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Blueberry Cream Cheese Bread

source: thekeenancookbook.com
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Although many people see bread as one of appetizers on the dinner table, you can turn the bread into a dessert or an after school snack for your kids as well. As a blueberry lover, I add them into my smoothie or desserts all the time. Blueberry cream cheese bread and lemon blueberry bread are two of my favorite bread recipes. Once you taste them, you’ll never forget the remarkable bites!

Ingredients

FOR THE BREAD:
½ cups Butter
½ cups Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Eggs
1-½ cup All-pupose Flour
1 teaspoon Baking Powder
⅓ cups Milk
1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
1 Tablespoon All-purpose Flour
¼ cups White Sugar

FOR THE FILLING:
8 ounces, weight Cream Cheese
½ cups Sugar
1 Tablespoon Flour
1 whole Egg
1 Tablespoon Orange Zest

FOR THE GLAZE:
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water

Directions

Filling
1. 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:
2. Stir together the glaze ingredients and set aside.

For the bread:
3. 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.

4. In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.

5. Coat berries with 1 tablespoon flour and add them to the batter.

6. 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.

7. 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.

8. Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.


Click here to see the full recipe from thekeenancookbook.com! >>



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