Blueberry Cream Cheese Bread

I make these for the boys all the time. I prefer to use fresh blueberries but as winter comes along, finding tasty fresh berries are hard to find here in Colorado so I make due with frozen. I rinse them and sprinkle just enough sugar to give them a boost and let them thaw at room temperature. If the loaf actually lasts through the night, pop in the microwave for 10 seconds and it makes a tasty breakfast with coffee. Enjoy!






       For the yummy bread:
          ½ cup Salted Butter

       ½ cup Sugar

       1 teaspoon Vanilla Extract

       2 whole Egg Yolks

       1 ¾ cup All-purpose Flour ( I like using King Arthur)

       ½ teaspoon Baking Powder 

           ⅓ cups Milk

       1½ cup Blueberries (If using frozen, make sure that you strained every       ounce of water otherwise it will take longer and meaning a burnt top.)

2 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cup White Sugar
FOR THE FILLING:
8 ounces (1 package) room temperature Cream Cheese
½ cup Sugar
1 ½ Tablespoon Flour
1 Egg
1 Tablespoon lemon zest (optional)
FOR THE GLAZE:
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water

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 small amounts at a time (1/4 cup), 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.


For the filling:


In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and lemon zest; beat until smooth. Set aside.


Glaze: 
 
Stir together the glaze ingredients and set aside.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

Photo credit: thekeenancookbook.com