This is one of DH's favorite things for breakfast. I use two pans to make a thinner bread, he thinks the crust is the best part and the thinner loaf gives him more crust.
Blueberry Bread
1/2-cup margarine
1 (8-oz.) package cream cheese
1 1/4 cup sugar
2 eggs
1-tablespoon vanilla
1/2 teaspoon vinegar
1/4-cup milk
2 cup sifted flour
1-teaspoon baking powder
1/2-teaspoon soda
1/4-teaspoon salt
8 ounces frozen blueberries
Mix the margarine and cream cheese in a bowl, cream well. Add the sugar gradually and cream well. Beat in eggs, one at a time. Add the vanilla and vinegar to the milk and mix well.
Stir dry ingredients together. Remove 1/3 cup of flour mixture from the bowl, remove blueberries from the freezer and place them in the bowl with the removed flour mixture. Stir well to coat the blueberries with the flour.
Beat the remaining flour mixture and the milk mixture, into the creamed mixture a little at a time beginning and ending with the flour. Fold the remaining flour and blueberries into the batter just until combined.
Turn batter into a well greased and floured loaf pan and bake in a 350° oven (325° for dark, coated, or glass pans) for 1 hour (I start keeping a close watch at 45 minutes). A toothpick inserted into the middle of the bread will come out clean when done.
Note: I use two pans to make a thinner bread. My husband thinks the crust is the best part and the thinner loaf gives him more crust.
Blueberry Bread
1/2-cup margarine
1 (8-oz.) package cream cheese
1 1/4 cup sugar
2 eggs
1-tablespoon vanilla
1/2 teaspoon vinegar
1/4-cup milk
2 cup sifted flour
1-teaspoon baking powder
1/2-teaspoon soda
1/4-teaspoon salt
8 ounces frozen blueberries
Mix the margarine and cream cheese in a bowl, cream well. Add the sugar gradually and cream well. Beat in eggs, one at a time. Add the vanilla and vinegar to the milk and mix well.
Stir dry ingredients together. Remove 1/3 cup of flour mixture from the bowl, remove blueberries from the freezer and place them in the bowl with the removed flour mixture. Stir well to coat the blueberries with the flour.
Beat the remaining flour mixture and the milk mixture, into the creamed mixture a little at a time beginning and ending with the flour. Fold the remaining flour and blueberries into the batter just until combined.
Turn batter into a well greased and floured loaf pan and bake in a 350° oven (325° for dark, coated, or glass pans) for 1 hour (I start keeping a close watch at 45 minutes). A toothpick inserted into the middle of the bread will come out clean when done.
Note: I use two pans to make a thinner bread. My husband thinks the crust is the best part and the thinner loaf gives him more crust.
