When I’m in the mood for a quick bread, I normally bake banana bread or pumpkin bread, and I’m sure I’m not alone. However, the universe of quick breads is far larger! Consider this Blueberry Cream Cheese Loaf.

It’s as easy as a loaf of banana bread, but it’s packed of vivid blueberries and cream cheese, making it feel a little more special. What I mean is that it’s well worth broadening your bread baking repertoire for.

The blueberries offer juicy bursts in every mouthful, while the butter and cream cheese keep the crumb moist and savory. The batter is made in one bowl by creaming together the butter, cream cheese, and sugar, then adding the eggs and finally the dry ingredients.

INGREDIENTS
2 cups all-purpose flour plus 2 tablespoons
2 cups blueberries, fresh or frozen
1 cup (2 sticks) softened unsalted butter
8 ounces softened cream cheese
granulated sugar 1 1/2 cups
a tsp vanilla extract
4 eggs
1.5 teaspoon baking powder
1 teaspoon of salt

PREPARATION
Preheat the oven to 350°F and lightly butter two 9-inch loaf pans. Place aside.
Toss the blueberries with 2 tablespoons flour. Place aside.
With an electric mixer, combine the butter, cream cheese, sugar, and vanilla in a large mixing dish. Add the eggs one at a time, thoroughly mixing after each addition.
Separately, combine the remaining 2 cups flour, baking powder, and salt. Gradually combine the dry components into the wet ingredients.
Fold in blueberries gently and spoon batter into prepared loaf pans. 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes on a wire rack before running a knife around the edges and inverting out onto a wire rack to cool entirely.
Cut, serve, and enjoy!