixture and beat until light and slightly fluffy.
Beat in the vanilla bean paste.
Add the eggs one at a time, mixing well after each addition until fully incorporated.
On low speed, mix the dry ingredients into the wet ingredients just until no streaks of flour remain. Do not overmix.
Gently fold the floured blueberries into the batter with a spatula until evenly distributed.
Divide the thick batter evenly between the prepared loaf pans and smooth the tops.
Bake for 50 minutes, or until the tops are golden and a toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs.
Remove from the oven and let the loaves cool in the pans for 15 minutes.
Run a knife around the edges, then carefully remove the loaves from the pans and transfer to a wire rack to cool completely before slicing.

Notes

- Use full fat cream cheese for the best texture and flavor.
- Coating the blueberries in flour helps keep them from sinking to the bottom of the loaves.
- If the loaves brown too quickly near the end of baking, tent the tops loosely with foil.
- Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 3 days or freeze for up to 2 months.

Keyword blueberry bread, Blueberry Cream Cheese Bread, cream cheese quick bread, Vegetarian