Blueberry and Cream Cheese Muffin Top Bread

INGREDIENTS

8 oz

cream cheese, well softened (whipped or light are okay, I use Trader Joe’s Whipped Light)

1/2 cup

granulated sugar

2 cups

blueberries (fresh or frozen)

1 tbsp

all-purpose flour

1/2 cup

unsalted butter, melted

3/4 cup

buttermilk

1/4 cup

to 1/2 cup canola or vegetable oil (see below)

large eggs

1 1/2 cups

granulated sugar

1/4 cup

light brown sugar, packed

1 tbsp

vanilla extract

2 cups

all-purpose flour

1 1/2 tsp

baking soda

1 tsp

baking powder

salt, optional (buttermilk is already a salted milk and I omitted adding salt)

to 2 teaspoons lemon zest, optional for lemon-flavored bread (I omitted)