White Chocolate Blueberry Crunch Bread
  • 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
  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.
If substituting frozen blueberries for fresh, pat dry with paper towel and toss with 2 tablespoons flour before stirring into the batter.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/white-chocolate-blueberry-crunch-bread/