Blueberry Cream Cheese Loaf

This is my children/s favourite Blueberry recipe.  My little one who normally does not like blueberries, ate three slices at one go!  The elder boy, who also normally does not like blueberries, also gladly finished his slice.

This recipe is sweet and rich, I did not adjust the sugar because I used Atomy Organic Raw Cane Sugar for an added richer taste, and also because it is a nutritious sugar, as compared to white granulated sugar.  So the loaf has a slightly golden hue, a shade deeper than when ou use white sugar.

USA Blueberries are in season now, and what better time to do than now? Plus, the Cream Cheese and French Butter was also on sake in my local supermarket!  Double the reason why I should try this recipe.

The loaf is nice, sweet and rich, also because of the perfect combination of Cream Cheese and French Butter.  Definitely a recipe I will try again!

Ingredients 

• 2 cups plus 2 tablespoons Blue Jacket All Purpose Flour Divided
• 2 cups fresh or frozen USA blueberries
• 1 cup (2 sticks ) or 8 oz unsalted French Butter, softened (I use President Brand)
• 8 oz Cream Cheese., softened ( I use Philadelphia Brand Cream Cheese)
• 1 1/2 cups Atomy Organic Raw Cane Sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon sea salt

Preparation

1. Preheat oven to 350 degrees F or 175 degrees C.  Grease two 9x5 inch loaf pans. Set aside.
2. Toss the washed and spun dried (in a salad spinner) blueberries with 2 tablespoons of flour. Set aside.  This will ensure that the blueberries will float in the better instead of sinking to the bottom of your loaf.
3. In a large mixing bowl, beat the softened French Butter, Cream Cheese, raw organic cane sugar and vanilla with an electric Mu we until smooth.  
4. Add one egg 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 the blueberries an pour into prepared loaf pans.
7. BAke until a tooth pick is inserted into the centre comes out clean, 45-55 minutes.  It took 55 minutes in my built-in oven.
8. :et cool on wire rack 10 minutes before running knife along the edges and inverting out into wire rack to cool completely.
9. Slice , serve and enjoy!