Don't Be Blue: Eat Bread!

You won't be blue if you make this bread. Even with all those blueberries.

Well, you might be blue if you eat the whole loaf, which you will be sorely tempted to do. The combination of blueberries and white chocolate is tasty enough. Then add a brown sugar streusel topping, and it is somewhat irresistible.

Jill later made the bread using half white whole wheat flour, which does help bump up the fiber. And I will tell myself that it has fruit in it. It does. It just also has plenty of sugar. And did I mention white chocolate?

I took this bread to Jill's and Eric's for Labor Day weekend. Enjoy it for your weekend, too!

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White Chocolate Blueberry Crunch Bread

From Kitchen Meets Girl blog

1/4 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
2 large eggs
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup milk
1 cup fresh blueberries
1/2 cup white chocolate chips
3 tbsp. brown sugar
2 tbsp. oats
1 tbsp. flour
1 tbsp. butter, melted

Preheat oven to 350 degrees. In the bowl of an electric mixer, cream 1/4 cup butter and cream cheese on medium speed. Add sugar, beating about 5 minutes. Add eggs, one at a time, beating after each addition.

Combine 2 cups flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, beginning and ending with the flour mixture. Gently fold in blueberries and white chocolate chips.

Put batter into a greased loaf pan. 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 or 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 batter.
• When I am making quick breads like this, I usually make smaller loaves and put some in the freezer. If making small loaves, bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• I usually double the recipe. I figure I might as well get more product while I'm dirtying my kitchen. The bread does freeze well.