Ingredients
Butter (unsalted/softened) – 1 cup
Cream cheese (softened) – 8 oz
Granulated sugar – ¾ cup
Vanilla extract – 2 teaspoon
Large eggs – 4
All-purpose flour – 2 cups
Baking powder – 1 ½ teaspoon
Salt – ½ teaspoon
Fresh blueberries – 2 cups
Flour (for tossing) – 1 tablespoon
Instructions
Preheat your oven to 350 degrees F and grease two 9×5-inch loaf pans with non-stick spray or butter.
In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
Beat in the vanilla extract and add the eggs one at a time, mixing well after each addition.
Gradually stir in the all-purpose flour, baking powder, and salt until just combined.
In a separate small bowl, toss the blueberries with 1 tablespoon of flour, then gently fold them into the thick batter.
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool in the pans for 10 minutes before transferring to a wire rack to cool completely before slicing.
Notes
• Ensure both butter and cream cheese are fully at room temperature to avoid lumps in the batter.
• Do not overmix the flour; stir only until the white streaks disappear to keep the bread tender.
• If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cuisine: American