This is an old recipe from the 70's that I have recently rediscovered while going through some old recipe files. DH loves this for breakfast, it's supposed to make one loaf but I put it in two loaf pans to make a thinner loaf. DH thinks the crust is the best part and a thinner loaf gives him more crust.
1 (8-oz.) package cream cheese
1 1/4 cup sugar
2 cup sifted flour
1-teaspoon baking powder
8 ounces frozen blueberries
Mix the margarine and cream cheese in a bowl, cream well. Add the sugar gradually and cream well. Beat in eggs, one at a time. Add the vanilla and vinegar to the milk and mix well.
Stir dry ingredients together. Remove 1/3 cup of flour mixture from the bowl, remove blueberries from the freezer and place them in the bowl with the removed flour mixture. Stir well to coat the blueberries with the flour.
Beat the remaining flour mixture and the milk mixture, into the creamed mixture a little at a time beginning and ending with the flour. Fold the remaining flour and blueberries into the batter just until combined.
Turn batter into a well-greased and floured loaf pan and bake in a 350° oven (325° for dark, coated, or glass pans) for 1 hour (I start keeping a close watch at 45 minutes). A toothpick inserted into the middle of the bread will come out clean when done.
I use two pans to make thinner bread. My husband thinks the crust is the best part and the thinner loaf gives him more crust.