Breads & Bakingbiggerbolderbaking4.7
Blueberry Cream Cheese Quick Bread Recipe
Soft and sweet, my Blueberry Cream Cheese Quick Bread recipe is a delicious and perfect choice for breakfast or tea!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min🔥 Cook: 1h 5m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x5-inch (12½x 25½-cm) loaf pan. Set aside.
2
Place the blueberries in a small bowl and toss with the tablespoon of flour. Set aside.
3
In another bowl, mix the remaining cup flour together with the baking powder and salt. Set aside.
(5 oz/142 g) fresh blueberries1 cupbaking powder1 teaspoon
4
In the bowl of a stand mixer fitted with a paddle attachment or with a medium bowl and handheld electric mixer, beat the butter, cream cheese, sugar, and lemon zest together on medium-high until it is light and fluffy, about ⏱️ 3 minutes.
(5 oz/142 g) fresh blueberries1 cuplemon zest1 teaspoon
5
Add the vanilla extract, then the eggs, one at a time.
(5 oz/142 g) fresh blueberries1 cupvanilla extract1 teaspoonlarge eggs, at room temperature2
6
Fold in the dry ingredients until just combined, then mix in the blueberries.
7
Scrape into the prepared pan and bake for about ⏱️ 65 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.
8
Let cool in the pan for ⏱️ 10 minutes before transferring to a wire rack to cool completely.
9
Store in an airtight container at room temperature for up to 2 days.
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