Post by Loupy on Aug 7, 2017 2:04:52 GMT -7
Blueberry Cream Cheese Bread
From: Chris @ thekeenancookbook.com/dessert/blueberry-cream-cheese-bread
The blueberry cream cheese bread came out fantastic. It was also delicious and moist. My in laws were over and helped us polish off 3/4 of it before dinner time.
The recipe itself may look long and detailed, but it isn’t that tough to make. It probably took me about a half hour to get it in the oven, though who knows how much of that was spent entertaining Baby Boy or carefully reading the directions.
Prep time: 25 min
Cook time: 1 hr
Ingredients
FOR THE BREAD:
½ cups Butter
½ cups Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Egg Yolks
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
2 whole Egg Whites
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
Instructions
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.
Cooks Notes:
There were a few comments along with this recipe from people who made it and had trouble with it. We didn’t have trouble, but I wanted to mention it here because I’d hate for you to have trouble. In addition to the recipe you’ll find below, here is what I was extra careful about:
I left the cream cheese in the fridge until the bread batter was ready, only then did I make the filling with the chilled cream cheese.
I was VERY careful folding the whipped egg whites into the batter. I did this using a silicon spatula, not a blender or stand mixer.
I baked an extra 5-10 minutes or so until a toothpick came out mostly clean.
I used frozen blueberries which I thawed and patted dry on paper towels.
From: Chris @ thekeenancookbook.com/dessert/blueberry-cream-cheese-bread
The blueberry cream cheese bread came out fantastic. It was also delicious and moist. My in laws were over and helped us polish off 3/4 of it before dinner time.
The recipe itself may look long and detailed, but it isn’t that tough to make. It probably took me about a half hour to get it in the oven, though who knows how much of that was spent entertaining Baby Boy or carefully reading the directions.
Prep time: 25 min
Cook time: 1 hr
Ingredients
FOR THE BREAD:
½ cups Butter
½ cups Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Egg Yolks
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
2 whole Egg Whites
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
Instructions
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.
Cooks Notes:
There were a few comments along with this recipe from people who made it and had trouble with it. We didn’t have trouble, but I wanted to mention it here because I’d hate for you to have trouble. In addition to the recipe you’ll find below, here is what I was extra careful about:
I left the cream cheese in the fridge until the bread batter was ready, only then did I make the filling with the chilled cream cheese.
I was VERY careful folding the whipped egg whites into the batter. I did this using a silicon spatula, not a blender or stand mixer.
I baked an extra 5-10 minutes or so until a toothpick came out mostly clean.
I used frozen blueberries which I thawed and patted dry on paper towels.
