Blueberry Cream Cheese Bread

This was really good the things I would change are I would not put cheese mixture all in one layer. I would blob it around. I would also cut the orange zest because you can taste orange really well.

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

1. Filling

2. 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.

3. Glaze:

4. Stir together the glaze ingredients and set aside.

5. For the bread:

6. 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.

7. In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.

8. Coat berries with 1 tablespoon flour and add them to the batter.

9. 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.

10. 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.

11. Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.