blueberry cream loaf

1 (8-oz) pkg. cream cheese, softened

½ cup butter or margarine, softened

1¼ cup sugar

2 eggs

2 ¼ cups all-purpose flour


1 Tablespoon baking powder

½ teaspoon salt

¾ cup buttermilk

1 Tablespoon grated lime rind

1 cup blueberries frozen or fresh, chopped


2 teaspoons grated lemon peal

2 – 3 Tablespoons lemon juice

1 1/3 cups powdered sugar



Preheat oven to 350 degrees F (180C). Grease and lightly floured two 8 ½ x 4 ½ x3 loaf pans.

In a large bowl cream cheese and butter, with an electric blender, add sugar, beat in eggs one at a time until combined; Combine flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Sprinkle blueberries with 1 Tablespoon flour.

Fold in blueberries with a big spatula. Pour batter in prepared pans. Bake for 45 to 50 minutes or until toothpick inserted comes out clean. Combine lemon rind, lemon juice and powdered sugar, drizzle over the loaves while still warm. Rest in pans for 10 to 15 minutes. Turn out onto wire racks to cool.


This article has 1 comment

  1. Dear Ms. Kessler,
    I have your perfect bread baking book on kindle reader and received it at no charge. I would like to list that book on a client website and link to where visitors can purchase it. May I? Can you contact me at the email please?

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