Description
This Blueberry Cream Cheese Bread is a moist and delicious quick bread featuring a creamy texture from cream cheese and bursts of sweet, juicy blueberries throughout. Perfect for breakfast, brunch, or an anytime snack, this loaf combines the richness of butter and cream cheese with fresh lemon zest for a bright flavor twist.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking and ensure easy removal of the bread.
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation into the wet ingredients.
- Cream the Butter and Cheese: In a large bowl, beat the softened unsalted butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture in the bread.
- Add the Eggs and Vanilla: Add the eggs one at a time to the butter and cream cheese mixture, beating well after each addition to fully incorporate. Then, stir in the vanilla extract for flavor.
- Combine and Add Blueberries: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overmixing. Gently fold in the fresh or frozen blueberries and the optional lemon zest to evenly distribute them without breaking the berries.
- Bake the Bread: Pour the prepared batter into the greased loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Using frozen blueberries is convenient but do not thaw before adding to batter to prevent color bleeding.
- Lemon zest is optional but adds a fresh, citrus brightness that complements the blueberries.
- Ensure butter and cream cheese are softened for easy creaming and a smooth batter.
- Do not overmix batter to keep the bread light and tender.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
