Hey there, baking buddies! Are you ready to dive headfirst into a world of pure, unadulterated deliciousness? Because that’s exactly what awaits you with this luscious Blueberry Cream Cheese Bread. Forget those dry, crumbly loaves of the past – this recipe is all about moist, tender texture and a burst of juicy blueberry flavor in every bite. Imagine sinking your teeth into a warm slice, the cream cheese adding a subtle tang that perfectly complements the sweet blueberries. It’s the perfect treat for breakfast, brunch, an afternoon snack, or even dessert!
What makes this recipe so special? It’s the irresistible combination of creamy cream cheese, sweet blueberries, and a subtly sweet bread base. The cream cheese adds a beautiful richness and moisture, preventing dryness which is a common complaint with many quick breads. The blueberries provide a delightful burst of juicy sweetness and a pop of color. It’s incredibly easy to make – no fancy techniques or hours of kneading required – perfect for even the busiest weeknights. And let’s be honest, the aroma alone as it bakes will fill your kitchen with pure happiness. This bread evokes feelings of cozy comfort and delightful indulgence, the kind of treat that makes even the most stressful day a little brighter.
Prepare to be amazed by the taste, the texture, and the sheer simplicity of this recipe. Trust me, once you’ve tasted this heavenly bread, you’ll be making it again and again!
What You’ll Need
This recipe uses simple, readily available ingredients that you probably already have in your pantry. Let’s gather them up:
- Unsalted Butter (1 cup, softened): Softened butter is key for a smooth and creamy batter. Don’t skip the softening step!
- Cream Cheese (8 oz, softened): This provides the luscious creaminess and tang that makes this bread so special. Soften it to room temperature for easy mixing.
- Granulated Sugar (3/4 cup): The perfect amount of sweetness to balance the tangy cream cheese and the juicy blueberries.
- Vanilla Extract (2 teaspoons): A touch of vanilla enhances the overall flavor profile, adding warmth and complexity.
- Large Eggs (4): Eggs bind the ingredients together and add richness to the bread.
- All-Purpose Flour (2 cups): The foundation of our delicious bread. Make sure to measure it accurately.
- Baking Powder (1 1/2 teaspoons): This leavening agent is crucial for a light and fluffy texture. Check its expiration date!
- Salt (1/2 teaspoon): A pinch of salt balances the sweetness and enhances the flavors.
- Fresh Blueberries (2 cups): The star of the show! Use fresh blueberries for the best flavor and texture. Toss them gently in a tablespoon of flour to prevent them from sinking to the bottom.
Step-by-Step Instructions
Let’s bake! Follow these simple steps to create your delicious Blueberry Cream Cheese Bread:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will prevent sticking and ensure easy removal.
- Cream Together: In a large bowl, cream together the softened butter and cream cheese until light and fluffy. Use an electric mixer for best results. This step is crucial for a tender crumb.
- Add Sweetness and Flavor: Gradually add the sugar and beat until well combined. Then, stir in the vanilla extract.
- Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix; a few lumps are okay.
- Fold in Blueberries: Gently fold in the blueberries that have been tossed in a tablespoon of flour. This will help prevent them from sinking to the bottom of the loaf.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes, as ovens can vary.
- Cool and Serve: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Pro Tip: For an even more intense blueberry flavor, consider adding a teaspoon of lemon zest to the batter.
Tips for Success
To ensure your Blueberry Cream Cheese Bread turns out perfectly, here are a few helpful hints:
Make sure your butter and cream cheese are softened to room temperature. This will allow them to blend smoothly, creating a light and airy batter. Don’t overmix the batter once you add the flour. Overmixing can develop the gluten in the flour, resulting in a tough bread. Gently fold in the blueberries to prevent them from sinking. Using fresh, high-quality blueberries will make a difference in the overall flavor. If your blueberries are particularly juicy, consider increasing the flour slightly to absorb excess moisture.
And finally, don’t rush the cooling process. Allowing the bread to cool completely before slicing will prevent it from crumbling and ensure you get the best texture.
Variations to Try
Feeling adventurous? Try these variations on our classic Blueberry Cream Cheese Bread:
Lemon Blueberry: Add the zest of one lemon to the batter for a bright, citrusy twist. Double Berry: Add a cup of raspberries or blackberries along with the blueberries for a mixed berry delight. Spiced Blueberry: Incorporate 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for a warm, spiced flavor. For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend. Remember to adjust the baking time as needed, depending on the specific gluten-free blend.
Storing and Reheating
Store your Blueberry Cream Cheese Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it. Wrap it tightly in plastic wrap and then foil, and store it in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator, then reheat slices in a toaster oven or microwave until warm.
Frequently Asked Questions
Q: Can I use frozen blueberries? A: While fresh blueberries are ideal, you can use frozen blueberries. Make sure to thaw them completely and pat them dry with a paper towel before adding them to the batter. You may need to slightly increase the flour to compensate for added moisture.
Q: Can I substitute the cream cheese? A: While cream cheese provides the unique texture and tang, you could try substituting it with Greek yogurt or sour cream. However, the final product will have a different taste and texture. It might be slightly less rich and creamy.
Q: How long does the bread last? A: Stored properly in an airtight container at room temperature, your Blueberry Cream Cheese Bread will last for up to 3 days. In the freezer, it can last for up to 3 months.
Q: Can I make muffins instead of a loaf? A: Absolutely! You can easily adapt this recipe to make muffins. Fill greased muffin cups about 2/3 full and bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
The Final Word
This Luscious Blueberry Cream Cheese Bread is a true baking masterpiece. Its incredible flavor, simple preparation, and delightful texture make it a perfect recipe for any occasion. Whether you’re a seasoned baker or a kitchen newbie, this recipe is guaranteed to impress. So go ahead, give it a try, and prepare to be amazed by the delicious results. Don’t forget to leave a comment below and let me know how yours turned out! And if you loved it, please rate the recipe – your feedback means the world!
Blueberry Cream Cheese Bread
Equipment
- 9×5 inch loaf pan Grease and flour the pan before baking.
- Mixing bowls
Ingredients
Wet Ingredients
- 1 cup butter softened, unsalted
- 8 oz cream cheese softened
- 0.75 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
Dry Ingredients
- 2 cups flour all purpose
- 1.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups blueberries fresh, tossed in 1 tablespoon flour
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and cream cheese until smooth.
- Beat in the sugar, then add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the floured blueberries.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.