Blueberry Cream Cheese Bread

I have to say that this little loaf of bread is just oozing with blueberry and cream cheese goodness. Of course we had to try it directly out of the oven, but actually it was far better the next day. 

It seems when cured overnight the flavors marinated throughout the loaf giving it a more intense flavor. When the time was up for the baking the toothpick came out clean as a whistle.

I adapted this recipe from Tasty Kitchens because the recipe just seemed to speak to me. I had no idea however that once I began pulling out all the ingredients for it what exactly I was in for.

To begin with I was a bit confused, but that is not uncommon for me especially when I have my grandchildren here. But actually I have never made a little loaf of bread that took so many bowls to make it. I think I ended up having to use at least 6 of them. NUTS!!

So onward we marched and then it was giggles and chuckles through the rest of this endeavor. As I'm glancing at the ingredients I had thought the filling for cream cheese said weight watchers cream cheese.

 I was flabbergasted!! With all this sugar??? Hahaha, but the funny ended up being on me because it really just said 8 oz. weight cream cheese, but I didn't figure that out until the next morning. It must be all the new weight watchers commercials on TV that triggered my insanity. 

So the trick to this recipe really, is breaking it down into all these bowls and steps. The reason for this is because you're creating an actual cheesecake filling in the bread. 

Let's just add that it is really really good. So here we go....OH I didn't do the glazed topping...I thought to myself...do we really need this extra sugar?? Especially with the weight watchers thing going on in my head. 

I put the original ingredients from the recipe in red. If you are familiar with any of my recipes, you know that organic is important to me. 

Also when I make this the next time I think some crushed nuts would have been really good in it. I also think an extra bit of vanilla should have been added to the filling. 

I wish I had some fresh orange mint available from the garden for an extra touch to the filling. But that's just my crazy thing.

Ingredients

• FOR THE BREAD:
• ½ cups Unsalted Butter (Butter)
• ½ cups Sugar
• ¼ teaspoons Sea Salt (Salt)
• 1 teaspoon Pure Vanilla Extract (Vanilla Extract)
• 2 whole Organic Free Range Egg Yolks (Egg Yolks)
• 1-½ cup Unbleached Organic All-purpose Flour (All-purpose Flour)
• 1 teaspoon Baking Powder
• ⅓ cups Organic Whole Milk (Milk)
• 1-½ to 2 cup Organic Frozen Blueberries (Blueberries)
• 1 Tablespoon Organic Unbleached All-purpose Flour
• 2 whole Egg Whites
• ¼ cups White Sugar
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese (HA! this is where they got me, but I did make it organic)
• ½ cups Sugar
• 1 Tablespoon Flour
• 1 whole Egg
• 1 Tablespoon Orange Zest, I actually used a large tangerine
• FOR THE GLAZE: Totally did not do this!!
• 2 Tablespoons Sugar
• ½ teaspoons Vanilla
• 1 teaspoon Water

Directions

Filling
Be sure you use the ingredients for just the filling here. It is listed separately. In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth.

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.

If you do the glaze, in the original recipe they poured it over the bread before they baked it.

Bake at 350F for 55-60 minutes.

Have Fun in the kitchen and Happy Gardening!

Pammy