Description
Enjoy a moist and flavorful Blueberry Cream Cheese Bread, bursting with fresh blueberries and a hint of lemon. This delightful loaf is perfect for breakfast, brunch, or a sweet snack, and is finished with a simple glaze for added sweetness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest (optional)
- 1/4 cup powdered sugar (for glaze, optional)
- 1–2 tablespoons milk (for glaze, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and set it aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and softened cream cheese until fully combined.
- Blend in the sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the blueberries, lemon juice, and lemon zest (if using) with a spatula.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.
- Carefully transfer the bread to a wire rack to cool completely.
- (Optional) For the glaze, mix the powdered sugar and milk in a small bowl until smooth. Adjust the consistency as needed.
- Once the bread has cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing.
- Slice the bread into thick pieces and serve.
Notes
- Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
- To thaw frozen bread, leave it at room temperature for a few hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes