Blueberry Cream Cheese Loaf Recipe (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1/2 cup unsalted butter
02 -
1 cup white sugar
03 -
2 large eggs, lightly beaten
04 -
1/3 cup whole milk
05 -
2 teaspoons pure vanilla extract
06 -
Juice of 1 medium lemon
07 -
Zest of 2 large lemons
→ Dry Ingredients
08 -
2 cups all-purpose flour
09 -
2 teaspoons baking powder
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon salt
→ Mix-ins
12 -
2 cups fresh blueberries
13 -
1 cup cream cheese
# Instructions:
01 -
Warm up your oven to 350°F and grab a 9x5 inch loaf pan. Give it a good greasing so nothing sticks.
02 -
In a bowl, beat your butter and sugar together until it gets light and fluffy, almost like frosting. Then mix in your eggs, milk, vanilla, lemon juice and that fresh lemon zest until everything's nice and smooth.
03 -
In another bowl, whisk together your flour, baking powder, baking soda and salt. Make a little well in the middle - this is where your wet ingredients will go.
04 -
Pour those wet ingredients into the well you made in the dry ingredients. Mix it up, but take it easy - you don't want to overwork the batter.
05 -
Now for the best part - gently fold in those fresh blueberries and cream cheese. Pour everything into your greased loaf pan.
06 -
Pop it in the middle of your oven for about 60-70 minutes. You'll know it's done when a skewer comes out clean. Let it cool in the pan for 20 minutes before taking it out.
# Notes:
01 -
The loaf needs to cool completely before slicing for the cleanest cuts
02 -
Fresh blueberries work best, but you can use frozen - just don't thaw them first
03 -
Make sure your cream cheese is cold when mixing in for the best texture