Description
This moist and flavorful Blueberry Cream Cheese Bread combines the tangy richness of cream cheese with the sweet burst of fresh blueberries, perfect for breakfast, brunch, or a delightful snack. Soft, tender, and easy to make, this loaf is a wonderful treat that balances creamy texture with fruity freshness.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Add-ins
- 1 1/2 cups fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure proper leavening.
- Cream Butter and Cream Cheese: In a large bowl, use an electric mixer to beat the softened unsalted butter and softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Add Sugar and Beat: Add the granulated sugar to the butter and cream cheese mixture and beat on medium speed until the mixture becomes light and fluffy, approximately 3 minutes.
- Incorporate Eggs: Add the eggs one at a time to the mixture, beating well after each addition for full incorporation.
- Add Vanilla: Stir in the vanilla extract to enhance the flavor of the batter.
- Add Half Dry Ingredients: Reduce mixer speed to low and add half of the dry ingredient mixture, mixing just until combined to avoid overmixing.
- Add Sour Cream: Mix in the sour cream on low speed until well blended, which keeps the bread moist.
- Add Remaining Dry Ingredients: Add the remaining dry ingredients, mixing gently just until combined, taking care not to overmix for a tender crumb.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter with a spatula or spoon, distributing evenly without crushing the berries.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly using a spatula.
- Bake: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set.
- Transfer to Rack: Carefully remove the bread from the pan and place it on a wire rack to cool completely before slicing and serving.
Notes
- Use fresh blueberries for best results; frozen blueberries can be used but may cause the batter to turn blue.
- Do not overmix the batter to keep the bread tender and light.
- Make sure cream cheese and butter are fully softened for smooth mixing.
- Check the bread around 55 minutes to prevent overbaking, as ovens vary.
- Allow the bread to cool completely for easier slicing and better texture.
