Blueberry Cream Cheese Bread
A moist and indulgent loaf combining sweet blueberries with creamy cream cheese, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 4 ounces cream cheese, softened Ensure it's at room temperature for smooth mixing.
- 0.5 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cups milk
Fruits
- 1 cup fresh blueberries Frozen can be used, do not thaw.
- 1 tablespoon lemon zest Optional but recommended for flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt) and set aside.
- In a separate large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract to the cream cheese mixture and mix until well combined.
- Gradually add the dry mixture to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined; avoid overmixing.
- Fold in the fresh blueberries and lemon zest gently until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for approximately 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
For best results, ensure cream cheese is at room temperature and don't overmix the batter. Variations include adding nuts or different berries.