A delightful treat that combines the tangy flavors of cream cheese with the sweetness of fresh blueberries. This scrumptious loaf cake is perfect for breakfast, brunch, or as a sweet afternoon snack.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup sour cream or Greek yogurt
2 cups fresh blueberries
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and the softened cream cheese, blending until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the blueberries with a spatula.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
