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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, 40 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 (+ more, optional for serving)
  • 1 container berry cream cheese spread (7–8 oz)
  • 2 tablespoons whole milk

Steps

    1. Preheat oven to 350°F. Drain and rinse canned blueberries from muffin mix. Zest orange (1 teaspoon), then juice (⅓ cup). Coat 10- x 5- x 3-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 orange juice until just combined. Add canned blueberries and stir gently (fold) to combine.
    3. Spread batter evenly in loaf pan and sprinkle with granola. Bake 45–55 minutes until edges pull from sides of pan and toothpick inserted in center comes out clean. Let stand to cool in pan 30 minutes before removing and slicing.
    4. Meanwhile, soften cream cheese and place in medium bowl. Add milk and beat with electric mixer until combined and smooth.
    5. Serve slices topped with cream cheese whip, remaining 1 cup fresh blueberries, and additional granola, if using.

    Chef's Tip: If you don't have a large loaf pan, you can divide the batter between 2 smaller loaf pans. Baking time will be 25–35 minutes.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 340, Total Fat 17g, Sat Fat 5g, Trans Fat 0g, Chol 60mg, Sodium 300mg, Total Carb 44g, Fiber 2g, Total Sugar 23g, (Incl. 18g Added Sugars), Protein 5g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%