Blueberry Pound Cheese Loaf

Ingredients

• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 4 oz (113 g) full-fat cream cheese, softened (block style)
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1 1/2 cups (210 g) fresh or frozen blueberries
• 1 tbsp all-purpose flour (for coating the berries)
• 1/2 cup (60 g) powdered sugar
• 1 to 2 tbsp fresh lemon juice

Instructions

1. 1

   Preheat and prep the pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on both long sides for easy removal.

2. 2

   Cream the fats: Beat the softened butter and cream cheese together on medium speed for 2 minutes until smooth. Add the sugar and beat another 2 minutes until pale and fluffy.

3. 3

   Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. 4

   Fold in the dry ingredients: Whisk the flour, baking powder, and salt together in a bowl. Add to the batter in two additions, folding gently until just combined. Stop as soon as the flour streaks disappear.

5. 5

   Coat and add the blueberries: Toss the blueberries in 1 tablespoon of flour until lightly coated. Fold them gently into the thick batter. Scrape into the prepared pan and smooth the top.

6. 6

   Bake 58 to 65 minutes until a toothpick inserted in the center comes out clean and the top is deep golden. Tent loosely with foil after 40 minutes if the top browns too quickly.

7. 7

   Cool and glaze: Cool in the pan for 15 minutes, then lift out using the parchment and cool fully on a wire rack. Whisk together the powdered sugar and lemon juice and drizzle over the fully cooled loaf if using.