@foodandperfumelover: What You’ll Need 1 cup unsalted butter, softened 8 ounces plain cream cheese, softened ¾ cup granulated sugar 2 teaspoons vanilla extract 4 large eggs 2 cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 2 cups fresh blueberries 1 tablespoon all-purpose flour, for tossing with the blueberries Prepare the Loaf Pans 1. Heat the oven. Preheat the oven to 350°F. Grease two 9×5-inch loaf pans, making sure the bottoms and sides are well coated so the breads release more easily after baking. Mix the Batter 2. Cream the butter, cream cheese, and sugar. Place the softened butter, cream cheese, and granulated sugar in a large mixing bowl. Beat them together until well combined and creamy. Starting with softened butter and cream cheese helps the mixture blend evenly without leaving large lumps. 3. Add the vanilla and eggs. Mix in the vanilla extract. Add the eggs and continue mixing until they're incorporated into the cream cheese mixture. Scrape down the sides and bottom of the bowl as needed so everything combines evenly. 4. Add the dry ingredients. Add the flour, baking powder, and salt gradually. Mix just until the dry ingredients disappear into the batter. The finished batter will be quite thick, which is expected for this recipe. Don't add milk or another liquid to thin it. Add the Blueberries 5. Coat the berries with flour. Place the fresh blueberries in a small bowl and gently toss them with 1 tablespoon flour. The light flour coating helps reduce the chance of the berries sinking toward the bottoms of the loaves. 6. Fold them into the batter. Switch to a spatula or wooden spoon and gently fold the blueberries into the thick batter. Use as few strokes as necessary. Aggressive mixing can break the berries and turn more of the batter purple. Divide and Bake 7. Fill both pans. Divide the batter evenly between the two prepared 9×5-inch loaf pans. Spread the thick batter toward the corners and smooth the tops. 8. Bake for about 50 minutes. Place both pans in the preheated oven and bake for approximately 50 minutes. Check the centers with a toothpick. The loaves are ready when the toothpick inserted into the center comes out clean. If necessary, continue baking briefly until the centers are fully baked rather than relying exclusively on the 50-minute mark. Cool and Slice 9. Let the loaves cool slightly. Remove the pans from the oven and allow the breads to cool slightly before attempting to remove them. This short resting period gives the tender loaves time to firm up. 10. Remove and serve. Carefully remove the breads from their pans, then slice and serve once they're cool enough to cut cleanly. Enjoy a slice as-is or warm it briefly before serving. Storage Once cooled, keep the bread in an airtight container or tightly sealed storage bag. It can be kept at room temperature for up to 3 days or refrigerated in an airtight container for up to 7 days. For longer storage, freeze the bread in a freezer-safe container for up to 3 months. Allow it to thaw before serving, or gently warm individual slices after thawing. Notes 1. Don't thin the batter. This batter is naturally quite thick. That texture is expected, so avoid adding extra liquid simply to make it easier to pour. Divide it between the pans and spread it into place instead. 2. Fold the blueberries in by hand. After the main batter is mixed, use a spatula or wooden spoon for the floured blueberries. Gentle folding helps keep the berries intact and prevents excessive purple streaking throughout the bread. #blueberry #quickbread

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Wednesday 21 October 2026 22:15:12 GMT