Description
A moist and rich blueberry cream cheese bread topped with a sweet vanilla glaze. Perfect for breakfast, dessert, or gifting.
Ingredients
2 cups + 2 tablespoons all-purpose flour (276g)
2 cups blueberries (fresh or frozen, 380g)
1 cup unsalted butter (227g)
8 oz cream cheese, softened (225g)
1½ cups granulated sugar (301g)
1 teaspoon vanilla extract (5ml)
4 eggs
1½ teaspoons baking powder (6g)
½ teaspoon salt (3g)
1 cup powdered sugar (121g)
2 tablespoons milk (30ml)
1 teaspoon vanilla extract (for glaze)
Instructions
1. Preheat the oven to 350°F and grease two 9×5-inch loaf pans.
2. Toss blueberries with 2 tablespoons flour and set aside.
3. Beat butter and cream cheese until smooth.
4. Add sugar and vanilla extract. Beat until fluffy.
5. Add eggs one at a time, mixing just until combined.
6. Whisk flour, baking powder, and salt in a separate bowl.
7. Gradually add dry ingredients to wet ingredients. Stir gently.
8. Fold in floured blueberries carefully.
9. Divide batter into prepared loaf pans. Smooth tops.
10. Bake for 40 to 45 minutes until toothpick comes out clean.
11. Cool in pans for 15 minutes, then on wire rack for 30 minutes.
12. Whisk powdered sugar, milk, and vanilla for glaze.
13. Drizzle glaze over cooled loaves and serve.
Notes
Use fresh or frozen blueberries. If using frozen, thaw and pat dry.
Add lemon zest for a citrus twist.
Store in an airtight container or freeze slices for later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 380
- Sugar: 37g
- Sodium: 245mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 122mg