Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

June 11, 2011

Blueberry Cream Cheese Bread

Sometimes I bake and there are only a few random comments made as it is munched on and quickly reduced to crumbs.
Other times I a get a kind thank you and I’ll hear cries of despair when they find that the treat has been finished off and they were hoping for a late night snack.
Then on some very rare occasions I hit the jack pot.
This is when they thank me and grunt their appreciation while spitting crumbs as they stuff their mouths quickly.  
They know if it is a good eat that they had better get their share now!
This Blueberry Cream Cheese Bread is a winner...the crumbs were flying.




If you like cheese cake, blueberries and sweet breads you will be making friends if you bake this recipe.

Can you see the cheese layer in the middle?




It has a very crisp and sweet icing to top it off.




Enjoy!  



Blueberry Cream Cheese Bread
1/2 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1 1/2 - 2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar
8 oz cream cheese
1 egg
1/2 cup sugar
1 tablespoon flour
1 tablespoon orange zest
Filling
In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth.
Glaze
2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon water


Combine the filling ingredients and set aside.
Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.  Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.  In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. 


Pour 1/2 of batter (or a little less) into a flour and greased bread pan.  Layer filling over the batter and then finish with remainder of batter.  This will create a layer of “cheese cake” between the blueberry batter.
Stir together the glaze ingredients and drizzle over the top of the unbaked bread.
Bake at 350 F for 55-60 minutes.


This linked at Jam Hands.

31 comments:

Anonymous said...

i can't wait to try this!

Lark (SparkyLarky) said...

This looks wonderful!

My Picnic Basket said...

Our blueberries are in their prime. Picked more than a gallon on half of one bush this morning. This looks divine. Can't wait to try it. I have fresh now; but do you think it would work at all with frozen?

Savannah McQueen said...

I think frozen blueberries would work. But, if you try them please let me know for sure. Thanks for visiting my site.

luvmykids said...

Savannah, this bread was fantastic! It's a new family favorite. Thanks for the recipe!

Savannah McQueen said...

Oh that is so good to hear! We love it, too. Thanks for taking the time to tell me.

Anonymous said...

hey savannah!

i saw this recipe and just had to try it! mine didn't turn out very well, though. did you use all the cream cheese filling? it turned out to be a bit too much for my bread, making it soggy. maybe i did something wrong?

Savannah McQueen said...

@Anonymous - I am sorry to hear you had trouble. This is one of my favorite recipes so I'm really disappointed that this didn't work out for you. I did make this exactly as instructed. Are you sure you followed the glaze proportions exactly?

JONOVO said...

I made this with frozen blueberries. Thawed them in the microwave first then drained the extra juice. The bread is awesome. I did however think the cream cheese layer was really thick though. In your photo, it looks like you used half of the cream cheese mixture. I wish I could post a photo. What about using raspberries instead. I bet freezing them first would hold them together better when mixing them in.

Savannah McQueen said...

@Jonovo - I did use all of the cream cheese mixture. You are the 2nd person to ask me that, though. I'll make it again, any excuse will do as we really enjoyed this recipe. I think raspberries could be a good choice and strawberries, too. They would need to be drained very well. As for the blueberries, don't bother defrosting them next time. Just add them frozen. That is exactly how this recipe was made.

Tausha said...

Mine didn't turn out well either :(. Followed the directions exactly but it didn't form a bread consistency. Pretty much just a mess. I'm okay w/ it not looking pretty but it didn't taste great either. Wonder what you're doing right & we're doing wrong...

Savannah McQueen said...

@Tausha - I am not sure. We made this for Thanksgiving, tonight, and it came out beautiful. I have noticed that if you don't beat the eggs properly it doesn't rise as well, and tends to be more dense. Here is a link where others have been very successful with this recipe - http://tastykitchen.com/recipes/breads/blueberry-cream-cheese-bread/

Anonymous said...

Hi Savannah. This recipe looks absolutely wonderful. I just pulled mine out of the oven and have a few questions that may help others as well. Could you share the dimensions of the loaf pan you use? I used a 9X5 pan and found that the batter overflowed a bit into the oven. Also, could you tell us how long you allow it to rest in the pan before turning it out? I am assuming it is the usual 10 minutes, but thought with the cream cheese filling, it might need a little longer to set. From the taste of the overflow that I was able to sample, this promises to be incredible even though my presentation won't be quite as lovely as yours! Thank you for sharing.

Anonymous said...

I made this last night and my kitchen smelled heavenly! I took it to our staff meeting this morning and it got gobbled up. I had to print the recipe out for others as well. Thank you for this wonderful recipe! I had to leave it in my oven 10 or 15 minutes longer than the time given to get a toothpick to come out clean; that's the only thing I did differently.

gardenbunnies said...

I made this yesterday and I have a few questions. It tasted great by the way. Like the one question above, how long do you let it cool before turning it out of the pan? I let it cool about 20 minutes but when I turned it out it was still to soft, I guess because of the cream cheese, so it kind of spread out instead of staying loaf like. I think I also needed to cook mine longer since it seemed to be not done in the middle, even though the toothpick seemed to come out clean. Also, on the glaze, is that water amount correct? I followed it exactly but mine definitely did not pour, it was like sugar crystals just on top and it didn't melt into a glaze in the oven. Is it supposed to be powdered sugar maybe or more water?

Anonymous said...

Savannah - We found your bread on pinterest last night and I knew my daughter Savanna would love it and she did it is delicious thanks for posting

Chris @ TheKeenanCookbook said...

Another person who found your recipe via Pintrest. Made it last weekend and it was wonderful! No problems with the recipe :) Thanks for sharing!

lee goh said...

Can i use dried canberry ...or strawberry jam ...

Anonymous said...

this is so good i had to cook it a little longer cause of high elevation. but my son ate like half the loaf and the rest of my family loved it i plan on making it as much as possible.

Anonymous said...

Does this need to be refrigerated after you've baked it? I was going to make it for the county fair and it would need to set out for awhile.

Anonymous said...

yummy

Anonymous said...

Thanks for all ur helpful comments..I'm def going to bake this today....

Anonymous said...

I finally made this it was delicious an yep i used frozen blueberries awsome..

Anonymous said...

Thank you for sharing this recipe. I will try it soon. I have a question. Is it okay if i don't use the glaze on top? Thanks again. Lisa

Anonymous said...

Made this bread next time going to leave out the orange zest as it really was pointless other than that it was amazing

Anonymous said...

Isnt the glaze suppose to be confectioners sugar instead of just plain sugar?

J. Morse said...

I made this a few days ago. It was fabulous, and gobbled up in no time flat. Will definitely make it again! Thank You!!

Amanda MacGregor said...

Hi Savannah - Thank you so much for the recipe; I can't wait to try it for Easter! However, we are travelling to my parents' house so I am wondering if this recipe works well if made ahead of time, cooled and frozen?

Carmee said...

Savannah, I wonder if it would be possible to omit cream cheese for less fat, and how it would taste?

Anonymous said...

This sounds and looks so good. I think I will make it this weekend.
Francene Kaufman

Nic said...

I made this today and it turned out fabulous! Followed the recipe to a tee and it worked perfectly... I found the batter was almost dough-like and was a bit worried, but it came out amazing... only had 1 cup of blueberries and used Neufchatel to cut back on the fat.. perfection! Thank you for sharing this with us!

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