I have this annoying weekend habit.

I. Cannot.  Sleep.  In.

No matter what I do, how late I stay up…6 am rolls around and I’m wide-awake.

Every single weekend.

The worst part is that I’m fairly certain on a weekday morning when I have to be up and around and to my real-life job I’d have no problem sleeping well past my alarm.  What gives?

Since the Tall Boy and Doodle are late sleepers, I typically use the early weekend mornings to make a mess create in the kitchen.  And usually by the time my guys are awake, I’ve eaten most of the evidence.

I had a really hard time not digging into this bread before the rest of my family woke up last Sunday.   Blueberries…white chocolate…brown sugar…can you blame me?

This sweet bread has a very cake-like texture, but with the addition of the fresh blueberries, I consider it a very appropriate breakfast food. Hey, if coffee “cake” is a breakfast food, then so is this, right?  Also, my theory is that the oats in the crunch topping cancel out the fact that I threw in a (rather large) handful of white chocolate chips.

White Chocolate Blueberry Crunch Bread
 
Ingredients
  • ¼ cup butter, softened
  • 3-ounces cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • ½ cup white chocolate chips
  • 3 tablespoons brown sugar
  • 2 tablespoons oats
  • 1 tablespoon flour
  • 1 tablespoon butter, melted
Method
  1. Preheat oven to 350.
  2. In the bowl of an electric mix, cream ¼ butter and cream cheese on medium speed. Add sugar, beating about 5 minutes. Add eggs, one at a time, beating after each addition.
  3. Combine 2 cups flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, beginning and ending with the flour mixture.
  4. Gently fold in blueberries and white chocolate chips.
  5. Spoon batter into a greased loaf pan.
  6. Stir together brown sugar and remaining ingredients. Sprinkle over batter and bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes on a wire rack before removing from pan.
Notes
If substituting frozen blueberries for fresh, pat dry with paper towel and toss with 2 tablespoons flour before stirring into the batter.