Sweet Blueberry Cheese Loaf (Printer-Friendly Version)
# What You'll Need:
→ Bread Batter
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
3/4 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup milk or buttermilk
10 -
1 cup fresh or frozen blueberries
11 -
1 tablespoon flour (for coating blueberries)
→ Cream Cheese Filling
12 -
8 oz cream cheese, softened
13 -
1/4 cup granulated sugar
14 -
1 large egg
15 -
1 teaspoon vanilla extract
# Let's Cook!:
01 -
Preheat oven to 350°F (175°C). Grease 9x5-inch loaf pan and line with parchment paper.
02 -
Whisk together flour, baking powder, baking soda, and salt in medium bowl.
03 -
Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Gradually mix in dry ingredients alternating with milk. Fold in flour-coated blueberries.
04 -
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
05 -
Pour half batter in pan, spread cream cheese mixture over it, then top with remaining batter.
06 -
Bake 55-65 minutes until toothpick comes out clean. Cover with foil if top browns too quickly.
# Cook's Notes:
01 -
Store at room temperature up to 3 days or refrigerate up to 5 days
02 -
Can use frozen blueberries without thawing
03 -
Freezes well for up to 3 months