Looking for a treat that hits the sweet spot without any lemon? Check out this Blueberry Cream Cheese Bread! Juicy blueberries and creamy goodness make every slice irresistible, perfect for breakfast or a sweet snack.
For the Bread:
For the Cream Cheese Layer:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to keep your bread from sticking.
In a large bowl, beat the butter and 1 cup sugar together until light and creamy. Add in the eggs and vanilla, mixing until smooth.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, blending well.
Gently fold in the blueberries, ensuring they are evenly dispersed in the batter.
For the cream cheese layer, beat the softened cream cheese with 1/4 cup sugar and 1 egg until smooth and creamy.
Pour half of the blueberry batter into the prepared loaf pan, spreading evenly. Next, layer with the cream cheese mixture, and finally, top with the remaining blueberry batter.
Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
Serve warm or at room temperature, and enjoy the delightful layers!
If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This bread can be enjoyed as is or with a spread of butter or cream cheese for an extra treat.
Find it online: https://www.chyachya.com/blueberry-cream-cheese-bread/