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An Irresistible Blueberry Cream Cheese Loaf
If you’re on the lookout for a sweet treat that balances the tang of cream cheese with the burst of blueberries, look no further than this Blueberry Cream Cheese Loaf. Perfect for breakfast, an afternoon snack, or even dessert, this loaf is a delightful addition to any table. It’s simple to make, and whether you use fresh or frozen blueberries, it promises to be a hit with everyone who tries it.
Why You’ll Love This Recipe
This recipe is perfect for anyone who loves a good loaf cake. It’s incredibly easy to make, requiring minimal kitchen cleanup. The loaf’s texture is moist and almost cake-like, with a crispy, sweet crust that comes from a sprinkle of sugar baked on top. Plus, the flexibility to use either fresh or frozen blueberries means you can enjoy this treat year-round. A personal favorite change is swapping vegetable oil for butter, adding a richer flavor to the loaf.
Kitchen Equipment You’ll Need
- Electric mixer
- Two 9×5-inch loaf pans
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
- Spatula or spoon for folding ingredients
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Step-by-Step Instructions
- Preheat your oven to 350°F and grease two 9×5-inch loaf pans. Set them aside.
- Toss the blueberries with 2 tablespoons of flour to prevent them from sinking in the batter. Set aside.
- In a large mixing bowl, use an electric mixer to beat together the butter, cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the remaining 2 cups of flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture until fully combined.
- Gently fold in the blueberries, being careful not to overmix.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 45-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Allow the loaves to cool on a wire rack for 10 minutes before running a knife along the edges and inverting them out onto the rack to cool completely.
- Slice, serve, and enjoy!
Tips for Success
To ensure your loaf turns out perfectly, make sure all your ingredients are at room temperature before you start. This helps them blend more smoothly. Dusting the blueberries with flour is key to keeping them dispersed throughout the loaf rather than sinking to the bottom. Also, sprinkling a bit of sugar on top before baking can give the loaf a delightful crunchy crust.
Additional Tips and Variations
If you’re feeling adventurous, try substituting canned bing cherries for blueberries for a different flavor profile. You can also experiment by adding a dash of lemon zest to the batter for a citrusy twist.
Nutritional Highlights (Per Serving)
This loaf is rich in flavor and provides a good balance of carbohydrates from the flour and sugar, with a touch of protein from the eggs and cream cheese. The blueberries add a burst of antioxidants and vitamins.
Frequently Asked Questions (FAQ)
Can I make this loaf in advance? Yes, this loaf can be made a day or two in advance and stored in an airtight container.
Can I freeze the loaf? Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to three months. Thaw before serving.
What if I don’t have cream cheese? You could substitute with an equal amount of Greek yogurt or ricotta cheese for a slightly different texture and flavor.
Conclusion
This Blueberry Cream Cheese Loaf is a delicious and easy-to-make treat that you and your loved ones will enjoy. Whether you’re serving it for breakfast, as a snack, or dessert, it’s bound to be a favorite. Give it a try and let us know how it turns out. We’d love to hear your thoughts and any variations you come up with!
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