Heavenly Blueberry Cream Cheese Loaf
A tender, moist loaf filled with juicy blueberries and a creamy, velvety cream cheese filling, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Make sure it's sifted.
- 1 cup granulated sugar
- 1 tablespoon baking powder Ensure it's fresh for the best rise.
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs At room temperature for best results.
- 1 teaspoon vanilla extract
- ¾ cup milk Can substitute with almond milk.
Filling and Add-ins
- 1 cup fresh blueberries Frozen blueberries are also suitable if thawed.
- 8 oz cream cheese, softened Mixed with 1/4 cup of sugar.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the butter until creamy, then add the eggs and vanilla. Mix well.
- Pour the wet mixture into the dry ingredients, gradually adding in the milk. Stir until combined, being careful not to over-mix.
- Gently fold in the blueberries.
Assembly and Baking
- In the greased loaf pan, pour half of the batter, followed by the cream cheese mixture, and top with the remaining batter.
- Bake for about 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
For an extra special touch, consider adding a sprinkle of powdered sugar or a dollop of whipped cream before serving.