Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries, tossed with 1 tablespoon flour
Instructions
- Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or prepare 5–6 mini loaf pans.
- In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until smooth and creamy.
- Mix in the vanilla extract, then add the eggs one at a time, beating until fully combined.
- Gradually mix in the flour, baking powder, and salt until just combined. The batter will be thick — that’s normal.
- Gently fold in the floured blueberries using a spatula to avoid crushing them.
- Divide batter evenly between prepared pans. Bake for about 50 minutes (adjust 25–35 minutes for mini loaves), or until a toothpick inserted in the center comes out clean.
- Let the bread cool slightly in the pan, then remove, slice, and enjoy.
Notes
For best results, use fresh blueberries and do not overmix after adding flour to keep the crumb tender.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: blueberry bread, cream cheese bread, brunch, easy dessert, make-ahead treat