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Blueberry Breakfast Loaf with Berry Cream Cheese Whip
Recipes
Blueberry Breakfast Loaf with Berry Cream Cheese Whip
12 servings
1 hour, 35 minutes total (Active 15 minutes)

Ingredients

  • 1 package blueberry muffin mix (16.9–17.1 oz)
  • 1 orange, for zest/juice
  • Cooking spray
  • 2 cups fresh blueberries, divided
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup berry (or vanilla) granola
  • 1 container berry cream cheese (7–8 oz)
  • 2 tablespoons whole milk

Steps

    1. Preheat oven to 350°F. Drain and rinse blueberries (from muffin mix). Zest orange (1 teaspoon) and squeeze for juice (⅓ cup). Coat 10- x 5- x 2-inch loaf pan with spray.
    2. Place muffin mix and 1 cup fresh blueberries in large bowl; toss to coat. Stir in oil, eggs, vanilla, orange zest and juice, until just combined. Gently stir (fold) in canned blueberries.
    3. Spread batter evenly in loaf pan and sprinkle with granola. Bake 45–55 minutes or until edges pull from sides of pan and toothpick inserted in center comes out clean. Allow to cool in pan 30 minutes before removing and slicing.
    4. Meanwhile, soften cream cheese and place in medium bowl with milk. Beat (with electric mixer) until combined and smooth. Serve slices topped with cream cheese, remaining 1 cup fresh blueberries, and additional granola (if desired).

Amount per 1⁄12 recipe serving: Calories 300, Total Fat 16g, Sat Fat 4g, Trans Fat 0g, Chol 55mg, Sodium 270mg, Total Carb 36g, Fiber 1g, Sugars 19g, Protein 4g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%