2 cups + 2 tablespoons all-purpose flour, divided
2 cups fresh or frozen blueberries (if frozen, do not thaw)
1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
8 oz (1 block) full-fat cream cheese, softened
1½ cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1½ teaspoons baking powder
½ teaspoon fine sea salt
Note: Full-fat cream cheese is essential—low-fat versions can make the loaf dense or gummy.
Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C). Generously grease two 9×5-inch loaf pans with butter or nonstick spray. For easy release, line the bottoms with parchment paper.
2. Coat the Berries
In a small bowl, gently toss the blueberries with 2 tablespoons of flour until lightly coated. This prevents them from sinking to the bottom during baking. Set aside.
3. Make the Batter
In a large bowl, beat the softened butter, cream cheese, sugar, and vanilla with an electric mixer on medium speed for 2–3 minutes, until smooth, pale, and fluffy.
Add eggs one at a time, mixing well after each addition and scraping down the sides as needed.
4. Incorporate Dry Ingredients
In a separate bowl, whisk together the remaining 2 cups flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
5. Fold in Blueberries
Using a spatula, gently fold in the floured blueberries until evenly distributed. A few streaks of batter are fine—gentle folding keeps the loaf tender.
6. Bake to Perfection
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay; wet batter is not). Rotate pans halfway through for even browning.
7. Cool Completely
Let loaves cool in the pans on a wire rack for 10 minutes. Then, run a thin knife around the edges, invert onto the rack, and remove pans. Flip right-side up and cool completely before slicing (about 1–2 hours).
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