Description
A delightful combination of sweet and tangy flavors, this Blueberry Cream Cheese Loaf perfectly captures the essence of fall.
Ingredients
- 1 cup (8 oz) cream cheese, softened
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (or halal butter alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups all-purpose flour (or gluten-free flour for a variation)
- 1 cup fresh or frozen blueberries (if using frozen blueberries, do not thaw)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
- Cream together the softened cream cheese and butter until light and fluffy.
- Add granulated sugar, beating until well combined. Then add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract until everything is nicely blended.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- Mix the dry ingredients into the wet mixture until just incorporated.
- Fold in your blueberries gently to avoid smashing them.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure cream cheese and butter are at room temperature for a smooth batter. Overmixing can lead to a dense loaf. Fresh blueberries provide the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American