Blueberry Pudding Loaf

Blueberry Pudding Loaf

3/4 cup butter, softened
1 (8 ounce) packages cream cheese, softened
2 cups sugar
2 large eggs
3 cups flour
1 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 -2 1/2 cups frozen blueberries, dusted with sugar

Preheat oven to 350 degrees F.

In very large mixing bowl, cream butter and cream cheese with mixer on medium speed until creamy and blended. Add sugar, sour cream and vanilla. Mix until fluffy. Add eggs, one at a time, mixing well after each.

In large mixing bowl, combine flour, baking soda, baking powder and salt. Add gradually to butter/cream cheese mixture; and blend well.
Add blueberries; stir only to distribute. Batter will be very thick.
Put batter into two greased and floured loaf pans.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

Cool in loaf pans for 10 minutes before removing to wire rack to cool.