Moist blueberry cream cheese quick bread packed with fresh blueberries and rich flavor. Perfect for brunch, breakfast, or summer baking.

1 cup unsalted butter, softened

8 oz cream cheese, softened

3/4 cup sugar

2 teaspoons vanilla extract

4 eggs

2 cups all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups fresh blueberries tossed in 1 tablespoon flour

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1. Preheat oven to 350°F and grease two 9×5 loaf pans.

2. Cream butter, cream cheese, and sugar until smooth and fluffy.

3. Add eggs one at a time and mix well after each addition.

4. Stir in vanilla extract.

5. Combine flour, baking powder, and salt in a separate bowl.

6. Gradually add dry ingredients to the wet mixture and mix until combined.

7. Fold in the flour coated blueberries carefully.

8. Divide batter evenly between the prepared loaf pans.

9. Bake about 50 minutes until a toothpick inserted in the center comes out clean.

10. Cool slightly before removing from pans and slicing.

Toss blueberries in flour to prevent sinking.

Use room temperature ingredients for smooth batter.

Bread freezes well for up to 3 months.