Tuesday, May 15, 2012

Blueberry Cream Cheese Bread

I found this super yummy recipe on Pinterest, and it was originally found on Tasty Kitchen. The bread is perfect for right now since blueberries are in season. It was also easy enough that the kids could help me.

Here's what you need:

½ cup Butter
½ cup Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Egg Yolks (save the whites)
1-½ cup All-pupose Flour
1 teaspoon Baking Powder
⅓ cups Milk
1-½ cup Blueberries (up To 2 Cups)
1 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cup White Sugar

8 ounces, weight Cream Cheese
½ cup Sugar
1 Tablespoon Flour
1 whole Egg
1 Tablespoon Orange Zest

2 Tablespoons Sugar
½ teaspoon Vanilla
1 teaspoon Water

What to do:


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.

I was the only one that ate this, and thankfully not the whole thing, because it is a pretty big loaf. I love both flavors together, and this is definitely a keeper!

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