The blueberry cobbler thread got me wanting them. Since the grand-daughter is over from Boise for the weekend, it was a perfect excuse for them. She loves desserts even more than Sweet Tooth!! I made some store-bought cinnamon rolls yesterday that weren't great, so home made bread is always better! Some of you guys weren't thrilled with the cottage cheese in the breakfast cake, so today it is blueberry cream cheese bread loaf. Top it all off with more blueberry cream cheese topping, and we are on sweet overload!!! Nice and moist, and it can be cooking while the bacon and eggs are going down

Blueberry Cream Cheese Loaf

INGREDIENTS
* 2 cups plus 2 tablespoons all-purpose flour, divided
* 2 cups fresh or frozen blueberries
* 1 cup (2 sticks) unsalted butter, softened
* 8 oz cream cheese, softened
* 1 1/2 cups granulated sugar
* 1 teaspoon vanilla extract
* 4 eggs
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt

1. Preheat oven to 350°F
2. Grease two 9x5-inch loaf pans. Set aside.
3. Toss blueberries with the 2 tablespoons of flour, coating well. This “floats” the berries in the batter. Set aside.
4. In a large mixing bowl, beat the butter, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition.
5. In a separate bowl, stir together the remaining 2 cups flour, baking powder, and salt. Gradually mix into the wet ingredients until thoroughly incorporated.
6. Gently FOLD in blueberries and pour batter into prepared loaf pans.
7. Bake until a toothpick inserted into the center comes out clean, 45-55 minutes.
8. Let cool on wire rack 10 minutes before running a knife along the edges and inverting out onto wire rack to cool completely.
9. Slice, serve, and enjoy!

Might make it this week. Looks good, will modify for our diet though.

Looks good.

I get my fair share of Blueberries every week. Mon-Fri on my Oatmeal, Saturday on my Cheerios. Sunday breakfast is my Cholesterol fix .

Looks as if you put a lot of love into making that dish. Would.

Looks tasty !

😎

Love blueberries and I am going to have to try this, but is the topping?

Not sure what you were going to ask, but no, it is NOT low sugar. I should develop the recipe with STEVIA for others.

Fresh Blueberry Cream Cheese Topping
INGREDIENTS
2 cups fresh or frozen blueberries
3 Tablespoons granulated sugar
1 Tablespoon cornstarch
finely grated zest from 1 medium lemon
16 ounces cream cheese, softened
1/2 cup unsalted butter (1 stick) , at room temperature
2 1/4 cups powdered sugar
2 teaspoons vanilla extract
pinch kosher salt or sea salt

INSTRUCTIONS 

Combine the blueberries, granulated sugar, cornstarch, and lemon zest in a saucepan.
Cook the sauce over medium heat, stirring frequently and smashing some of the blueberries as they soften.
Cook until the sauce thickens and the cornstarch becomes translucent.
Remove from heat and allow to cool to room temperature (to expedite the cooling you can use an ice bath to cool it quicker- or you can make the sauce a day ahead of time).
In large bowl, add cream cheese, butter, powdered sugar, vanilla and salt. Beat together until smooth and creamy.
Fold the blueberry sauce into the cream cheese frosting until you like the texture of the frosting (the more you mix the frosting, the less chunks of blueberry you will have in the frosting).
If needed, chill slightly and then spread frosting on your favorite cake or cupcakes.
Can be frozen for several weeks, ours never lasts that long!!