Description
A moist and flavorful blueberry cream cheese loaf, perfect for breakfast or dessert.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup white sugar
- 2 large eggs lightly beaten
- ⅓ cup whole milk
- 2 teaspoons pure vanilla extract
- Juice of 1 medium lemon
- Zest of 2 large lemons
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1 cup cream cheese
Instructions
- Preheat the oven to 350 F / 176 C and grease a 9×5 inch loaf pan.
- In a medium bowl, mix butter and sugar until light and fluffy like a frosting. Now add eggs, milk, vanilla, lemon juice and lemon zest. Combine until evenly incorporated and smooth.
- In a large bowl, combine flour, baking powder, baking soda and salt. Make a well in the middle and pour wet ingredients in the bowl. Mix but don’t over mix.
- Gently fold in blueberries and cream cheese. Pour batter in loaf pan.
- Bake in the middle of the oven for 60 to 70 minutes or just until a skewer comes out clean. Cool loaf for 20 minutes in the pan before removing from the mold.
Notes
- For best results, use fresh blueberries.
- Let the loaf cool completely before slicing for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg