A moist and flavorful loaf combining the tartness of fresh blueberries with the rich, creamy texture of cream cheese. Perfect for breakfast, brunch, or as a sweet afternoon treat.
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 or Greek yogurt
1 1/2 cups fresh blueberries (or frozen, if out of season)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the softened cream cheese until the mixture is smooth.
Stir in the vanilla extract and sour cream (or Greek yogurt) until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix.
Gently fold in the blueberries, taking care not to break them up too much to avoid coloring the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden brown on top.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
