Description
A deliciously moist blueberry cream cheese crumb cake bread that combines the richness of cream cheese with the sweetness of blueberries, topped with a crumbly streusel.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared loaf pan.
- In a separate bowl, mix together the brown sugar, rolled oats, and cinnamon for the crumb topping.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries.
- This bread can be stored in an airtight container for up to 3 days.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg