Blueberry Cream Cheese Bread (Muffins) from Death of a Blueberry Tart by Lee Hollis
The recipe calls to use this batter to make a loaf of sweet bread, I prefer to use the batter to make muffins.
Ingredients
- 2 cups fresh blueberries
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 1½ cups sugar
- 2 tsp vanilla
- 4 eggs
- 2 cups all-purpose flour (plus 2 Tbsp to mix with blueberries)
- 1½ tsp baking powder
- 1 tsp salt
- Optional: Turbinado sugar
Instructions
- In a mixing bowl, toss the blueberries with two tablespoons of flour, then set aside.
- In a stand mixer cream together butter, cream cheese, sugar, and vanilla.
- Add one egg at a time, beating well after each egg.
- In another bowl combine the flour, baking powder, and salt.
- Slowly mix it into the wet batter until combined.
- Fold in your blueberries with a spatula.
- Pour the batter into two greased 9 x 5 bread pans.
- Optional: Sprinkle top with Turbinado sugar
- Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Let rest for ten minutes, then flip the bread out onto a wire cooling rack and let cool completely.