Blueberry Cream Cheese Bread

Photo by Martha H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE BREAD:

  • 1/2

    cups Butter

  • 1/2

    cups Sugar

  • 1/4

    teaspoons Salt

  • 1

    teaspoon Vanilla Extract

  • 2

    whole Egg Yolks

  • 1-1/2

    cup All-pupose Flour

  • 1

    teaspoon Baking Powder

  • 1/3

    cups Milk

  • 1-1/2

    cup Blueberries (up To 2 Cups, Which I Prefer)

  • 1

    Tablespoon All-purpose Flour

  • 2

    whole Egg Whites

  • 1/4

    cups White Sugar

  • FOR THE FILLING:

  • 8

    ounces, weight Cream Cheese

  • 1/2

    cups Sugar

  • 1

    Tablespoon Flour

  • 1

    whole Egg

  • 1

    Tablespoon Orange Zest

  • FOR THE GLAZE:

  • 2

    Tablespoons Sugar

  • 1/2

    teaspoons Vanilla

  • 1

    teaspoon Water

Directions

Filling: In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside. Glaze: Stir together the glaze ingredients and set aside. For the bread: Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside. In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add them to the batter. In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter. Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

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