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Blueberry Cream Cheese Bread

This Blueberry Cream Cheese Bread is a soft, sweet, and incredibly moist quick bread that serves as the perfect treat for breakfast or afternoon tea. By incorporating cream cheese directly into the batter, you achieve a rich, dense crumb that perfectly complements the bursting, juicy blueberries in every slice.
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Cook Time 1 hour 5 minutes
Servings: 10 slices
Course: Afternoon Tea, Breakfast
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour for coating berries
  • 1 cup all-purpose flour for the batter
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter at room temperature
  • 1/2 cup cream cheese at room temperature (brick style)
  • 3/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature

Equipment

  • 9x5 inch loaf pan
  • Stand mixer or handheld electric mixer
  • Spatula
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan with butter and line it with parchment paper for easy removal.
  2. In a small bowl, toss the fresh blueberries with one tablespoon of flour until they are evenly coated. This prevents them from sinking to the bottom of the loaf.
    1 cup fresh blueberries, 1 tablespoon all-purpose flour
  3. In a separate medium bowl, whisk together the remaining one cup of flour, baking powder, and salt. Set this dry mixture aside.
    1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
  4. Using a stand mixer with a paddle attachment or a handheld electric mixer, beat the softened butter, cream cheese, granulated sugar, and lemon zest on medium-high speed. Continue for about 3 minutes until the mixture is light and fluffy.
    1/2 cup butter, 1/2 cup cream cheese, 3/4 cup granulated sugar, 1 teaspoon lemon zest
  5. Add the vanilla extract to the creamed mixture, then add the eggs one at a time, beating well after each addition.
    1 teaspoon vanilla extract, 2 large eggs
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can make the bread tough.
  7. Gently fold in the flour-coated blueberries.
  8. Scrape the batter into the prepared loaf pan and smooth the top. Bake for approximately 65 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Always use brick-style cream cheese at room temperature for the best consistency. If the top of your bread begins to brown too quickly in the oven, simply cover it loosely with a piece of aluminum foil for the remainder of the baking time.