Moist, rich, and packed with blueberries, this Blueberry Cream Cheese Bread is perfect for breakfast or brunch.

Scale

½ cup unsalted butter

8 oz cream cheese

1 cup sugar

2 eggs

1 tsp vanilla extract

1½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

1½ cups blueberries

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1. Preheat oven to 350°F (175°C) and grease a 9×5 loaf pan.

2. Cream butter, cream cheese, and sugar until fluffy.

3. Add eggs and vanilla, mixing well.

4. Combine dry ingredients and add gradually.

5. Fold in blueberries tossed in flour.

6. Pour into pan and bake 50–55 minutes.

7. Cool before slicing.

Use frozen blueberries if fresh aren’t available.

For a gluten-free loaf, use 1:1 gluten-free flour.

Store at room temperature for 3 days or freeze up to 3 months.