Buttery Blueberry Cream Cheese Loaf
A bakery-style blueberry cream cheese loaf featuring nutty brown butter and a rich, tender crumb. This moist quick bread is finished with a sweet cinnamon-sugar crunch for the perfect breakfast slice.
Equipment
- 9x5 Loaf Pans
- Large Mixing Bowl
Ingredients
- 1 cup unsalted butter
- 8 oz cream cheese
- 3/4 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
Instructions
Prep the oven and pans
- Heat the oven to 350 degrees Fahrenheit and thoroughly grease two 9x5 loaf pans, ensuring the corners are well-coated for an easy release.
Build the batter with the brown butter secret
- Brown the butter in a pan over medium heat until it smells nutty and golden bits appear. Let it cool slightly until warm.
- In a large bowl, cream the warm brown butter with the cream cheese and sugar until the mixture is light and fluffy with no visible lumps.
- Mix in the vanilla extract, then add the eggs one at a time, blending well after each addition until the batter is smooth and glossy.
Finish, fold, and bake
- Gradually stir in the flour, baking powder, and salt. Stop mixing as soon as you no longer see dry flour streaks.
- Gently fold in the fresh blueberries by hand to prevent them from breaking and turning the batter purple.
- Divide the batter evenly between the prepared pans, smoothing the tops, and sprinkle with a simple flour, sugar, and butter crumble.
- Bake for approximately 50 minutes. The loaf is done when the top is golden and a toothpick inserted into the center comes out clean.
Cool for clean slices
- Allow the loaves to cool in the pans before turning them out. Let them settle completely before slicing to ensure neat cuts.
Notes
Room Temperature Tip: Ensure your butter, cream cheese, and eggs are at room temperature to allow the batter to emulsify properly and avoid curdling.
Blueberry Preservation: To prevent berries from sinking, you can toss them in a tablespoon of flour before folding them into the batter.
Storage Instructions: This loaf remains fresh for 2 days at room temperature when wrapped tightly. Refrigerate for longer storage to maintain the cream cheese texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.