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Blueberry Cream Cheese Bread Recipe Ingredients: For the Loaf: 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ unsalted butter, softened 8oz cream cheese, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ½ cup sour cream or full-fat plain yogurt 1½ cups fresh blueberries or frozen, unthawed For the Filling: 8oz cream cheese, softened ¼ cup powdered sugar 1 teaspoon vanilla extract Instructions: 1. Preheat oven to 350⁰F, and grease and flour a 9x5in loaf pan (or line with parchment paper). 2. Mix dry ingredients in a medium bowl. Whisk together flour, baking powder, baking soda, and salt. Set aside. 3. In a separate large bowl, beat the softened butter and cream cheese together on medium speed until light and fluffy, about 3 mins. 4. Add in wet ingredients to large bowl. Slowly combine the sugar, until smooth. Add eggs, one at a time, beating well after each egg. Mix in vanilla. 5. Combine batter, add the dry ingredients in two parts, alternating with the sour cream, mixing until combined. Gently fold in the blueberries with a spatula, avoid overmixing. 6. To make the cream cheese swirl... In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth. 7. Layer and swirl, spread half the blueberry batter into the prepared pan. Spoon the cream cheese filling over the batter. Use a knife to gently swirl the layers together. 8. Bake for 60-70 mins or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil for the last 15mins of baking. 9. Cool and serve. Allow to cool in pan for 15mins, then transfer to a wire rack to cool completely before slicing.