Description
Blueberry cream cheese bread delivers pure comfort straight from your kitchen, melding sweet berries with tangy cream cheese in a delightfully tender loaf that makes mornings feel special. Grab your mixing bowl and prepare to bake a slice of pure happiness that brings smiles with each warm, delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups fresh blueberries
- 8 ounces cream cheese
- 2 large eggs
- ½ cup unsalted butter
Supporting Ingredients:
- ¾ cup sugar
- ¼ cup milk
- 1 tablespoon lemon zest
Seasoning and Leavening Agents:
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Warm your oven to exactly 350°F and coat a 9×5-inch loaf pan with butter or cooking spray.
- Whisk 2 cups flour, 1 tsp baking powder, and ½ tsp salt together in a medium bowl until thoroughly combined.
- Use an electric mixer to blend ½ cup butter, 8 oz cream cheese, and ¾ cup sugar until the mixture becomes smooth and airy, approximately 3 minutes.
- Incorporate 2 eggs into the butter mixture one at a time, thoroughly mixing after each egg, then stir in 1 tsp vanilla extract.
- Slowly add the dry flour mixture to your wet ingredients, alternating with ¼ cup milk, and mix just until ingredients are combined.
- Carefully fold 1 ½ cups blueberries, 1 tbsp lemon zest, and ¼ tsp ground cinnamon into the batter, ensuring you do not overmix.
- Transfer the batter into your prepared loaf pan, smoothing the surface evenly with a spatula.
- Bake for 60-65 minutes at 350°F, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove the bread from the oven and allow it to rest inside the pan for 15 minutes.
- Slide the bread onto a wire rack and let it cool completely before slicing.
Notes
- Frozen blueberries work perfectly if fresh aren’t available, but toss them in a bit of flour first to prevent sinking in the batter.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and ensure your baking powder is gluten-free.
- Keep the bread moist by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to 3 days.
- When folding blueberries into the batter, use a gentle hand to avoid breaking the berries and turning your bread purple.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 5 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 292 kcal
- Sugar: 14 g
- Sodium: 151 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg