Ingredients
Method
- Preheat your oven to 350°F. Grease two 9x5-inch loaf pans.
- In a large bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Beat in the vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually add the flour, baking powder, and salt, stirring just until combined. Do not overmix.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Divide the batter evenly between the prepared pans. The batter will be thick, which is fine.
- Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition
Notes
For a sweeter loaf, sprinkle a little coarse sugar on top before baking. If using frozen blueberries, do not thaw them first to avoid discoloring the batter. Store leftover bread in an airtight container at room temperature for up to 3 days. To make ahead, wrap cooled loaves tightly in plastic wrap and freeze for up to 3 months. This bread is delicious toasted with a pat of butter.